РЕЦЕПТ / ОДНА ИЗ РЕАЛИЗАЦИЙ

Creole Gumbo

This gumbo recipe comes from Howard Mitcham’s Creole Gumbo and All That Jazz , a classic and must-have cookbook that showcases the cuisine of New Orleans and the area. The richness of the flavors is enhanced by first preparing a stock from shrimps, crabs, and chicken that, together with oyster liquid, are used to make the gumbo. Interestingly, Mitcham instructs using both okra and roux as thickeners.

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Фото: shutterstock

Порции: 12
Подготовка: 1 ч 30 мин
Приготовление: 2 ч 40 мин
Всего: 4 ч 10 мин

СОСТАВ РЕЦЕПТА

2 ½ lbs (1,2 kg) fresh heads-on shrimp
1/2 chicken
6 live crabs
4 tbsp butter
4 tbsp flour
1 ½ large onions, chopped
1 green pepper, chopped
3 scallions with tops, chopped
2 cloves garlic, minced
1/2 cup (60g) chopped celery
1 ½ lbs (675g) fresh okra, chopped
1/4 lb (110g) country ham, diced
2 strips bacon
1/2 lb (225g) stewing beef
2 dozen oysters and their liquor
1 small ham bone
2 large tomatoes, peeled and diced
1 bay leaf
1/2 tsp thyme
a pinch of cayenne
1/2 tsp ground black pepper
3 qt (3 L) stock or water
2 tbsp salt, or to taste

ШАГИ

01
Start by boiling shrimp in salted water for five minutes, after which drain, peel and devein the shrimp. Set aside the shrimp and shrimp water for later. Crush the shrimp heads and shells in a pot, transfer them to shrimp water, and boil at a full rolling boil for 15 minutes. Strain the liquid and set it aside.
02
Cook the chicken by boiling it in salted water, then remove and dice the skin, and remove the meat from the bones.
03
Make a dark roux in a big skillet with flour and oil, then sauté the onions, green peppers, scallions, garlic, and celery until soft and translucent. Next, add the okra and cook until it softens.
04
Transfer the mixture into a large stew pot to which you add all the previously prepared: shrimp water, chicken stock, chicken meat, and skin. While you’re doing this the heat under the pot should not be on.
05
Fry the bacon and the diced country ham in a clean skillet until browned. Drain and crumble the bacon, then together with ham add to the stew pot.
06
Season the flour with spices, namely salt, pepper, paprika, basil, thyme, and parsley, and coat the beef meat. Sauté the meat in bacon grease until all sides are browned, and add to the stew pot.
07
Place the washed live crabs in a pot, cover them with boiling water and cook for 20 minutes. When cooked, transfer the crab water to the stew pot, as well as the large claws that you’ve broken off. Add as well the crab fat that you’ve scraped from the outer shell. Remove the dead man’s fingers, small claws, and apron.
08
Crush the crab shells, boil them in water for 15 minutes, strain, and add to the stew pot. Halve the remaining crabs by breaking them, and together with oyster liquid, add to the stew pot.
09
Finish by adding tomatoes, ham bone, and all the seasonings. If the liquid is not about 2 inches (5cm) over all the ingredients, add more, be it chicken stock, shrimp stock, oyster liquor, crab stock or just water.
10
Now turn the heat on the stove and let it simmer for 1 ½ to 2 hours while occasionally stirring.
11
Ten minutes before serving, add the oysters and shrimp, taste, and add salt if needed.
12
Serve over a bowl of rice.

ДРУГИЕ РЕАЛИЗАЦИИ

2 других варианта

Mrs. Elie’s Creole Gumbo

4 ч 15 мин

A native of New Orleans, Lolis Eric Elie, an American writer, journalist, filmmaker, and food historian, shares the authentic Creole gumbo recipe as it was made in his family. His gumbo is made with crabs, shrimp, and various types of sausage. Although no tomatoes are added, the dish has a lovely brown color, while the right consistency is acquired by using okra, file, and roux.

The Queen of Creole Cuisine's Gumbo z’Herbes

2 ч 10 мин

This gumbo z’herbes recipe comes from Leah Chase, also known as "the Queen of Creole cuisine, of the Dooky Chase restaurant. This traditionally Lenten dish is based on loads of greens, but at other times of the year will also include ham, sausages, meats, and meat stock.

ВАЖНЫЕ ДЕТАЛИ

На что обратить внимание

METHOD

There are as many methods and recipes for gumbo as there are people in Louisianna. There is no one fixed recipe because nearly anything goes. Although gumbos can be classified based on what kind of thickener they use, filé or okra, often recipes will use both. To extract as much flavor as possible, meats and seafood are usually first used to make a stock which is later used for making gumbo, while sausage and dried meats are typically sautéed first and then added to the gumbo.

OKRA AND FILÉ

Although a traditional choice, okra has a bad rap because of its slimy texture, which is why it's often avoided. However, there are ways of going around it if you're not a fan. Use smaller, fresh pods of okra, which should be thoroughly dried before use, and roast them at a high temperature, then add them to the pot in which you're making gumbo. You can find okra in Indian goods stores or online, while filé powder can usually only be ordered online if you're not living in North America.

ROUX

Roux, the base of every gumbo, is made with equal parts of flour and fat, usually vegetable oil, but other fats as well. The flour is whisked into the preheated oil and then mixed constantly over medium heat for about 20 minutes until it has a rich, brown, chocolatey color. Constant stirring is essential because it prevents the flour from sticking to the bottom and burning. If you burn your roux, toss it, and start over. Once the roux is done, vegetables like onions and bell peppers are usually added and sautéed. However, do not add garlic at this point, as the hotness of the roux will burn it.