July 12, 2011

We Swear It's Gumbo!

Not jambalaya. We're guilty as charged - both of us kept confusing the name of this dish. But it's gumbo, not jambalaya, we promise! But hey, it's an honest mistake! Both gumbo and jambalaya originate from Louisiana, they both have similar ingredients, and they are both outrageously tasty! Our gumbo, like all other crockpot recipes, is super easy to make. Here's how it's done:
Gumbo? It should be called YUM-bo!

1/2 cup flour
1/4 cup oil
5 Tbs butter

3 celery stalks
1 white onion
1 green bell pepper
4 cups of H2O (well, we are chemists after all)
5 chicken bullion cubes
about 1 Tbs worcestershire
garlic salt salt, pepper, oregano to taste
1 lb saussage
2 chicken breasts
1 can of stewed tomatoes
1 can of red beans
2 cups long grained rice
3 1/2 cups cooking liquid (water, stock, whatever)

The Gumbo:
First thing to do is to make the roux, the thickening agent for the sauce. Mix the flour, oil, and 2 Tbs of the butter and cook in the microwave for 15 seconds. Stir and heat again. Then add the remaining 3 Tbs of butter and heat as necessary until the mix is golden brown then add it to the crockpot. Dice the vegetables and put on top of the roux. Precook all your meats and cut them into bite-sized chunks and dump into the pot. Next add the water, worcestershire sauce, stewed tomatoes, beans, and the bullion. Cook on low for 7-9 hours.

**Note** Gumbo is traditionally made with shrimp. Since we didn't really want Kate to go into anaphylactic shock, we left out the shellfish. If you want, add 1/2 lb of cooked, shelled, and deveined shrimp for a more authentic taste. Also okra is used as an additional thickening agent. However Madison has had an unfortunate aversion to okra (we blame awful school cafeteria food) so that too was forgone. If you wish to add okra, use 2 cups, sliced.

The Rice:
Pour the uncooked rice into a large, microwave safe dish then add the cooking liquid overtop of it. Keep in mind that rice expands 2 to 3 times its original size as it cooks so take care in selecting your cookware. Microwave for 30 minutes without stirring or until all the liquid is gone. Fluff with a fork and add salt to taste.

This gumbo recipe was inspired by the queen of southern cuisine: Paula Deen! Let's be honest, that woman could fry up a shoe and it would probably taste delicious. That being said this gumbo was wonderful. It's not too spicy so even lightweights can enjoy it. The inclusion of some red chili peppers or tabasco sauce would be an easy way to turn up the heat.

Well that's it for now! Keep cooking and remebmber:

No kitchen, no problem!


1 comment:

  1. Any chance you could feature more gluten-free recipes?