For what it's worth...
Part-A, (common to all gumbo):
4 Tbl. Oil
4 Tbl. Flour
1 Large Onion, Diced
1 Can (14.5 oz.) diced tomatoes (Rotel (Mild) also works well.)
1 Bell Pepper, Diced (I prefer the red or yellow, but green is traditional.)
1 Stalks Celery, Diced
1/4 Cup Chopped Parsley
1/4 tsp. Thyme
1 Tbl. Basil
1/2 tsp. Worcestershire Sauce
1 tsp. Louisiana Hot Sauce
2 Quarts Water (or as an option, 1 qt. Chicken Stock + 1 qt. Water)
2 Tbl. Gumbo Filè (pronounced fee-lay)
Salt & Pepper to taste
Part-B, Add your previously diced and cooked protein(s) and a simmer for at least an hour. Again, the longer the better, (except in the case of Seafood Gumbo. Only add the shrimp two minutes before serving.).
Seafood option: Shrimp, oysters, crab, lobster.
Make a dark roux by browning the flour in the oil, constantly stirring over medium-low heat (15-30 minutes - the slower the better).
Add the finished roux to a stock or crock pot.
Add everything else in Part-A to the pot and stir to combine with the roux.
Bring to a low simmer.
Add your previously cooked and diced protein(s) and simmer for at least an hour. (except in the case of Seafood Gumbo. Only add the shrimp two minutes before serving.)
Serve in a bowl on a bed of rice and make additional Gumbo Filè available for seasoning.
I have a few signature dishes. One of my favorites can be served for any meal, but I usually save it for Sunday Brunch and embellish it with sides and mimosas or bellinis.
- 2 pounds ground goat (traditional), pork, beef, or turkey
- 4 cloves mashed garlic
- 6 Tbs chili powder (If you like it mild, use Ancho chili powder, if you like it spicy, use New Mexico chili powder)
- 2 Tbs oregano
- 2 Tbs olive oil
- 2 Tbs water
- 2 Tbs vinegar
- 1½ tsp sugar
- 1 tsp paprika
- 1 tsp ground cumin
- 1 tsp salt
- 1 tsp crushed red pepper flakes
- ½ tsp fresh ground black pepper
Mix all ingredients together in a bowl, divide into quarters, roll each quarter into a log, and wrap each log with plastic wrap, twisting the ends to secure. Can be refrigerated for 3 to 5 days or frozen for up to three months.
SOUS VIDE: to seal a portion of seasoned food in a vaccum bag and bake for 2 hours in a steam overn at 65 degrees centigrade or 149 farenheit. Then the food item is removed and put into shock in an ice bath to cool down ... This process works as a tenderizer.
I'll have to think about whether I want to post what I believe is my best dish and what some others think is my best dish
I'm going to go with one that I love and several people love. I got the idea from a book about beer and took the idea and made it mine. I'll post the recipe after the drunken stupor that is my birthday.
Chocolate ravioli stuffed with bacon and roasted butternut squash sauteed in bacon fat with garlic, onion and pumpkin seed, with a heavy cream sauce
Buonasera, Good Afternoon.
For sous vide: 65 degrees centigrade; Europe does not use farenheit measurement.