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Subject: Share Your Gumbo Recipe

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susan
Posts:16

Posted:10/02/2005 10:16 AM
Hey houma.com visitors...share your gumbo recipe right here for the rest of the world to try. It's free, so go ahead!

susan
Posts:16

Posted:10/12/2005 11:41 AM

Thought it would be fun just to see: I got this recipe from www.foodnetwork.com from Emeril. This is his version of seafood gumbo. If anybody tries it, please let us know how it came out.

1 batch of light roux, recipe follows
3 quarts of seafood stock
1 pound - 35 count shrimp, peeled and deveined
1 pound lump crabmeat
2 dozen shucked oysters , liquid reserved
1 pound crab claw meat
2 cups chopped onions
1 cup chopped celery
1 cup chopped green peppers
1 cup chopped green onions
1 /2 cup chopped parsley
Salt, pepper, and cayenne pepper to taste
2 cups steamed rice
File powder to taste

In a large cast iron pot, heat the light roux. Season onions, celery, and green peppers with 1 teaspoon cayenne pepper, and 2 teaspoons salt. Add to the roux and cook for 5 minutes, or until the vegetables are wilted. Add the crab claw meat and the seafood stock and bring to a boil. Reduce heat and simmer for 30 minutes. Add shrimp, oysters, green onions, and parsley. Cook for 5 minutes. Add lump crabmeat and season the gumbo to taste. Add the file powder to your liking and thickness. Serve over steamed rice.

ROUX
Recipe courtesy of Emeril Lagasse
1 cup flour
1 cup vegetable oil

In a black iron skillet, heat the oil over medium high heat until it registers approximately 300 degrees on a deep fat fryer thermometer, approximately 300 degrees. Using a wire whisk , slowly add the flour, stirring constantly until the roux is nutty colored. At this point, the roux is ideal for thickening a light seafood gumbo. (Recipe Below) Continue to cook this roux over medium heat and you will begin to see it change in color, getting darker and more aromatic. Make sure you constantly stir it so it doesn't burn.

Bayouside
Posts:1

Posted:09/01/2006 10:42 AM

Emeril does not know how to cook Gumbo, in my humble opinion. Be honest, how many traditional Cajun home cooks cook Gumbo Emeril's way... My daughter and I watch Paula Dean make jambalaya the other day on Foodnetwork - WE was horrified! These TV Cooking Stars are ruining Cajun Food.

I feel sorry for tourists who believe Emeril and other foodnetwork stars really know how to cook Gumbo.

And another thing... I went to Griffin's Restaurant for the first time and ordered their version of traditional Gumbo. OH MY GOD - it was horrible... it tasted like liquid seafood boil diluted with water, throw in some small shrimps and rice... *choke* Was the cook at Griffin's just having a bad day, or had the cook quit? Either way - the Gumbo at Griffin's sucked. Even the color was a putrid pale shade of pink... now we all know that's not right, right?

rlandry
Posts:1

Posted:04/25/2007 10:59 AM
Have you tried the gumbo at A-Bears?

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