Wherever you land on the question of the authenticity of no okra in gumbo, I couldn’t possibly skip over the things that, according to my taste buds, makes gumbo gumbo.įirst, is the Holy Trinity. As in, should an American blogger really call their recipe “Thai”-something when traditional, tropical Thai ingredients and methods were not used in the cooking of it? Is it okay to take a recipe and retrofit it to an American kitchen and grocery store, but still call it “Thai”-something in the spirit of homage - or even just as a way to label the flavor palate of the dish?Īnyway, if you’re an aficionado of world cuisines, it’s an interesting read. It’s particularly interesting to me as a food blogger, because we’re confronted with the issue of authenticity all the time. Speaking of gumbo variations and the question of authenticity, I found this article in the NYT about that very thing. So, I unapologetically leave it out, and thicken my chicken seafood sausage gumbo with a classic dark roux and filé powder instead (more on that in a sec). And okra is traditionally used to thicken Gumbo.īut friends, I’m just not feelin’ the okra. Gumbo the soup, afterall, is thought to be named from “kombo,” another name for the okra plant, brought over from Africa. Which, in some southern households, makes this not gumbo, lol. I do want to fess up to something up front: there’s no okra in this gumbo. ![]() ![]() Creole-spiced Chicken Seafood & Sausage Gumbo with a luxurious dark roux is a delicious weekend cooking project! More recipes from the Louisiana Cajun Mansion Bed & Breakfast.A thick, rich gumbo is a welcome meal any time of year, but especially in late winter, when Mardi Gras season arrives and we all crave hearty southern comfort food. I use Benoits Cajun Seasoning and Redmond Real Salt (Sea Salt) for that reason. This allows you to add as much of the spices and herbs from the seasoning you want while having full control over the salt content. The next tip is to use a Cajun seasoning that does not have salt in it. Your dish will not taste the way it should if your melody of vegetables are crunchy. You want to end up with your vegetables transparent and not crunchy. The trick to making this melody perfect is to saute it in either butter or olive oil (depending on the dish) on a low heat. When cooking most Cajun dishes, it’s all about the flavors it begins usually with our Cajun Holy trinity melody of SAUTEED onions, bell pepper and celery. Return to a low boil and cook approximately 5 minutes.Īdjust seasonings and serve over cooked rice. Season to taste using salt and Benoits Seasoning.įold shrimp and reserved oyster liquid into the gumbo. Add additional stock if necessary to retain volume. Bring to a low boil, reduce to simmer and cook approximately 30 minutes. Slowly add hot seafood stock, one ladle at a time, stirring constantly until all is incorporated. Sauté approximately 15 minutes on medium heat or until vegetables are wilted and soft.Īdd andouille sausage, blend well into vegetable mixture and sauté an additional 2-3 minutes. ![]() Once roux is melted, add onions, celery, bell pepper and garlic. In a 7-quart cast iron dutch oven, add a little cooking oil then scoop in the dark roux, and mix until the mixture is smooth and melted.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |