Jean Lafittes Bayou Gumbo Recipes

JEAN LAFITTE'S BAYOU GUMBO

Steps:

• Trim excess fat from chicken breast.
• Place in a sauce pan with water and cover.
• Bring to a boil. Cover, reduce heat, and cook chicken from the bone.
• Chop meat and set aside.
• Saute onion, green pepper and garlic with 1 tsp water.
• Add flour and cook for one minute, stirring constantly.
• Add 3 1/2 cups water, chicken and remaining ingredients, except crab meat and shrimp. Cook until boiling.
• Reduce heat and simmer 30 minutes. Stirring in crab meat and shrimp.

BAYOU SEAFOOD GUMBO

Steps:

• Combine stock, bay leaves, red pepper, ham and 2 teaspoons salt in large pot. Bring to boil over high heat. Reduce to medium. Cover and simmer 45 minute.
• Meanwhile, make roux by heating bacon drippings in skillet over medium heat. Add flour. Stir until absorbed. Do not let it burn. Stir constantly until flour is light brown.
• Add oil, okra, onions, garlic, green pepper. Sauté until tender. Add tomatoes. Cook another 5 minutes.
• Add sautéed vegetables to beef stock. Add 1 tsp salt, thyme, catsup, hot pepper sauce and Worcestershire sauce. Cover and cook over low heat for one hour.
• Add shrimp, crabmeat and green onions. Cook 40 minutes. Add gumbo file during last 30 minutes. Serve with rice.

BLUE BAYOU GUMBO

Steps:

• Place room-temperature butter in a small sauté pan or saucepan over very low heat. Slowly whisk in flour until very smooth. Continue whisking until the roux begins to brown.
• Add the onion and celery. Cook for 5 minutes.
• Add the stock and stir. Simmer for 10 minutes.
• Add remaining ingredients (except filé and salt) and return to a simmer. Adjust salt to taste.
• If you are adding seafood, add it at the very end and make sure it is completely cooked.
• Add filé.
• Mix well and serve over rice.