Quote:
Originally posted by Greedy,Greedy,Greedy
Now that you've revealed secret ingredients, how about the recipe? I'm willing to trade the family Potato Salad recipe.
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Here, you can have the family gumbo recipie in exchange for the potato salad recipie, so long as mayonaise is not involved:
It's nearly all done via feeling your way around the kitchen and hoping that you've got it right at the end. There are no set amounts, just sort of proportions.
Chop bell peppers, celery, onion, garlic, parsley. (for one cup of roux, she recommeds about one onion, one pepper, three celery sticks, three or four heads of garlic, and a small handful of parsley).
In a large pan, stir equal parts cooking oil and flour over medium heat. When it is a little brown, stir until it's not quite milk chocolate in color.
Bring a large pot of water to boil. (Lately, she says, she's been adding Knorr bullion (caldo con sabor de camarones) to the water to add flavor to the water.)
Sautee the veggies in the roux (be careful of burns).
When it starts getting darker, add the stock to the pan. Keep on adding water and transfer the roux mixture to the large pot full of water, and keep cooking until the floury taste begins to go away. Add salt, pepper and tobasco sauce to taste.
Don't add the seafood until the roux mixture is cooked. It will taste bland because it's not flavored with seafood. Add okra if you want to at this point.
Add the seafood (whatever you're putting in there: fish, crab, shrimp, oysters, etc) close to time to eat.
Generally it's a "feel" your way through process that probably doesn't make much sense unless you have a general idea of what the final product is supposed to be.
