Sunnybrook
01-31-2007, 03:32 PM
Oh Hallelujah! Shirley the presence is in this place! Ya'll go on and post some good ole soul food recipes in here, now!!!
My mom makes fabulous gumbo.
You get a jar of Roux (light) from Walmart.
From HEB you can get those fresh frozen shrimpies what have been peeled and devained for ya all ready to plop in the pot!
Be sure ta get you a big ole onion (un-yone) and some garlic (fresh is best, but you can use the kind in the jar).
Get yourself some of them good green onions, too.
When ya get home, heat up your big skillet and put in the ROUX, kinda chop it up with your fork and let it "melt" a little - keep your flame on medium and stir stir stir stir...might wanna have a book on tap goin' or somethin' 'cause once ya start with this one ya cain't up and leave it til it's done.
Got it?
Put on a nice big pot of water on to boil - OPTION: you can use two boxes of chicken stock instead of plain water if you want a richer flavor.
Ok! Chop up that whole entire onion and put it in with your Roux along with three or four cloves of garlic minced up.
Add salt and pepper (go for a good savory salty flavor...there's a fine line...don't over salt!) you can also add cayenne and gumbo filet to taste.
Now you want to stir stir stir that until the onions and garlic go transparent and the roux is one shade lighter than the color of whole coffe beans. Taste the roux every now and then to be sure you've got some good flavor goin' on.
Okay, when you are at this point, shut off the flame and put the lid on skillet and leave it be for about 15 minutes. As it cools, the roux wil become darker like the shade of black coffee. This is a GOOD thing. (but DON'T LET IT SCORCH!!!! Lord! After all that work! It would be so sad to see good roux go to waste!
Okay! Now your gonna transfer the roux into the boiling water with a spoon and be careful not to plop a big glob in there and get yourself burned. Goodness Gracious Sakes!!
Okay...dissolve the roux into the water then add your okra (I don't use okra in mine 'cause I don't like the slimy stuff - you go right on ahead and put it on in there if ya like!).
Once the water comes back to a boil, you go on and put all those good shrimpies in the pot! Ohhhh! Honey! Shut yo' mouth! That stuff is SOME Kinda GOOD!!! MMMmmm HHHmmmm!!!
Serve it over rice and sprinkle some chopped green onion on top and go to eatin'!!!
My mom makes fabulous gumbo.
You get a jar of Roux (light) from Walmart.
From HEB you can get those fresh frozen shrimpies what have been peeled and devained for ya all ready to plop in the pot!
Be sure ta get you a big ole onion (un-yone) and some garlic (fresh is best, but you can use the kind in the jar).
Get yourself some of them good green onions, too.
When ya get home, heat up your big skillet and put in the ROUX, kinda chop it up with your fork and let it "melt" a little - keep your flame on medium and stir stir stir stir...might wanna have a book on tap goin' or somethin' 'cause once ya start with this one ya cain't up and leave it til it's done.
Got it?
Put on a nice big pot of water on to boil - OPTION: you can use two boxes of chicken stock instead of plain water if you want a richer flavor.
Ok! Chop up that whole entire onion and put it in with your Roux along with three or four cloves of garlic minced up.
Add salt and pepper (go for a good savory salty flavor...there's a fine line...don't over salt!) you can also add cayenne and gumbo filet to taste.
Now you want to stir stir stir that until the onions and garlic go transparent and the roux is one shade lighter than the color of whole coffe beans. Taste the roux every now and then to be sure you've got some good flavor goin' on.
Okay, when you are at this point, shut off the flame and put the lid on skillet and leave it be for about 15 minutes. As it cools, the roux wil become darker like the shade of black coffee. This is a GOOD thing. (but DON'T LET IT SCORCH!!!! Lord! After all that work! It would be so sad to see good roux go to waste!
Okay! Now your gonna transfer the roux into the boiling water with a spoon and be careful not to plop a big glob in there and get yourself burned. Goodness Gracious Sakes!!
Okay...dissolve the roux into the water then add your okra (I don't use okra in mine 'cause I don't like the slimy stuff - you go right on ahead and put it on in there if ya like!).
Once the water comes back to a boil, you go on and put all those good shrimpies in the pot! Ohhhh! Honey! Shut yo' mouth! That stuff is SOME Kinda GOOD!!! MMMmmm HHHmmmm!!!
Serve it over rice and sprinkle some chopped green onion on top and go to eatin'!!!