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.
he light brown Cajun roux recipe but continue cooking until the
-----Gumbo--------.
Follow recipe on gumbo base container to mix base.<
ot add the macaroni, this recipe will make 2 quarts and
Preheat oven to 350 degrees. Saute the squash in a little vegetable oil over medium-low heat until it has completely broken down, about 15 to 20 minutes.
Line a colander with a clean tea towel Place the cooked squash in the colander. Squeeze out the excess moisture from the squash. Set aside. (This step is very important so it's not so soggy. You can just put it between paper towels or napkins.).
In a medium size skillet, saute the onion in butter for 5 minutes. Remove from pan and mix all ingredients together except cracker crumbs. ...
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
Put all ingredients into a tall container and blend with an immersion blender until emulsified. Refrigerate until ready to serve.
Notes: I used a KitchenAid immersion blender on setting 1. Also, you don't have to use a stick blender. If you don't care about the dressing emulsifying, you can shake everything together in a tightly sealed jar or mix in a regular blender. In the original recipe, Paula used vegetable oil and just called for regular black pepper.
br>Transfer mixture to a gumbo or large soup pot.
then discard all solids.
GUMBO: Combine the cayenne, white and
br>To Serve:
spoon gumbo into 8 bowls. Top each
ut still liquid. Pour into gumbo and simmer until okra is
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.
Put all but shrimp in crock-pot and stir well. Cover and cook on high 2 to 3 hours or until rice is tender. Add shrimp and cook on high 15 to 25 minutes until shrimp are cooked through. Add file to pot or sprinkle in gumbo bowls or cups. Serve immediately with oyster crackers.
Place roux in 4-quart casserole.
Add hot water (mix well), salt, pepper and shrimp.
Microwave on High for 16 minutes.
Stir at 5 minute intervals.
Sprinkle onion tops on gumbo before serving over rice.
Serve file separately.