Inglewood Business Magazine Jan 2017

IBMagFavorite
Recipies
New Orleans Seafood
Gumbo
New Orleans Gumbo has been called the greatest contribution of
Louisiana kitchens to American cuisine. It is the quintessential dish of
New Orleans with many versions of it. It is one of the representative
dishes of the people who settled in New Orleans and one that can by
found at restaurant, special events. homes through all the state of
Louisiana.
INGREDIENTS
Roux (see recipe and directions below)
1 pound okra, sliced
2 tablespoons vegetable shortening
3 tablespoons butter
1 onion, chopped
1/2 cup chopped celery
1 pound fresh shrimp, peeled and deveined*
1 jar fresh oysters (check for shells)
2 cloves garlic, chopped fine
1 tablespoon chopped green bell pepper
1 can (10 1/2 ounces) tomatoes
2 sprigs parsley, chopped
1 bay leaf (remove before serving)
2 quarts water or fish stock
1 bunch green onion, chopped
1/2 pound crabmeat or 1 dozen whole crabs***
Salt and pepper
Hot cooked long-grain white rice
1 teaspoon File Powder, optional****
8 minutes - just until the shrimp turn pink and are done.
Serve with hot rice, crackers, and file on the side.
Makes 6 servings.
Roux
IBM
Restaurants & Recipes
2 tablespoons vegetable shortening or vegetable oil (your choice)
2 tablespoons all-purpose flour
In a heavy skillet (I like to use my Cast-Iron Skillet) over medium
heat, heat vegetable shortening or oil until hot.
Add flour gradually, stirring or whisking to combine with the
shortening or oil.
After adding all the flour, reduce heat to low and cook, stirring
frequently, about 45 to 60 minutes or until roux is dark brown
(the color of peanut butter) and has a nutlike odor (it will be very
thick and pasty).
Carefully transfer it into your stockpot and start making gumbo.
***NOTE***Always use equal amounts of oil and flour when making roux.
Remember this simple rule when increasing the amount of roux made. A large
gumbo would benefit from a full cup of oil combined with a full cup of flour.
DIRECTIONS
Start making the Roux (see below recipes).
In a large frying pan, fry okra in 2 tablespoons shortening
approximately 30 to 40 minutes or until it ceases to “rope”
(slimy strings connecting the okra); remove from heat and set
aside. NOTE: Take your time and do not burn it. It is worth
the trouble.
In a Gumbo Pot or a large Dutch Oven over medium-high
heat, melt the butter and fry the onions and celery about 5
minutes or until soft.
Add the garlic, and bell pepper; simmer 2 minutes. Add
tomatoes, parsley, bay leaf, Cavender’s Seasoning, water or fish
stock, green onion, fried okra, prepared Roux, and crab meat
or crabs. Add salt and pepper to taste. Let gumbo simmer for
approximately 30 minutes. Just before you are ready to serve,
add the shrimp and oysters. Cook approximately another 6 to
Inglewood Business Magazine January - March 2017
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