I’m happy enough with how my gumbo turns out that I don’t much use a recipe anymore. The fellow over at NOLA Cuisine always gets my nod when someone asks for recipes for these sorts of dishes, be sure to take a tour of his place – click on his recipe page for sure.
This one has genuine Louisiana made Andouille sausage and chicken thighs. (Link goes to a Cajun Grocer’s page.) I ordered one of their turduckens to have on hand for the upcoming holiday.
I always send folks to this page when they ask for a gumbo recipe. It’s for a chicken and sausage gumbo but easily adapts to whatever meat you have on hand. The pictured gumbo has the chicken and sausage, plus precooked shrimp and crawfish tails that were added just at the end to warm through.
Mmm… gumbo. I’ve made this often enough that I was able to put this one together without even glancing at a recipe. We ran across some frozen crayfish tails while were were scouting brisket prices and “we can make gumbo” was the first thing that came to mind.
The general recipe is simple enough: Chop up up the trinity of onions, celery, and green peppers and keep them ready to go, then start a roux and take it to a color that suits you, stirring all the while. I use peanut oil instead of butter, use equal parts flour and oil. A large flat bottom pot and a wooden spatula with a flat tip is the best thing I’ve found for making one although you can do the roux in the oven if you have time.
When the roux is dark enough to suit, stir in the trinity . Season with your favorite spices. Give the veggies five minutes or so to wilt then add your stock. This time I used lamb stock I had on hand but the usual is chicken stock, or shrimp stock. The lamb stock worked great. Bring it to a boil and then simmer.
You are nearly home free, now. Add everything else in its proper time, sausage and chicken can go in early, seafoods go in late. I put okra in this one but that’s optional. Mine came frozen and chopped, I added it to the simmering stock early. It’s said to be a thickener but I really couldn’t say. Adjust your seasonings and serve it with rice.
Saturday Night In New Orleans (October 2010)
I’m back from my most excellent week in Los Angeles and Ventura County. I have some great photos and fun food stories to share, but work has been non-stop since I returned, so I haven’t even unpacked my camera from its bag to download the photos. I will do that this weekend.
I was mulling over what to post tonight and realized Mardi Gras is coming up soon and I have a stash of recipes that would fit that theme.
My fall back recipe when I want a touch of creole is Washday Beans and Rice (recipe here)
A trip to New Orleans a few years ago gave me my first taste of authentic Beignets at Cafe Du Monde and Po’boys at Johnny’s, I liked the sandwiches so much, I hunted down some recipes, (click here).
Dinner was fancier, Trout Amandine with Creole Meuniere Sauce (recipe here).
I flew home in time to miss the rain, but managed to drive home in white out conditions. I am so over winter, how about you? What’s on the menu for the weekend? Any favorite Fat Tuesday recipes? Hit the comments.
The featured recipe (pictured above) is from JeffrewW tonight:
Shrimp and Andouille in a Creole Mustard Sauce
- 1 pound uncooked peeled deveined large shrimp
- 1 tablespoon Creole or Cajun seasoning (recipe below)
- 2 tablespoons vegetable oil, divided
- 1 pound andouille sausage, cut crosswise on diagonal into 3/4-inch-thick pieces
- 1 large onion, halved, thinly sliced
- 1 large red bell pepper, cut into 1/3-inch-wide strips
- 1 tablespoon chopped fresh thyme
- 1 cup low-salt chicken broth
- 5 tablespoons Creole mustard
- 2 teaspoons red wine vinegar
- Salt and pepper to taste
Toss shrimp with Creole seasoning in medium bowl to coat. Heat 1 tablespoon oil in heavy large skillet over high heat. Add sausage pieces, cut side down. Cook until browned on both sides, about 5 minutes. Transfer sausage to bowl. Add shrimp to skillet; cook until browned and just opaque in center, about 3 minutes. Transfer to bowl with sausage. Add remaining 1 tablespoon oil, onion, bell pepper, and thyme to skillet. Sauté until vegetables are beginning to soften, about 5 minutes. Add broth, mustard, and vinegar. Stir until sauce thickens, about 2 minutes. Return sausage and shrimp to skillet. Simmer until heated through, stirring occasionally, about 1 minute. Season with salt and pepper.
- 1/3 Cup Paprika
- 1/4 Cup Granulated Garlic
- 4 Tbsp Onion Powder
- 1/3 Cup Freshly Ground Black Pepper
- 3 Tbsp White Pepper
- 2 Tbsp Cayenne Pepper
- 2 Tbsp Dried Thyme
- 2 Tbsp Dried Basil
- 1 Tbsp Dried Oregano
Combine all ingredients and place in an airtight container.
Makes about 10 oz.
That’s it for this week. Until next week…. – TaMara