Gumbo Recipe

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Yield: 20 servings

Ingredients:
First, assemble the stock
Second, chop the vegetable for the roux.
Third, assemble and chop the additions to the gumbo, i.e. more vegetables for a vegetarian gumbo, cleaned seafood for a seafood gumbo or chopped meats for a mixed gumbo.
Then start to make the roux - after all other parts of the gumbo are ready to use.

Gumbo is traditionally a catch-all dish. It's most forgiving. The most important part of making a good gumbo is preparing the roux and adding flavorful stock. At the point when the roux and vegetable base is finished, a decision can be made whether to make vegetarian gumbo, a seafood gumbo or a mixed gumbo.

Assemble the stock: For a mixed gumbo, use chicken boullion cubes and 6 quarts of water, add 2 bay leaves, 1 tablespoon of oregano and utilize left over or tired vegetables to enrich the stock. Boil and leave simmering on the stove.

For seafood gumbo, peel two pounds of shrimp, place the shells and heads in a large stock pot with 6 quarts of water, add 2 chicken boullion cubes (if desired or two vegetarian boullion cubes), 2 bay leaves, a tablespoon of oregano and left over and tired vegetables. Cook to boiling and continue to simmer for 20 minutes. Strain stock and keep hot.

Vegetarian gumbo: mix 6 quarts of water utilizing vegetarian boullion cubes, 2 bay leaves and 1tablespoon of oregano and the vegetables which will form the substance of the gumbo. Some good additions are: cubed squash or pumpkin, diced green beans, diced carrots, parsnips, diced potato - use your imagination. There's nothing you shouldn't use. Cook until vegetable are tender. Keep hot.

THE ROUX: Use a large heavy bottomed sauce pan, not teflon or cast iron. Measure 2 cups of white flour and have ready. Start by chopping into dice 2 large onions, 3 red peppers, half a bunch of celery and 5 or 6 smashed garlic cloves. Set aside and keep the garlic separate. Put 1 cup of oil, (peanut, safflower, or other bland oil - do not use olive or canola) into the sauce pan, add 1 stick of butter, melt together over medium heat. When oil and butter are hot and melted, slowly stir or whisk in one and one half cups of the flour. Keep stirring and never stop and never take your eye off the mixture. After 3 or 4 minutes, the mixture will begin to darken and when it does, add one quarter cup more of the flour and keep stirring. The mixture will begin to darken quickly. Keep stirring. If you're making a mixed gumbo of various meats and/or seafood, let the roux take on a caramel color. If you're preparing a vegetarian gumbo, let the roux take on a medium brown color (darker). For an all seafood gumbo, continue cooking the roux until you've achieved a dark mahogany brown. Stop the roux from cooking further by adding the diced vegetables (slowly). Continue stirring for 4 more minutes, and during the last minute add the garlic.

You've noticed that you measured out 2 cups of white flour and have only been told to use 1 and 3/4 cups. This is because you will have to use your own judgement about using the last quarter cup of flour. The idea is for the flour to absorb all the oil/butter mixture.

Transfer the cooked roux and vegetables to another large stock pot, and slowly add your desired soup stock, which should be very hot. Add by the ladleful - slowly at first, stirring constantly so the stock blends with the roux with no lumps. Avoid lumps. Gradually add all the 6 quarts of stock and bring the mixture to a full boil.

Assembly:
Vegetarian: including the vegetables in the stock, your gumbo is nearly complete. Add one pound frozen cut okra, which has been defrosted, or one pound fresh uncooked okra that you've sliced into inch long chunks. Cook 5 minutes in boiling gumbo. Turn off gumbo and slowly add 4 tablespoons of gumbo filé powder, stirring constantly. The filé will thicken the gumbo. Put lid on pot and let settle for 20 minutes before serving. Add salt and pepper to taste just before serving.

Seafood gumbo: Add to the boiling pot, the 2 pounds of raw, peeled shrimp and 2 to 3 small crabs. Add 1 pound of raw fresh or defrosted frozen okra. Bring back to a boil and immediately turn off the heat. Add 6 tablespoons gumbo filé - gradually - taste and adjust seasoning with salt and pepper. Cover and let stand one half hour during which time the shrimp, okra and crab will cook perfectly from the heat in the pot.

Mixed gumbo: Add to the gumbo left over cooked chopped chicken, pork and/or other meat, some raw shrimp, some chopped sausage. Any other left overs you think will go well. Bring back to a full boil, add the okra, immediately turn off heat. Add 6 tablespoons of gumbo filé gradually, adjust seasoning and let sit one half hour during which time the okra will cook as will the shrimp from the heat in the pot.

Gumbo is traditionally served with cooked rice. You may put the cooked rice into the bottom of the bowls and ladle the gumbo over it. Or serve the rice separately. Corn bread or french breadand a green salad make good accompaniments. End the meal with a piece of pie (ala mode if you wish). Enjoy!

Instructions:
A recipe from
Eve Muir
This recipe for 6 quarts of gumbo will serve 20. Smaller amounts can be made by cutting back on all ingredients. Please read the whole recipe through before starting. This means before you even go to shop, read the recipe and make a list. To make 6 quarts should take no more than one hour once all the ingredients are on hand.

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