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Gumbo
1 1/2 cups Medium Dark Roux, see How To Roux, recipe follows
2 cups diced onions
1 cup diced celery
1 cup diced green bell pepper
1 tablespoon finely chopped garlic
2 quarts shrimp, crab or chicken stock
1 pound andouille sausage, sliced into 1/4-inch thick rounds, browned in a skillet, and drained on paper towels
2 bay leaves
1 tablespoon Worcestershire sauce
Dash hot sauce
1/4 teaspoon cayenne
1 1/2 teaspoons salt
3/4 teaspoon freshly ground black pepper
2 pounds medium shrimp, peeled and deveined
1 teaspoon cajun spice
1/2 pound lump crabmeat, picked over for shells and cartilage
1/3 cup green onion tops, chopped
1/2 cup coarsely chopped parsley leaves
2 tablespoons chopped fresh thyme leaves
1 tablespoon chopped fresh basil leaves
1/2 cup file powder, or to taste
Steamed White Rice, for serving
Heat the roux in a medium-sized heavy stockpot over medium-high heat. When hot, add the onions, celery and bell pepper. Stir mixture until onions begin to brown, about 5 minutes. Add the garlic and continue to cook for 1 minute. Slowly pour in stock, whisking constantly to prevent lumps from forming. Add the browned sausage, bay leaves, Worcestershire, hot sauce, cayenne, salt, and pepper.
Bring gumbo to a boil, reduce heat to medium and simmer until gumbo is slightly reduced, about 50 minutes. (Gumbo should cook long enough for the roux flavor to mellow and for any floury taste to dissipate.)
Season the shrimp with the cajun spice in a small bowl. Stir in the seasoned shrimp, crabmeat, green onions, parsley, thyme and basil. Cook until shrimp are cooked through, about 5 minutes. Taste and adjust seasonings, if necessary. Sprinkle in file powder and cook, stirring, 2 minutes more, or pass file at the table for guests to thicken as desired. Remove bay leaves before serving.
Serve in warmed soup bowls over steamed white rice.
How to Roux:
3 cups vegetable oil
5 cups all-purpose flour
Place a heavy, iron Dutch oven, (or iron skillet with deep sides) over medium heat and heat the oil until just smoking. Whisk in flour, a little at a time and cook, whisking constantly, until roux becomes smooth and thick. Continue to cook, constantly stirring with a wooden spoon and reaching all over bottom of pan, until roux darkens to desired color. Be careful not to produce specs of black. The roux must remain an even color throughout process. If specs appear you must start over.
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MMMmmmmmm Gumbo. Tasty!
This recipe needs more seafood.
I wish I was into PvP. I'd come gank the lame FC stuff too. It is not what the zone was intended for.
This is an amusing thread though. It highlights nicely those with a [censored] self centered attitude. Its not YOUR zone, amd its not YOUR game, and I could care how many of you in the zone at a time agree - YOU dont make the rules....Its really that simple.
