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Gumbo/Jambalaya Recipe

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Gumbo/Jambalaya Recipe

Unread postby waborat » Fri Feb 13, 2009 9:17 am

Every year I make one of these for our family/friends who come over for our annual Daytona 500 party...it's an odd numbered year so it's Gumbo Time...many different ways to make this fantastic dish, but here's mine:

Your favorite Creole seasoning
1 lb boneless pork, cubed
Your favorite Hot Sauce
Worcestershire

Throw all of this into a freezer bag and let marinate for up to day if possible

1.5 cups vegetable oil
1 cup flour

Heat the oil and then add the flour and STIR CONSTANTLY for at least 30 minutes until you have a nice brown roux...this is probably the most cumbersome part of gumbo but well worth it

1 lb Andouille Sausage, 1/4" slices
0.5 lb Tasso Ham, diced (sometimes I use Pancetta when I can't find Tasso)
2 cups sweet onions, chopped
1 cup red bell pepper, chopped
1 cup celery, chopped
6 cups chicken stock
salt, cayenne pepper
few bay leaves
1 bottle Dortmunder Gold (or other great beer)

Add all the meat to the roux for about 10 minutes, add the veggies until soft, turn up the heat and add the stock and keep on stirring constantly until it boils, add the beer and seasonings, reduce heat and simmer until the pork is tender (probably 2 hrs)

White Rice
Scallion, green ends chopped

OPTIONAL: boiled crawfish...blanche in crab boil for a few minutes and add at the end to the gumbo

Put the gumbo into bowls and add some rice to the center with scallions thrown on top

Bon Appetite!!!

The Jambalaya has a lot of similarities escept I substitue cubed chicken for the pork, shrimp for the ham and add garlic, thyme and chopped tomatoes

-Add the chicken to the hot oil (no flour this time) and brown, remove and dry
-brown the sausage, add the holy trinity (onion, red bell, celery) and soften, add salt, creole & cayenne and stir often on simmer for about 5 minutes
-add 2 cups chopped tomatoes (peeled & seeded), garlic and bay leaves for a couple of minutes
-add the thyme, chicken & chicken stock and simmer for an hour
-Add the white rice right to the jambalaya and cook until tender (about 15 minutes)
-Add the shrimp and cover for about 2 minutes until pink
-take pot off of burner and let it sit for about 10 minutes covered
-put into bowls and throw some scallions over the top

I usually serve both of these with some Rosemary or Jalapeno Cornbread
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Re: Gumbo/Jambalaya Recipe

Unread postby swerb » Fri Feb 13, 2009 9:40 am

You got a guest house out there on the sprawling Concord premises?

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Re: Gumbo/Jambalaya Recipe

Unread postby Bayou Tribe » Fri Feb 13, 2009 10:53 am

Damn Wabo, you're getting it done my man :cheers:

Shrimp in jambalaya is a nice twist too, I may have to try that out sometimes. Sounds good though. Also, as my cajun grandmother would say... If you burn your roux, throw it out, throw the pot out, and throw the spoon out. Then start over.
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Re: Gumbo/Jambalaya Recipe

Unread postby waborat » Fri Feb 13, 2009 10:59 am

Bayou Tribe wrote:Damn Wabo, you're getting it done my man :cheers:

Shrimp in jambalaya is a nice twist too, I may have to try that out sometimes. Sounds good though. Also, as my cajun grandmother would say... If you burn your roux, throw it out, throw the pot out, and throw the spoon out. Then start over.


thx BT...that means mucho coming from ya

yep, always agitate the reux, not grandma
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