Ella Lathavong. This is a great recipe. I added a few ingredients and a touch of my own. I added crawfish and smoked beef sausage and more hot sauce. Rating: 4 stars. Easy to make I cooked it on low for eight hours I thought it would be dry but was perfect. Placed over white rice the recipes creates a good portion for about three people. Would make again. The etc Read More. All Reviews for Seafood File Gumbo. Your daily values may be higher or lower depending on your calorie needs. Amount is based on available nutrient data.
If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. All Reviews. This is really a really great recipe-it is worth the effort- Thanks for sharing - Del.
Not quite my mom's but good;. Back to Recipe Review this recipe. Add Photo. What did you think about this recipe? Did you make any changes or notes? Thanks for adding your feedback. Close this dialog window Successfully saved. We had about 15 pots of assorted sizes from 12 to 20 gallon going at once - boy was that a 3-ring circus or what.
The basic recipe is for a family sized serving , and the gallon recipe is for feeding a whole bunch of people. Ingredients water chicken cut into whole pieces smoked or andouille sausage, diced roux onion bell pepper celery okra green onion tops parsley garlic Worcestershire sauce bouillon if using a fryer Cajun seasoning mix file'. Basic Recipe 1 gal 1 chicken lb 2 lb 1. Gumbo condiments Sprinkle file' on the surface of the gumbo in your bowl. File' floats.
So sometimes Isprinkle the file' on the rice before adding the gumbo, and this keeps the file' down in the gumbo. Cooking them on the bone adds richness to the gravy but I'd remove the skin, which becomes slimy and chewy after two hours in the pot.
Browning the meat over a high heat first, as Gwen McKee suggests in The Little Gumbo Book, boosts the flavour of the entire dish: Cajun Paul Prudhomme deep fries the legs in a spiced batter. But once the meat is added to the stew, the batter loses its crunch, so this seems like an awful lot of effort for sadly little reward. The sausage element in the dish's homeland is generally the spiced, smoked pork andouille but the closest agreed equivalent seems to be Polish kabanos, available in many British supermarkets and eastern European grocers.
I also tried chorizo, on the basis it's both smoky and spicy but, although delicious, it makes everything taste unmistakably Spanish. Kabanos lend a subtler savoury note to the gumbo — don't add them at the beginning of cooking, however, or they'll become rubbery. This, then, is the essence of gumbo.
McKee, a native of Baton Rouge, claims "no self-respecting Cajun would dream of making gumbo without a roux". This isn't roux as we know it, however — toasted to within an inch of burning.
Roahen notes many New Orleans cooks use their own skin as a colour guide "Sporting the pallor of bechamel sauce myself, I cannot emulate this technique," she confesses sadly. It can be anything from Jamie Oliver's " peanut butter" to Prudhomme's "dark red brown to black" — nerve-wracking stuff indeed, which can take up to an hour of coaxing to achieve. The bitter, slightly smoky flavour isn't to everyone's taste and is decried in some Louisiana circles as a modern, cheffy affectation.
Guste Jr is the great-grandson of the founder of New Orleans' famous Antoine's Restaurant, which serves a considerably darker version. American magazine Cooks Illustrated pooh-poohs the notion that the roux needs to be cooked as gently and slowly as possibly, deciding sensibly that 20 minutes is the maximum amount of time anyone wants to stand over a pan — in any case "testers discerned little difference in flavour", according to their New Best Recipes book.
Starting with really hot oil makes a considerable difference, although I find the C oil Prudhomme uses, fresh from frying the chicken, a bit too scary to work with. Once I've nailed the technique, I try making roux with lard and butter but find them too heavy — chicken fat will provide the necessary richness in any case. Okra, that much-maligned vegetable, is another popular thickener — indeed, a poster on the food forum egullet.
It's good but once I've added a litre or so of stock, noticeably thinner than the other gumbos. I like the flavour and texture of the okra itself though — definitely one for the pot. Southerners like to argue about food. But gumbo is a particularly controversial subject, especially among Louisianans. What goes into a gumbo varies as much as the cook making it, but there are a few rules to keep in mind. Read on for six guidelines for making a good pot of gumbo, whether you're a seasoned pro or a first-timer.
Watch your roux Most gumbo recipes begin with roux , and for good reason: it's the foundation for the entire dish. Roux is flour that's browned in fat like oil or butter to thicken and flavor gumbo and other Cajun dishes. Although it's just two ingredients, the color of a roux is fiercely debated among gumbo aficionados. Many say a proper gumbo roux should be chocolate brown, for the richest flavor. Our Test Kitchen prefers butter over oil for the rich, nutty flavor.
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