Aldeer.com Forums Alabama Deer Talk Aldeer General Forum Haloween Dinner

Here is a cool old cookbook I have. It is full of neat stuff.



Date in it is 1947

Now we're getting into the whole tomatoes in gumbo debate lol. Its like anything else recipes are a baseline to go by not set in stone. Ide like to try that rouxless duck/geese gumbo marshmud991

I have been hunting file powder around here and can't find it. Was in New Orleans this week and stocked up. Gonna make a big pot to watch Bama put it to the corn dogs next Saturday. It will have okra and sausage and shrimp in it.

I used to eat boiled okra with my granddaddy back in the 60's. I lived next door and was his shadow!
I still love it! I need to learn how to cook gumbo!

Creole Gumbo


Ingredients:
1 cup oil
1 cup flour
1 cup each of chopped celery, onion, and bell pepper (can vary amount according to taste)
6 cloves garlic, minced
1 gallon water
1 bottle high quality bloody mary mix (plain or spicey)
1 lb andouille or other cooked/cured sausage, cut into bite sized pieces
4-6 oz tasso (cajun spiced cured ham), chopped
1 can tomatoes, smashed or finely chopped, with juice
1 bag cut okra (as much or as little as you like)
2 lb shrimp, deheaded and peeled
1-2 lbs crabmeat
Old Bay seasoning

Have vegetables prepared. Mix oil and flour and cook over medium heat until richly browned, stirring constantly (about 20 minutes). Add chopped vegetables and stir constantly until vegetables are tender but cooked. Do not let roux burn – it will ruin the gumbo.

Add water slowly, mixing well after each addition. Add bloody mary mix, tomatoes, okra, sausage, and tasso. Bring to a boil, reduce heat and simmer, stirring occasionally for 1 ½ - 2 hours. Add seafood, return to a low boil and cook til done (10-15 minutes). Season with salt and pepper and/or Old Bay seasoning to taste.

Serve over cooked rice. Potato salad and french bread are good accompaniments. For those who like it hot, have a good hot sauce such as Tabasco available at the table.

(Note: Gumbo is actually better when refrigerated and reheated the next day.)

Freezes extremely well.

I also add fresh rosemary, thyme, and basil. Best bloody mary mix is Zing Zang. Also one gallon of wTer is a suggestion, I add a little water at first, then all the Zing Zang, then water until consistency is right.

I have eaten a lot of gumbo in my life but this is the best. Of course, I am a little biased

The rotell is put in the okra when we cook it down. We always cook the okra before we put it up in the freezer. Don't know if its the right way or the wrong way, just the way we always done it. Lol

Sounds good and I agree zing zang is the best bloody mary mix ive had.

There a 5,000 lb gumbo being made in Louisiana for the Bama/LSU game to break the world record

I think most of my family in Louisiana learned how to make a roux before they could walk. I've never heard of a roux less gumbo or without okra. I'd be willing to try it though just to see what it tastes like.

Looks awesome!

For those that are interested and want to have the roux flavor, my cousin had a LA girl show her a secret that was then passed to me. I was skeptical, but tried it and it worked perfect.

Put all your ingredients in the pot and cook like normal excepts don't put any roux. Add an extra stick of butter to the pot. After it has all cooked down and is about 45 minutes to eating time, place some all purpose flour in a microwave container. I start with two cups. Microwave it for a couple of minutes. You should see it start turning slightly brown and smell a "nutty" smell. When it is about the color of good gumbo, start adding it slowly to the pot, stirring as you go. When it thickens to what you want, there you go. Gumbo with easy roux and all the taste.

I agree. If it doesn't have roux or okra, it is a soup. Those are the two basic ingredients of gumbo. Call it what you like though, if you cook it and people eat it.

You can also brown the flour in a regular oven the same way and use it instead of a roux.

The only gumbo I cook without roux is wild duck or goose. The dark meat will make the gumbo dark. I tried with old hen and turkey but it looked like what my old momma would call dirty dish water. Lol. Had to add roux. Got a few buddies that roux will mess up there stomachs so they like when I cook my rouxless gumbo. 99.9% of my gumbos have roux.