eeded.
Ladle your chili/ gumbo mix into a bowl to
Combine first 11 ingredients in a Dutch oven or other large pot.
Cover and bring to a boil.
Reduce heat and simmer while preparing remainder of recipe.
dditional salt as desired. If gumbo appears too thick at any
he light brown Cajun roux recipe but continue cooking until the
-----Gumbo--------.
Follow recipe on gumbo base container to mix base.<
e that long but for Gumbo it should ideally be a
hicken the gumbo, but it also adds lots of authentic, distinctive flavour
eat you like in your gumbo.
Brown the sausage.
hree quarts of fish stock (recipe below).
Allow the liquid
Saute chopped onions, pepper and garlic (optional). In stew pot, heat diced tomatoes over medium heat. Add vegetables. Brown kielbasa or Italian sausage cut into 1-inch cubes, then add to the stew. Deglaze saute pan with red wine and add to stew pot. Add marinated, browned beef tips with sauce (reference other recipe). Cook rice per package directions. Add to gumbo. Simmer over low heat for 1 hour. Add salt and pepper to taste. If desired, add hot sauce. If necessary, thicken with cornstarch.
our roux.
(see my recipe list, if you don't
00 degrees F.
While gumbo is simmering, prepare the topping
n the surface of the gumbo, try to skim off as
then discard all solids.
GUMBO: Combine the cayenne, white and
br>Transfer mixture to a gumbo or large soup pot.
br>To Serve:
spoon gumbo into 8 bowls. Top each
ut still liquid. Pour into gumbo and simmer until okra is
Place ingredients in blender and blend well.
For an authentic Magarita, mix three parts mix, 1 part tequila and 1/2 part Cointreau or Triple Sec and serve in a glass with salted rim. (To salt the rim, wipe rim of glass with lime skin and dip upside down in a plate of salt.
To make bartenders simple syrup, used in bars since it won't cloud or settle in your drink, take 1 cup water, 2 cups sugar and simmer or Nuke (microwave) until the sugar is dissolved, cool to room temperature Keep on hand.
ime that you make this recipe).
Combine Fish, crabmeat, crawfish
In a large heavy Dutch oven or cast iron skillet over medium heat stir together the flour and oil, and cook, whisking constantly, until flour is a rich copper color (about 20 minutes--don't leave it or stop whisking for a second!).
Remove from heat immediately so it won't burn and proceed with gumbo recipe below.