Gumbo Base Aka Roux Recipes

ROUX-BASED AUTHENTIC SEAFOOD GUMBO WITH OKRA

Steps:

• Put flour into a Dutch oven or large heavy pot and add flour. Turn heat to medium-high, put the pot on the burner, and cook, stirring constantly with a wooden spoon, until thick and bubbly, has a 'peanutty' smell, and is dark brown, about 10 minutes. Set aside to cool and thicken.
• Melt butter in a skillet over medium heat. Cook and stir celery, green onions, and bell pepper in hot butter until tender, about 10 minutes; add to pot with the roux.
• Stir water, tomato sauce, Worcestershire sauce, garlic, 2 teaspoons salt, hot pepper sauce, and thyme into the vegetable mixture. Bring the mixture to a gentle boil, reduce heat to medium-low, and simmer for 1 hour.
• Stir okra into the vegetable mixture and cook until tender, about 15 minutes. Add catfish, stir gently, and cook until the flesh is easily flaked with a fork, about 5 minutes. Gently stir shrimp into the mixture; cook until the shrimp are bright pink, about 3 minutes. Season with the file powder and salt; stir.

LOUISIANA GUMBO ROUX

Steps:

• Mix all purpose flour and cooking oil to a peanut butter consistency.
• Spread about 3/4" thick in a baking dish.
• Bake at 350 until dark brown. (Be careful not to burn it! If you do, throw it out. It will be bitter).
• When done, add roux to 3 quarts boiling water. (Approx. 2 tablespoons roux to 1 quart of water).
• Add all remaining ingredients and your roux is complete!
• Double or triple the recipe if desired. Roux can be stored in an airtight container in the refrigerator or freezer for weeks.

MUMBO JUMBO GUMBO

Steps:

• In a large cast iron skillet or heavy sauté pan, add the oil.
• A high flash point oil will reduce the time needed to make the roux.
• Heat the oil on high heat until the pan is smoking hot, carefully whisk in the flour and reduce the heat.
• Stir constantly to prevent scorching.
• Stir the mixture constantly for 30-45 minutes or until a dark brown color and nutty aroma develops.
• Remove from heat for a few minutes before adding the garlic to prevent burning.
• Fry garlic in this roux.
• Add onions and cook for 10 minutes.
• Add celery, bell pepper, black pepper, salt, Tabasco sauce, and Worcestershire sauce.
• Cook vegetables and then add three quarts of fish stock (recipe below).
• Allow the liquid to come to a boil and simmer while preparing the shrimp, crab and oysters/steamers.
• Using 2 cubes Knorr fish bouillon and 1 ½ tsp.
• Old Bay seasoning, precook the shrimp in a little boiling water.
• Drain, cool and peel the shrimp.
• Again, using the fish bouillon and Old Bay, bring the oysters to a boil in water until they just curl.
• Drain and cool.
• If using steamers (clams) instead of oysters, using the same procedure and seasonings, steam the clams, then shuck and clean before adding to the final boil.
• After cleaning the lump crab for any odd shell fragments, add crab the meat and cook for another ten minutes.
• Add parsley and chopped green onion and cook for another 10 minutes.
• Add the precooked shrimp, oysters/clams and cook for 5 minutes to heat through.
• At the very last add the file gumbo, blend well and remove from the heat and allow it to thicken.
• Allow the gumbo to set and when reheating, simmer gently and serve with cooked rice if desired.
• Fish Stock- Cooking down about 2 pounds of fish scraps or a mess of shellfish scraps can make the fish stock.
• In a small stockpot, add just enough water to cover.
• Add salt to taste and simmer for 20-30 minutes.
• Strain the stock before using.