gumbo

various dates

Gumbo is usually prepared like a soup or wet stew and rice is added when served.
It is supposed to be wetter than jambalaya, so add more water.

If you're like me and you don't care too much about the presentation, you can prepare it all together, similar to paella a, o. rice stews, but with Creole or Cajun spices instead. Cajun spice mixes are readily available in US grocery stores. For the easy way out, buy a package of gumbo rice that has the spices included. :-)

Both recipes on this page were prepared with Zatarain's gumbo mix with rice. (Pic6)
When making this from scratch, start with a roux and let it fry until very dark brown. That is what gives gumbo its brown color.

Seafood gumbo and chicken / sausage gumbo are very different. Try both to see what you like best.
Either way, adding fresh vegetables really improves the dish, a lot.

A. Chicken / sausage gumbo

2020-06-05

The recommendations were either chicken or sausage, but not both. I didn't have enough chicken and no smoked sausage. I used 1/2 lb. chicken and 2 jalapeno cheddar chicken sausage links. The outcome was quite enjoyable.

INGREDIENTS

This is what you need for 3-4 servings:

as above
1 lb. chicken meat for chicken gumbo OR
1 lb. smoked sausage, andouille, boudin for sausage gumbo OR
both

Pic5: chicken & sausage gumbo

Directions

I used Zatarain's gumbo mix which is considerably spicier than the Chef Kaitlin brand I was used to and much too spicy to Marielos' preference. I found it quite enjoyable, Marielos not so much.

2020-06-05

Pic6: Zatarain's gumbo mix with rice
Pic7: simmering
Pic8: served

Combine the content of the package with 6 cups of water in a 2.5-quart saucepan.
Mix thoroughly to break up any clumps of seasoning / rice.
Bring to a boil.
Add chicken meat or smoked sausage.
Reduce heat and simmer for up to 30 minutes until the rice is done.
Stir occasionally to avoid the mixture sticking to the bottom and burning.
When the rice is done, remove from the heat, cover and rest 5-10 minutes to allow the sauce to thicken further.
Serve and enjoy.

B. seafood gumbo #1

2020-03-11

A very nice dish, not so different from paella in ingredients, but the dark roux and Cajun spices make it taste very different. See also: seafood gumbo #2 with extra vegetables and with the rice cooked separately.

INGREDIENTS

This is what you need for 3-4 servings:

1-2 lbs. seafood mix, remove fake crab
gumbo mix:
- 1 cup long-grain rice
- 1-2 cups onion & bell pepper mix
- 2-4 celery stalks
- S&P, Cajun spices
- 2 tbsp. flour / maizena
- 2 tbsp. oil / butter
- optional:
  - 1 cup okra, sliced
OR:
- pre-packaged gumbo mix

Pic1: seafood gumbo

Directions

From scratch:

Prepare a dark roux, fry until very dark brown, add seafood stock.
Sauté onions, bell peppers, celery and optional okra.
Boil the rice separately as usual, season to taste.
When nearly done, add the rice, vegetables and seafood to the dark roux sauce.
- Optional: fully cook the rice and add to each plate after serving.
Add S&P, seasoning to taste.
If you're not familiar with Cajun spices, go easy at the start. You can always add more later on.
Warm the seafood through.
Remove from the heat, cover and rest 5-10 minutes to allow the rice to swell a bit more.
Serve and enjoy.

2020-03-11

Pic2: remove the fake crab
Pic3: load that pot
Pic4: almost done

Pre-packaged:

Add rice & seasoning mix to the recommended amount of water. (1 rice / 6 water)
Bring to a boil over medium heat.
Cover and simmer over low heat until the rice is tender, and most of the water has been absorbed.
Add the seafood mix, warm through without boiling.
Remove from the heat, cover and rest 5-10 minutes to allow the rice to swell a bit more.
Serve and enjoy.

See also: Deming, NM gardens, animals and more and avemariasongs.org

See also: Deming, NM gardens, animals and more
and avemariasongs.org