Basic Gumbo Filé
(Filé is powdered sassfras leaf from the Choctaw Indians.. Never add it while cooking, it's something you add after you take it off the heat)
3 quarts water
1 onion (chopped)
3 cloves garlic (minced)
1/2 bell pepper (chopped)
1 bunch green onions (chopped)
2 tablespoons parsley (chopped)
3 tablespoons bacon drippings
3 tablespoons flour
1 1/2 teaspoon salt
Pepper
(For meat you can use just about anything... Hen/Sausage (basically 2 lbs of chicken), Oysters 1/2 pint or more/Shrimp 2/3 pound or more (peeled/cleaned of course) etc.
1 teaspoon filé
Make dark roux using your bacon drippings and flour (See instructions above) Slowly stir in water, add salt, pepper, vegetables, seasonings.. Cook on medium-high heat until onions etc soften.. Add your meat and lower temperature (say medium to medium high).. Let it cook for about 2 hours.. The longer you let gumbo cook the better it is, but you want it like a soup not thick like a stew.. Serve with rice.
(Roux should be thicker for an oyster gumbo than one without because of the water exuded by oysters.)
There are infinite variations for ingredients/seasonings.. Just remember the thickness of the gumbo depends on the amount of water. Jus get your roux right and you can do anything lol.
RECIPE Thread
Caesar Salad:
About half a loaf of day old italian bread (about 1/2lb)
2-4 cloves garlic (smaller=more, larger=less)
1/2 tsp kosher salt (plus a pinch more to taste)
8 tbsp EVO (extra virgin olive oil)
2 large eggs
1lb romaine lettuce hearts (~ 2 heads)
a few pinches of freshly ground pepper
1/2 small lemon
1/2 tsp worcestershire sauce
5 ounces parmesan cheese
~oven preheated to 350
~bread cut into cubes no larger than 1 inch cubes, no smaller than 1/2 inch cubes
~put bread on baking sheet, bake until dry but not brown (about 10 minutes)
~set croutons aside
~Bring 2 cups of water to boil in a medium saucepan
~While water is heating, mash garlic and salt into a paste. Add 4 tbsp of EVO to paste and mash some more.
~Pour the mixture through a fine strainer/sieve into a medium saute pan. Heat until barely fragrant, and saute croutons until all of the oil is absorbed and the croutons are a golden color (4-6 minutes), and set aside.
~Add the eggs to boiling water for one minute, remove to an ice-water filled bowl to arrest cooking, remove and set aside.
~In a large serving bowl tear the lettuce
The rest can be done table side for impressiveness
~toss with 2 tbsp of EVO
~add pepper/salt/remaining EVO and toss some more
~Add the lemon juice, worc. sauce, and break eggs adding the innards to bowl; toss until the dressing is creamy.
~Add parm. cheese and toss to mix
~Top with croutons and serve.
Garlic Chicken:
1 3-4lb chicken cut into eighths (or similar weight of chicken thighs if lazy)
2 tbsp EVO
1/2 cup EVO
1 tsp kosher salt
1 tsp freshly ground black pepper
A few sprigs thyme
A ton of garlic cloves (30-50 will do)
~preheat oven to 350
~Season chick with salt and pepper
~Coat with 2 tbsp EVO
~In straight sided oven safe medium saucepan (10-14 inches) cook chicken for 6 minutes on each side, until browned, and remove from heat
~Add garlic, thyme, 1/2 cup EVO.
~Cover, add to oven, and bake for about 1 1/2 half hours.
~Remove and let sit for 10 minute.
~Serve table side with bread to spread baked garlic on. Toasted or crunchy crust works best.
About half a loaf of day old italian bread (about 1/2lb)
2-4 cloves garlic (smaller=more, larger=less)
1/2 tsp kosher salt (plus a pinch more to taste)
8 tbsp EVO (extra virgin olive oil)
2 large eggs
1lb romaine lettuce hearts (~ 2 heads)
a few pinches of freshly ground pepper
1/2 small lemon
1/2 tsp worcestershire sauce
5 ounces parmesan cheese
~oven preheated to 350
~bread cut into cubes no larger than 1 inch cubes, no smaller than 1/2 inch cubes
~put bread on baking sheet, bake until dry but not brown (about 10 minutes)
~set croutons aside
~Bring 2 cups of water to boil in a medium saucepan
~While water is heating, mash garlic and salt into a paste. Add 4 tbsp of EVO to paste and mash some more.
~Pour the mixture through a fine strainer/sieve into a medium saute pan. Heat until barely fragrant, and saute croutons until all of the oil is absorbed and the croutons are a golden color (4-6 minutes), and set aside.
~Add the eggs to boiling water for one minute, remove to an ice-water filled bowl to arrest cooking, remove and set aside.
~In a large serving bowl tear the lettuce
The rest can be done table side for impressiveness
~toss with 2 tbsp of EVO
~add pepper/salt/remaining EVO and toss some more
~Add the lemon juice, worc. sauce, and break eggs adding the innards to bowl; toss until the dressing is creamy.
~Add parm. cheese and toss to mix
~Top with croutons and serve.
Garlic Chicken:
1 3-4lb chicken cut into eighths (or similar weight of chicken thighs if lazy)
2 tbsp EVO
1/2 cup EVO
1 tsp kosher salt
1 tsp freshly ground black pepper
A few sprigs thyme
A ton of garlic cloves (30-50 will do)
~preheat oven to 350
~Season chick with salt and pepper
~Coat with 2 tbsp EVO
~In straight sided oven safe medium saucepan (10-14 inches) cook chicken for 6 minutes on each side, until browned, and remove from heat
~Add garlic, thyme, 1/2 cup EVO.
~Cover, add to oven, and bake for about 1 1/2 half hours.
~Remove and let sit for 10 minute.
~Serve table side with bread to spread baked garlic on. Toasted or crunchy crust works best.
so I get this wonderful spam PM......and I get to come back and see some old names! <3 Hi!Chancee wrote:Let me know what other recipes you guys want.. crawfish bisque, créme vichyssoise, shrimp fricassée, sauce piquante, courtbouillon, bouillabaisse, étouffée etc... I also bake a lot and have a super easy cheesecake recipe lol.
I also bake alot, cookies, cakes, bars if anyone wants a good recipe for something let me know also. Red Velvet cake is on my list tonight for Valentines Day!
*hugs* to all
Sleepey
