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Tuesday, September 22, 2009

Yum!

Da Cajun Gumbo
By GC SMITH

You rememba da grocery list. Well now dat I got da stuff it’s time fo’ cookin’ da gumbo.

Firs’ make da brown roux. Here’s da how:

One cup o’ vegetable oil
One cup o’ white flour in a sifter
Some salt an' some peppa

Heat dat oil real hot and sprinkle in some salt an’ cracked black peppa. Now, cut da heat to medium an’ slowly add da flour from da sifter while stirrin’ constantly. Continue stirrin’ till da roux turn a rich dark brown and there is a nutty smellin’ flava. Remove from da heat. Takes ‘bout a half hour o’ constant stirrin’ to be sure da roux doan burn. Trow da roux out an start again if it do burn.

Take a break an’ have youself a col’ one.

Chop up a coupla large onion, tree-four green bell peppas, an’ a bunch o’ celery. Dat’s da Cajun trinity. Trow dem veg in da roux an sauté careful like. Add ‘bout a poun’ an’ a haf’ o’ sliced okra to da sauté.

Nuther col’ one ‘bout here.

When da veg is cooked trough add two or tree quart o’ chicken or fish stock, whateva you prefer, an’ start heatin’. (da fish stock can be made fron boilin’ shrimp heads an’ shells in wata wit’ some busted up carrot an celery, an’ green onion an’ addin some spice to da boil. For chicken I cheat an’ use da canned stuff.)

Add some chopped up ‘maters, maybe six small one or three or four medium. (strickly speakin', 'maters make da gumbo into a Creole ratha dan a Cajun dish.)

Den spice da whole mess up wit a teaspoon of red peppa flakes and several shakes o’ Tabasco sauce. Add more cracked black peppa an’ a coupla bay leaf.

Bring da mess to a boil an’ den simma for a couple o’ hours while havin’ a coupla col’ ones.

‘bout an hour before servin’ cut up some andouile sausage an some chicken or duck meat an’ add it to da simma.

If da gumbo need thickin’ use some salt an’ peppered flour dissolved in some o’ da stock.

Las’ ting to do is add da seafood, shrimp, oysta, an’ cooked blue crab meat. Let dat final mess simma fifteen-twenty minute.

Serve dat gumbo ova’ boil long-grain white rice and wit’ what eva col’ longnecks you ain’ drunk during da cookin’. A crusty baguette go good also.

Note: Da Gumbo can be sausage an’ duck or chicken, or sausage an’ seafood, or it can be alla dat stuff trowed together. It’s your choice.

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