Thursday, December 08, 2011

Gumbo - Momma Rochelle recipe in Food and Wine

This is the best gumbo recipe we have found. The key to making any gumbo is patience, take your time, especially making the roux. Also, feel free to substitute meats. Use chicken, turkey, duck, seafood, whatever you have available. Okra is hard to find around here so we didn't use it. Likewise oysters. The best place to start is with the prep. Dice one large bell pepper, one medium onion and two ribs of celery. Set them aside. Prepare the meat by slicing 1/2 lb of andouille link sausage and 2C of your choice of leftover turkey, etc. Set this aside as well.
Prepare the roux by mixing in a large pot 1/4C flour and 1/4C canola oil (don't use olive oil). Gently heat the mix until it achieves a golden brown color. Be careful not to burn it. Add the veggies and heat until softened. Add 3 cloves minced garlic, 1t dry thyme, and 1t dry oregano. Slowly add 5C of liquid. You can use stock or just plain water. Add the sausage, 2T tomato paste and 2T Worcestershire sauce. Add 2C sliced okra, if you have it. Heat the mix to a low boil and simmer for about 2 hrs. This will help bring the flavors together. Just before serving bring to a full boil and add the rest of the meat. We included 1/4 lb shelled and deveined shrimp. This is where we add the oysters. Serve with rice, file` and a crusty bread. Wonderful...



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