Wanted: GUMBO RECIPE

[Five4Fighting]

Thanks Capt. John

[knot for shore]

flatt..........i say this fall, eary fall.......we have a get-together with some of the sfc guys/gals for a gumbo / chilli feast...........with MOIST corn bread!

i'm sure barry can come up with some good gumbo too!

[flatbottom]

knot for sure that sounds like a plan. I have a big pot I use for frying turkey and a single gas burner. As time closes on the fall season, start a sign up thread in the mix-it-up !!

[Capt_John]

Originally Posted by Capt_John

Not only am I a southern boy,but I love to make Gumbo. My grandma taught me years ago because she got tired of making it and I was the only one she trusted to make it right. Here's the recipe I know. Might not be the same as everyone else's,but that's why I like Gumbo. I always see it done a different way.

Ingredients: for a big pot of Gumbo

Meat:
1 pack of Pender's smoked sausage
1/2 pack of bacon
1 whole chicken
3 pounds of 21/25 count shrimp (fresh...heads on)
3 pounds of white meat fish filleted and cut in small chunks (mahi,trout,flounder,etc.)
1/2 doz. live blue crabs
Heads of fish you're using/shrimp heads

Veggies:
1 big produce section bag of okra...fresh (can't be Gumbo w/o okra)....West African word for okra......GUMBO
2 vidalia sweet onions
Large can of crushed tomatoes
1 Bay leaf
Big bag of rice

Other ingredients:
Box of Old Bay seasoning
garlic salt
Texas Pete Hot sauce
lemon juice
1 bottle of beer
ketchup

First thing you do is prepare the chicken and bacon. Cut up bacon and sautee in the bottom of the pot until cooked,but not crispy. Then fill pot 1/2 way with tap water and bring to a boil. Cut up chicken and put in boiling bacon water until chicken is cooked almost all the way(usually 15-20 minutes). Pull pot off of burner and remove chicken. Pull the meat off the bones and leave chicken meat to the side and throw bones away.
Next take another med. pot and prepare fish heads and crabs. I take a brand new chum bag...no kidding and put the fish heads/shrimp heads in it. Make sure they have no scales. Boil maybe 2 cups of water and add beer and chum bag w/ heads in it. Add a couple of teaspoons of Old Bay to water and remove bag and throw away after about 10 minutes. Take crabs and remove the outer shell. Clean gills and guts,then snap them in half. Let them boil for 2 minutes then remove and place aside. You've just made an old style fish stock.
Next, take a skillet and cook sausage over med. high heat after slicing it in 1/2 inch pieces. Once sausage is cooked remove sausage from skillet and dice onions and sautee onions in sausage grease w/ some garlic salt until soft. Once the onions are done,add sausage back to skillet and remove from heat.
Now comes the best part, take the big pot and put it back on med. high heat. Add chicken meat,sausage and onion mixture,and 4 more tablespoons of Old Bay and a Bay leaf. Now add the fish stock to the large pot. When stock is hot,not boiling add the fish,lemon juice,a couple of squirts of ketchup,and hot sauce to taste.
Then add the crabs and shrimp(shells on or off). Turn heat down to low and cook rice in another pot. That's it.
Serve w/rice in a big bowl w/ hot cornbread and lots of cold beer. ENJOY!

Of course...like any other soup.....always better the next day.

I was reading this again and saw that I forgot to tell you to add the large can of crushed tomatoes when you add the ketchup. Hope you guys like this when you make it this Fall.

[bonefish]

Here is a cajun gumbo that I have been making for years. It takes a while to make and will cost you some bucks, but if you make it once you'll never use another recipe. Goos Luck
Robbie

Seafood Gumbo

2 lbs. Sliced okra (frozen in box is good)
6 tablespoons oil
1 cup of flour
1 cup of oil
1 bell pepper – chopped
2 bunches of green onion
4 ribs of celery and leaves, chopped
½ cup of parsley leaves, minced
4 cloves of fresh garlic, minced
1 pint of scallops
6 blue crabs, boiled, cleaned and broken in half
2 lbs medium shrimp, peeled and ½ cut in pieces,
the rest whole. Save the head and shells.
8 cups of water
1 can whole tomatoes, crushed
1 teaspoon lemon pepper
Tabasco to taste
5 bay leaves
1 teaspoon thyme
½ teaspoon basil
3 pints lump fresh crabmeat
2 pints oysters (save water) optional

Fry sliced okra in 6 tablespoons of oil until it ceases to “rope” (about 30 Min.)

Make a Roux using 1 cup each of flour and oil in a heavy skillet. Cook slowly, stirring often until it reaches a dark caramel brown (30-40 min.) be careful not to burn.

Stir in green peppers, onions, celery, garlic and parsley. Cook 15 minutes stirring often.

Add tomatoes, shrimp, and scallops. Simmer 10 min. more.

In a separate pot bring 8 cups of water to boil. Add the shrimp heads and peels and boil for 5 minutes. Strain and add liquid to the tomato, shrimp mixture. Stir in pre-cooked okra, boiled crabs and all the seasonings. Simmer on low for 1 hour.

Stir in oysters and lump crabmeat and simmer for 10 more minutes.

Serve in large bowls.

If you freeze the gumbo, remove the oysters. This will keep in the refrigerator of 7-10 days.

[cooter]

Man, I am from La. and ya'll have me getting the DT's about gumbo. I do have some mudbugs in the freezer a buddy sent me. But I can eat gumbo and boudan (sp) just about anytime. Both recipes sounds fit to eat to me.Too bad ya'll ain't closer to down here for a sure enough cookout. Later, Cooter

[Capt-D]

Originally Posted by WAHOONBOX

NOW THERE IS TWO PARTS TO MY REPLY HERE....FIRST.......CAPT JOHN.....YOU HAVE LAID IT OUT HERE..I WAS GOING TO ANSWER HERE BUT NO NEED TO! I TIP MY RIGGERS TO THIS ONE!


NOW ON TO MY SECOND THOUGHT OF THE NIGHT


FLATBOTTOM...............YOU HAVE GOT TO BE KIDDING ME...... RIGHT?

YOU ARE WORRIED ABOUT A STICKIN LITTLE FISH HEAD???? DUDE...I AM AN EYE WITNESS AS TO WHAT YOU WILL EAT!!! CRANCK THIS ONE UP....VENICE LA CRAB ...FLAT' STYLE
http://www.wahoonbox.com/videos/MUSTARD1A.wmv

OH YEAH...CAPT D IS THE MASTER AT SKINING DA CRABS!!!

Hahhaha,

I sat here laughing my ass off remembering the fun we had in Venice, LA. Good times with Great People!! Thanks for the trip down memory lane Marty. Made some lasting friendships that week! We need to go back and do some fishing and shrimping!

Still for the life of me have no clue what was on that g-damn knife!


-D