need a gumbo recipe

[yoteshooter]

I need a simple gumbo recipe. Nothing too fancy and hopefully will not require alot of special spices or ingriediants.

[Alan R McDaniel Jr]

Duck Gumbo

Go kill some ducks.(5)
Clean em.
Put em in a big pot(season with Tony's)and 1/2 cup oil to brown while you're fine chopping the trinity (green(one bunch)/sweet onions(1), bell peppers(2 large), and celery(one bunch))
chop garlic (lots (1 pod))
cut up three hadfulls of 6-8 inch okra
peel 1 # shrip and cut into 1/2 inch pieces
turn off duck and make roux(If you don't know how to do this buy some but don't cook with burned roux)
1/2 cup Flour + 1/2 cup veg oil + elbow grease for 30 min(no lie) + med heat = 1 gumbo worth of roux.
put trinity and garlic into the larger pot with roux and stir then cover and let cook while you debone ducks and shread meat.
Add duck meat to mix with one large can of diced tomatoes, okra, and seasonings to taste ( I like minimal seasonings salt, red/black pepper, some more Tony's).
Add water to soup consitency
stir
Gnaw remaining meat off of duck bones and discard evidence.
stir
Cook on Med for 3 hours.
stir
Add Shrimp
stir
test
stir
test
stir
test
cook for 1 1/2 hour more or until you can't stand it any more.
make two cups rice
Iced tea or beverage of choice.
Garlic bread(french bread sliced with butter and garlic between each slice)
Invite friends over to eat so they can tell you how good it is.

Alan

[Alan R McDaniel Jr]

DUCK and SEAFOOD GUMBO


GUMBO INGREDIENTS
4 Ducks
2# Fresh Shrimp
4 medium sized Fish fillets
1 bunch green onions
1 large sweet onion
2 large Bell Peppers
1 bunch celery
1 large pod Garlic
3 Handfuls 6"-8" fresh okra
1/2 cup Vegetable oil
1/2 cup flour
1 TBS Zatarain's Crab boil (liquid)
1 large can of diced tomatoes
1 tsp red pepper
1 tsp black pepper

RICE
2 cups Rice (Uncle Ben's)

ESSENCE (This is supposed to be Emeril's. He published it before he got famous)
2.5 TBS Paprika
2 TBS Salt
2 TBS Garlic Powder
1 TBS Black Pepper
1 TBS Onion Powder
1 TBS Cayenne Pepper
1 TBS Oregano
1 TBS Thyme

BREAD
1 loaf French Bread
1/2 sick margarine

1 large cook pot
1 cast iron frying pan
1 baking pan
1 flat point wooden or plastic spatula

Gumbo fillet (ground sassafras leaves)


Rough cut ducks and brown in cook pot. Fine Chop "The Trinity", onions, celery, bell peppers. Thin slice okra. Peel and fine chop the whole pod of garlic and set aside 1/3 of it for garlic butter. Peel shrimp and cut into 1 inch long pieces. Cut fish into 1 inch chunks.

Make a roux. Put the flour and the oil in the frying pan at med/high heat. Stir constantly and continuously for about 30 minuets. Do not allow the roux to burn, reduce heat if necessary, and stir continuously. If the roux burns discard and try again.

When the roux is finished, remove the duck meat to the baking pan to cool and put the rest of the GUMBO INGREDIENTS and the roux in the large cook pot. Add water to soup consistency and cook "at a roll" on med heat. De-bone ducks and place chopped meat into pot.

Garlic butter and bread. Place margarine in a microwave safe bowl and melt. Add 1/3 part chopped garlic (remember, the part you set to one side earlier?), stir and place in refrigerator to cool. Stir periodically while cooling to evenly disperse garlic. Crosscut French bread and spread garlic butter between each slice. When you cut the bread, do not cut it all the way through but leave it attached at the bottom. Wrap with foil and place in a 250 degree oven 30 min before serving gumbo. Start cooking the rice at the time you put the bread in the oven.

Cook Gumbo for about 3 hours stirring occasionally and seasoning to taste with ESSENCE and adding water as necessary. After 3 hours, add the fish and shrimp to the gumbo. Cook on Med heat for 1 hour more, stirring occasionally and season to taste. Proceed cautiously with seasoning. You can always add more but it is difficult to remove excessive seasoning from the gumbo.

Serve in a large bowl over rice. Add a dash of "Gumbo Fillet" and perhaps a splash of "Tabasco" or "Louisiana Hot Sauce". Keep several slices of bread close by, as well as a big glass of iced tea. Napkins optional!

Bon Apatite' Cher!

Alan R. McDaniel, Jr.

From the Recipe of

Virginia McDaniel

[SeniorCoot]

I always made my own ROUX but since finding Savoie's when visiting LA(NOT Calif) I have used theirs--easy and very good--I bring roux and to boil and reduce thee times before finally finishing Gumbo-some times i use goose some times pheasant and some times dux but this mos I'm using nada but fresh caught crab and shrimp from AK.
Often do not use Okra but lots of folks do-to me the seasoning mix is most important after fresh ingredients.

[Altjaeger]

When I was station in Alabama LA was Lower Alabama.:)

A little hint on the okra cooked anyway except fried. If you dehydrate okra it will keep in a mason jar for extended periods in a fraction of the space and no lost freezer space. Thrown back into liquids such as gumbo or tomatoes and cooked it rehydrates fully, but has none of the slimy texture.