| Traditional southern cooks will tell you that a cast iron | | | | believe it is her favorite. She loved to make her own |
| pot makes the best Gumbo. It allows the roux to cook | | | | shrimp stock using dried shrimp purchased at the |
| slow and easy and turn a deep chocolate brown; | | | | Davison Fish Market on Seven Mile Road in Detroit, |
| some might say black, but I beg to differ. If your roux is | | | | Michigan. Whether the fish market is still there is |
| black, it is burned and you really don’t want to use | | | | unknown, however these little packages of dried |
| burned roux in your Gumbo. | | | | shrimp can also be purchased at any Asian Market; |
| There are a number of stories centered on what | | | | just make sure they are fresh looking and have not |
| Gumbo is and how it originated. What we know for | | | | been sitting on the shelf for decades. |
| sure is the word Gumbo or Gumba as some might | | | | Serves: 4 – 6 |
| say in Africa is from a Central Bantu word that means | | | | Ingredients |
| okra. Okra, also called lady fingers is a long green pod | | | | 1 pound dried shrimp (found at fish or Asian Markets) |
| full of seeds, used to thicken soups and stews. | | | | 10 cups water |
| There has not been a time in my life when gumbo | | | | ½ cup Canola oil ½ cup flour (all-purpose) |
| was not a part of my daily existence. The dish is as | | | | 2 cups chopped beef smoked sausage (skin |
| complex as the cooks who make it. There are few | | | | removed) 1 cup chopped green onions 2 cups |
| rules of thumb to making authentic gumbo; but the | | | | chopped white onions 2 cups chopped celery 2 cups |
| ones that exist must be followed. | | | | chopped green bell peppers 1 tablespoon finely |
| Rule #1 Always use a dark roux | | | | chopped garlic 1 teaspoon cayenne pepper 1 teaspoon |
| Rule #2 Never add tomatoes, corn or other vegetable | | | | salt 1 teaspoon white pepper 1 teaspoon dried thyme 1 |
| i.e. green beans, lima beans, carrots etc. | | | | teaspoon oregano 1 large bay leaf 1 tablespoon |
| Rule #3 Shrimp and oysters and other sea food, (but | | | | Frank’s® Red Hot Sauce |
| not fish) should always be added just before the | | | | 1 pound cut okra, frozen 2 pounds peeled and |
| gumbo is served, or they will overcook Rule # 4 Do | | | | deveined shrimp (keep shrimp shells for stock) ½ |
| not freeze gumbo that has rice added. (Traditionally | | | | pound (picked and cleaned) crabmeat 1 pound oysters, |
| rice was served with gumbo as a filler, so more folks | | | | shucked 2 cups hot cooked rice |
| could be partake) | | | | Garnish each bowl of gumbo with a dusting of Gumbo |
| Rule #5 The smaller the amount of gumbo made the | | | | Filé powder. |
| more intense the flavor of the gumbo | | | | Directions |
| Making gumbo is a lot like making a good apple pie. | | | | Place the dried shrimp (along with fresh shrimp shells if |
| The ingredients are simple, but if not combined and | | | | you have them) and water in a stock pot and bring to |
| prepared properly your dish will be mediocre at best. | | | | a rolling boil; turn down to low simmer for 30 minutes. |
| This is the season for practicing your gumbo skills so | | | | Skim off any foam as needed. Turn pot off and let set |
| by Mardi Gras time in February 5, 2008 you will be well | | | | until just cool. |
| on your way to serving the best pot of Gumbo in the | | | | Keep all seafood covered and refrigerated until ready |
| south, or at least in your neck of the woods. | | | | to use. |
| The slaves brought over from Africa did not arrive | | | | In a 4 quart heavy soup pot, combine the flour and oil |
| without skills; and the cooks were masterful at | | | | and on medium heat until the roux is a dark chocolate |
| preparing savory dishes with intense flavor. One such | | | | brown color. Add the beef smoked sausage, onions, |
| dish, gumbo involved slow cooking over a low flame. | | | | celery, green bell peppers and garlic and sauté until |
| This is not a dish that can be rushed and it is actually | | | | vegetables are translucent, stirring constantly so |
| better on the second day. Traditionally, gumbo is | | | | vegetables do not stick to the bottom of the pot. Add |
| served with rice, although it can hold its own alone. A | | | | the seasonings and continue cooking for 3 minutes. |
| chunk of French Bread or buttermilk corn bread adds | | | | Strain the shrimp stock and add to the vegetable |
| a tasty accompaniment and a Dixie® beer would | | | | mixture with the pound of okra. Bring the mixture to a |
| probably top the meal. | | | | boil. Reduce the heat and allow simmering for |
| Below is a traditional gumbo recipe that is sure to | | | | 25-35minutes stirring occasionally. Add the hot sauce, |
| delight your family and friends and please the palate of | | | | shrimp, crabmeat and oysters; cover and turn off the |
| seafood lovers everywhere. The recipe is a bit | | | | heat. Leave the pot covered just until the seafood is |
| involved, but well worth the effort and serves 4-6 | | | | cooked; about 7-10 minutes. Serve immediately over |
| people easily. | | | | steamed rice. Sprinkle Gumbo Filé powder over |
| Louisiana Seafood Gumbo | | | | gumbo if desired. |
| My mother made seafood and okra gumbo. I do | | | | |