for
GUMBO
There are no rules in Gumbo, except ONE: You gotta have a Roux,
or it aint Gumbo.
Roux Instructions
But there ARE a few highly suggestables for ingredients.
The Holy Trinity as it is known in Acadia (very catholic) IS....
Onions
Bell Peppers
Celery
It just aint hardly Gumbo without these included.
(I'd go ahead and include garlic in there too as a must)
Fil'e Powder, a thickener made from sasafras root can be added to
the bowl, but isnt necessary.
"Kicker Meats" are also used commoly to enhance the meat flavor
of Gumbo.
(Some would say it isnt Gumbo without Andouilli in it or some other
kicker)
After that, the sky is the limit, and that is one reason why Gumbo
can be so amazingly diverse.
Cajuns do not eat food as hot as many people think, that is a commercail
version of Cajun.
They like Hot, but not like New Orleans pused it....
Here are a few lists of things I have used myself in Gumbo
over time, but dont be confined to these.
If you can think it up, then Gumbo can deliver.
MEATS
| Duck | Deer | Snapper |
| Chicken | Goat | Crabs |
| Phesant | Coon | Shrimp |
| Quail | Otter | Clams |
| Goose | Rabbit | Porgy |
| Turkey | Flounder | Oysters |
| Dove | Frog | Turtle |
| Squirrel | Ling | Crawfish |
"KICKER MEATS"
| Andouille Sausage | Smoked Pork Sausage | Smoked Hocks |
| Tasso | Smoked Ham | Hillshire Farm Smoked |
VEGGIES & SPICES
| Garlic | Mushrooms | Oyster Mushrooms |
| Parsley | Pecans | Lemons |
| Chives | Water Chestnuts | Chopped Leeks |
| Oregano | Bean Sprouts | Raddish |
| Thyme | Jalapeno | Red Onions |
| Basil | Cayanne, (preferred) | White Onions |
| Pepper Corns | Pimento | Sage |
| White Pepper | Black Olives | Bay Leaf |
| Allspice | Mace | Tomato Puree |
| Worstershire | Okra | Tomato Sauce |
| Honey | Artichoke Hearts | Tomatoes |
I probably forgot a few, in fact I'm sure of it....
LIQUORS:
| White Wine, (The best) | Beer | Burbon or Sherry |
RICE:
Rice is the main staple upon which Gumbo is poured over to eat.
WHite rice is preferred by Cajuns, but wild and darks are also good.
|
1 bunch mustard greens 1 bunch turnip greens 1 bunch spinach 1 bunch watercress 1 bunch beet tops 1 bunch carrot tops 1 bunch radish tops 1 bunch flat-leaf parsley 1 bunch chicory 1 bunch pepper grass (if you can find it) 1 bunch arugula 1 bunch sorrel 1 bunch dandelion greens 8 or 10 sprigs of tarragon 1 green cabbage 1/2 bunch green onions 1 bunch collard greens |
1 gallon
water, salted
1 large smoked ham hock 4 tablespoons flour 4 tablespoons shortening 1 large white onion, chopped 1 bell pepper, chopped 3 ribs celery, chopped 1 tablespoon parsley, chopped 2 bay leaves 4 sprigs thyme 2 whole cloves 2 whole allspice Salt and freshly ground black pepper to taste Cayenne pepper to taste 6 cups cooked long-grain white rice |
Wash all greens thoroughly and remove all stems or hard centers. Boil them all together in the water for about two hours. Strain the greens and reserve the water. Chop the greens finely and reserve.
In a large, heavy-bottomed stock pot make a brown roux of the
flour and shortening. Add the onion, bell pepper
and celery and sauté for 10 minutes. Add the chopped
parsley and sauté 5 more minutes.
Add the reserved cooking water, greens, herbs, spices, and
seasonings. Simmer on low heat for 1 hour. Adjust
seasonings as necessary.
Serve in large gumbo bowls. Put 1/2 cup of rice in each bowl,
and ladle generous quantities of gumbo over it.
Optionally, you may season each bowl with gumbo filé.
About Gumbo How To Make Roux Ingredients Layering Gumbo Making Stock Recipes