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I’ve Never Made…GUMBO!

February 5, 2014

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Hello, everyone!  I’m Mrs. Smith, and am thrilled to be sharing my latest series Foods I’ve Never Made with you.  Thank you so much, Jeanie, for having me!

As much as I love exploring new flavors in the kitchen, there are still some things I have yet to try my hand at.

Like gumbo!

gumbowl1

Growing up on the Mexico border, I had neither heard of nor eaten Cajun food.  In fact, I was 21 before I finally visited a Cajun restaurant…and had NO IDEA what to order.  🙂

A few years later, I was thumbing through an issue of Fine Cooking Magazine when I landed on an article about gumbo.  Even though I’d never had a bowl of the stuff, the recipe and vibrant photos of Poppy Tooker’s Seafood Gumbo convinced me that I just had to try it.

That was six years ago.

Refusing to wait another year, I pulled out my soup pot, sliced up some okra and got to work.  The results were totally worth the wait!  This recipe is definitely a keeper, and I hope you enjoy it as much as I do.

Poppy Tooker’s Seafood Gumbo

Whenever I try a new recipe, I like to prep all my ingredients first.  So let’s cut up some vegetables, shall we?

Prep the Veggies

You will need:

  • 1 large onion, chopped (about 2 cups)
  • 2 stalks of celery, chopped (about 1 cup)
  • 1 medium bell pepper, chopped (about 1 cup)
  • 1 pound fresh or thawed frozen okra (about 4 cups)
  • 1-2 large garlic cloves, minced (not shown)

Reserve the trimmings from the onion and celery and set aside.

gumboveg

Next, peel and devein 1-1/2 pounds of shrimp.  Reserve the shells and set aside. 

Place the shrimp in the fridge.

Prepare the Shrimp Stock

Place the reserved shrimp shells and onion/celery trimmings in a large pot.  Cover with 9 cups of water.

Cook’s Note: I actually used half chicken broth (4-1/2 cups) and half water (4-1/2).

Bring to a a boil over high heat, then reduce to a vigorous simmer, and cook, uncovered, for 10 minutes.  Strain and set aside.  (This makes about 2 quarts.)

gumbroth

Fry the Okra

In a large skillet, heat 1/4 cup vegetable oil over medium-high heat.

Place half the okra in the skillet, and fry, untouched, for 1-2 minutes until the okra begins to brown. Stir and cook another 2-3 minutes until golden.

gumsaute

Drain okra on a thick layer of paper towels, and repeat with the second batch.

gumokra

Make the Roux

In a large pot or Dutch oven, heat 6 tablespoons of vegetable oil over medium-high heat.

Once the oil is hot, add 1/2 cup flour and stir constantly with a wooden spoon until the roux becomes a deep caramel color, about 5 minutes.

gumroux

Add the onion and stir 3 minutes until the roux becomes deep brown in color.

Then add the celery, bell pepper and garlic and cook another 5 minutes, stirring often, until veggies are slightly softened.

gumrouxonion

Next, stir in:

  • the 2 quarts shrimp stock
  • the fried okra
  • 1 cup crushed tomatoes
  • 1 Tablespoon dried thyme
  • 1 bay leaf
  • 1-1/2 teaspoon salt
  • 1 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper, optional

Lower heat to medium-low and simmer, uncovered, for 45 minutes, stirring occasionally.

gumherbs

Before Serving

Five minutes before serving, remove bay leaf and add:

  • the peeled shrimp
  • 1/2 lump crabmeat (NOT imitation)
  • 1 cup fresh shucked oysters
  • 1/2 cup thinly sliced scallions

Stir and cover, allowing the heat of the soup to cook the seafood.

Cook’s Note: Since I was on a budget, I included neither the crab nor the oysters. However, this did not hinder my friends and I from polishing off the pot. 🙂

gumbopot

Serve over white or brown rice and a few dashed of Tabasco sauce.  (If you love brown rice but have trouble cooking it, here is a great recipe for fluffy brown rice!)

gumrice

Share with friends on a cold day and congratulate yourself on a pot well done.

gumbowl2

The untweaked, unadulterated version for Poppy Tooker’s Seafood Gumbo can be found at www.finecooking.com.

A review of my tweaks:

  1. I used half chicken broth and half water in my seafood stock
  2. I added 2 cloves of garlic
  3. I reduced the amount of salt from 2 teaspoons to 1-1/2 teaspoons
  4. 1 added 1/4 teaspoon cayenne pepper
  5. I omitted the crab and oysters

Thank you all for letting me share my kitchen adventures with you!  Join me next week when I cook something else I have never made before…

 

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Comments

  1. Lori @ A Bright and Beautiful Life says

    February 5, 2014 at 6:54 pm

    I love gumbo and this one looks delicious. My recipe is unusual because it doesn’t have okra, in fact, I’ve never, ever cooked anything with okra! I must live a sheltered life. I’m eager to try this recipe, though, and see if it will take place of the one I cook. Thanks for this recipe, Mrs. Smith. 🙂 Great job.

    Reply
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