Text 2583, 113 rader
Skriven 2008-02-17 01:10:06 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Lee Lofaso
Ärende: Re: Gumbo
=================
 -=> On 02-15-08  13:10,  Lee Lofaso <=-
 -=> spoke to Dale Shipp about Gumbo <=-

 DS>finally to New Orleans.   I think we had a dozen gumbos -- no two
 DS>alike and every one very good to excellent eating.   Gumbo is one of
 DS>my favorite dishes to make.

 LL> Each of those areas has a different style of cooking.  And New Orleans
 LL> cuisine is more Creole than Cajun.  All of them good, though.  :)

  Agreed -- although you still get Cajun in NO, e.g. the Gumbo Shop near
  Jackson Square.

 LL> There are far too many different ways to make gumbo than one can
 LL> count. But there is one thing all of them have in common.  First you
 LL> gotta make a roux.  There are two basic kinds of roux that one can
 LL> make.  A light roux, and a dark roux.  And then there is the question

  I like that part of Chef Paul's Louisiana Kitchen book where he talks
  about making roux, including color pictures of all the stages from
  light roux to black roux.   The only bad gumbo I have ever had came
  from a (now defunct) Cajun restaurant in Baltimore, MD.   I did not
  know then what was wrong, just that I did not like it.   Now I am
  fairly certain that they "burnt the roux" but still tried to use it.
  That doesn't work.  Burnt roux belongs in the garbage.

  Actually, in the gumbo recipe I make, I use what is called a "dry
  roux" lifted out of another of our books called Louisiana Light.  You,
  and some others, might insist it is not roux -- but it works and keeps
  down the fat content.   I keep a jar of dry roux in a large jar in the
  frig and use it as a thickening agent in many things, including my
  gravy.


 LL> as to whether one should use filé (ground sassafras root) or not to use
 LL> filé.  Depends on the gumbo. For example, a sausage and chicken gumbo
 LL> would be ruined by adding filé. A seafood gumbo would be enhanced by
 LL> adding filé.  I'll post a few different gumbo recipes, along with some
 LL> tips, in future messages.

  The gumbo I make is smoked chicken and pepperoni.   It does have file
  powder in it.   I often add some more at the table, Gail does not.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Smoked Chicken And Pepperoni Gumbo
 Categories: D/g, Cajun, Chicken
      Yield: 6 servings
 
           -Spice mixture:
    1/4 ts White pepper
    1/4 ts Red pepper
    1/2 ts Black pepper
    1/2 ts Thyme
      1 ts Dry parsley flakes
    1/2 ts Gumbo file powder
           -(optional)
           -Vegetables:
      2 c  Onion
      2 c  Green pepper
      2 c  Celery
           -meats:
      2    Smoked chicken breasts.
     12    Inches pepperoni.
           -broth:
      6 c  Chicken broth
 
  Prepare vegetables.
  Cut half in larger hunks (say 1/2 inch) and cut rest
  in fine chop (or use food processor).
  
  Meats:
  two smoked chicken breasts, pulled from bone, skinned and
  pulled into bite size pieces by hand.  If you do not have smoked
  chicken, you may get away with using a small amount of liquid
  smoke.  I would guess no more than 1/4 teaspoon.
  one stick (about 12 inches) pepperoni, cut into moderately
  thick slices. (say 1/8 inch or about twice as thick as presliced
  pizza pepperoni usually is)
  
  Preparation:
  Using cast iron dutch oven, take the large cut onions and
  singe them over medium high heat in the dry pan for about 3-4
  minutes, stirring constantly. Then add the rest of the vegetables
  and cook for about 5 minutes more on medium heat, stirring
  frequently. Then add spice mixture and stir to incorporate. Stir
  in about 2 tablespoon dry roux. Add the broth and the pepperoni
  slices. Turn heat down to medium low and simmer for at least 1/2
  hour or until vegetables are tender and flavors are merged. About
  5 minutes before serving, add the chunks of chicken breasts to
  the mixture.  At the same time, add more roux to thicken if
  desired.
  
  Serve in bowl over lots of rice.
  
  For additional smoke flavor, wrap the chicken bones
  and skin in cheese cloth and place in the mixture at the same time
  as the pepperoni.  Remove all the bones and all the skin before
  stirring in the chicken pieces.
  
  Makes 8 to 10 servings.
  
  ==  Courtesy of Dale & Gail Shipp, Columbia Md.  ===
 
MMMMM
 


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