"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Soups, Stews & Casseroles
Reply
 
Thread Tools Display Modes
 
Old 12-28-2005, 11:02 AM   #1
Assistant Cook
 
Join Date: Nov 2005
Location: Beautiful East Texas
Posts: 19
Gumbo Ya-Ya from Mr. B's Bistro in New Orleans

I made this for a birthday party last July, multiplied times 4 and fed over 100 people! EVERYBODY wanted the recipe! There was some discussion on another site about the ratio of butter to flour in the roux, but I followed this exactly and it was wonderful! I have not tried it using jarred roux, but it would probably work fine. I did double the andouille sausage and added 3 pounds peeled, deveined shrimp, extra creole seasoning, and file powder. One other note: If you don't make gumbo often, cut down the recipe for the creole seasoning, or use store bought. Because it is time consuming, I make this and freeze in 1 or 2 quart bags, without the chicken in it. Then when I want gumbo, I thaw a bag, bring to a simmer and add chopped rotisserie chicken and a couple pounds of shrimp.

Gumbo Ya-Ya

Making a roux is tricky business. Some pointers to keep in mind: cook your roux over moderately low heat because too high heat will cause the roux to speckle and if that happens you’ll have to throw it away and start over; add the flour gradually to the butter or oil; you must stir the roux constantly with a wooden spoon, your arm will get a workout; and never, but never leave your roux unattended.
This recipe makes a lot of gumbo, 6 quarts, so you’ll have enough for a big party or you can freeze some for later.
  • 1 lb. (4 sticks) unsalted butter
  • 3 cups all-purpose flour
  • 2 red bell peppers, in medium dice
  • 2 green bell peppers, in medium dice
  • 2 medium onions, in medium dice
  • 2 celery stalks, in medium dice
  • 1 1/4 gallon (20 cups) chicken stock
  • 2 tablespoons Creole seasoning
  • 1 teaspoon ground black pepper
  • 1 teaspoon dried hot red pepper flakes
  • 1 teaspoon chili powder
  • 1 teaspoon dried thyme
  • 1 tablespoon chopped garlic
  • 2 bay leaves
  • 2 tablespoons kosher salt
  • 1 lb. andouille sausage, cut into 1/4 inch-thick slices
  • 3 1/2 lb. chicken, roasted and boned
  • hot sauce to taste
  • boiled rice as accompaniment
In a 12-quart stockpot melt butter over moderately low heat. Gradually add a third of the flour, stirring constantly with a wooden spoon, and cook, stirring constantly, 30 seconds. Add a third more flour and stir constantly 30 seconds. Add remaining third of flour and stir constantly 30 seconds. Continue to cook roux, stirring constantly, until it is the color of dark mahogany, about 45 minutes to 1 hour.

Add bell peppers and stir constantly 30 seconds. Add onions and celery and stir constantly 30 seconds. Add the stock to roux, stirring constantly to prevent lumps. Add all remaining ingredients except chicken, rice, and hot sauce and bring to a boil. Simmer gumbo, uncovered, 45 minutes, skimming off any fat and stirring occasionally. Add chicken and simmer 15 minutes. Adjust seasoning with hot sauce. Serve over rice.
Yield: about 6 quarts


CREOLE SEASONING
  • 1 1/2 cups paprika
  • 3/4 cup ground black pepper
  • 1/2 cup kosher salt
  • 1/3 cup granulated garlic
  • 1/3 cup dried thyme
  • 1/3 cup dried oregano
  • 1/3 cup dried basil
  • 1/4 cup granulated onion
  • 1/4 cup cayenne
In a bowl combine all ingredients. Store in an airtight container.
Yield: 4 cups

__________________

__________________
jrsjunecleaver is offline   Reply With Quote
Old 12-28-2005, 11:13 AM   #2
Sous Chef
 
Join Date: Nov 2004
Location: New Buffalo, Michigan
Posts: 954
Send a message via Yahoo to Erik
I love gumbo, great recipe!!!
__________________

__________________
Erik is offline   Reply With Quote
Old 12-28-2005, 06:09 PM   #3
Executive Chef
 
Join Date: Aug 2004
Location: SE Pennsylvania
Posts: 4,655
looks like a fine recipe!
__________________
Robo410 is offline   Reply With Quote
Old 12-28-2005, 06:40 PM   #4
Sous Chef
 
Corinne's Avatar
 
Join Date: Jul 2005
Location: Mystic, CT - transplanted from Lancaster, PA
Posts: 596
Send a message via AIM to Corinne
Awww...I love the recipe but I just can't see myself standing there stirring the roux for an hour.
__________________
I'm all about the food!
Corinne is offline   Reply With Quote
Old 12-28-2005, 06:46 PM   #5
Assistant Cook
 
Join Date: Nov 2005
Location: Beautiful East Texas
Posts: 19
LOL! That's why you make a LOT of it at once!! I also enlist the help of my girls to stir!!
__________________
jrsjunecleaver is offline   Reply With Quote
Old 12-28-2005, 06:50 PM   #6
Sous Chef
 
Corinne's Avatar
 
Join Date: Jul 2005
Location: Mystic, CT - transplanted from Lancaster, PA
Posts: 596
Send a message via AIM to Corinne
Well, I need to borrow those girls for an hour or so! How many girls do you have so I can make sure that I have enough pots for each of them to work with!
__________________
I'm all about the food!
Corinne is offline   Reply With Quote
Old 12-28-2005, 07:19 PM   #7
Master Chef
 
Constance's Avatar
 
Join Date: Oct 2004
Location: Southern Illiniois
Posts: 8,175
Corinne, it's worth it...I promise. Get out your kitchen stool and a beer or glass of wine. If your husband or a friend will spell you on the stirring, it really helps.
__________________

__________________
We get by with a little help from our friends
Constance is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 07:10 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.