I hadn’t intentionally done it as a July 4 theme – somehow it just worked out that way after coming across Bill’s Gumbo convo’s.
Then I did a Twitter search this morning and discovered lots of folks salivating about their Gumbo’s. There seemed to be so many Gumbo themed tweets this weekend – then it dawned … of course July 4 – I was just so busy and nearly hadn’t realised the date. And. in Australia we don’t necessarily appreciate that Gumbo is July 4 theme fare in the south around New Orleans Louisiana (NOLA)
I’d googled Gumbo’s a few times in the past .. and it’s now been 3 years since I visited Gumbo Town and downloaded its Gumbo pages – but it remained my favourite inspiration ( until I read Bill Ives’ post). Here’s some Gumbo links to Gumbo Town ….
- Seafood Gumbo
- Chicken & Andouille Gumbo
- not to mention “Making the Roux” : “More than anything else, it’s the roux that gives gumbo its particular character. … A Cajun roux is just flour cooked in fat until it acquires a dark color and a deep, complex, somewhat smoky flavor with nut-like overtones.” – I love the advice given by Gumbo Town – great knowledge sharing
For the last few years I used the above Gumbo Town pages as inspiration for my own KerrieAnne’s Chicken, Andouille & Vegie Gumbo :
1/4 cup Canola oil
1/2 cup plain flour ( aka all purpose flour)
500gm ( 1 lb) chicken breast chopped small pieces
500gm ( 1 lb) Andouille sausage – sliced
2 cups chicken stock
1 capsicum (bell pepper) chopped finely
2 cans tomatoes (400g size) – sometimes I use 4 tomatoes for less tomatoey Gumbo
2 tbpsns parsley chopped
2 tbspns Worcestershire Sauce
2 leaves spinach chopped
2 onions finely chopped
optional Tabasco sauce
2 carrots finely chopped
optional Jalapeno peppers
1 medium potato diced
1 cup Okra chopped
2 sticks celery finely chopped
1/2 tspn cajun spice
2 zucchini’s (courgettes) finely chopped
1 bay leaf
20 ml crushed (minced) garlic
1 tspn lemon juice
shake each of thyme black pepper cayenne pepper ground cumin
- Make a roux like in Gumbo Town’s pages
- Add stock – slowly – a little in time – stir in each lot
- Add all other ingredients except spinach and zucchini
- Simmer gently until vegetables are tender but not mushy
- Add zucchini & spinach and simmer another 5 minutes
- Serve over steamed rice
– not to mention American Government Health Page Chicken Gumbo & About.com’s Gumbo pages : for the time challenged there are slow cooker Gumbo’s : eg Chicken & Sausage at About.com or the Epicurious slow cooker version.
A few more ideas that I discovered during my Twitter search on July 4 2010 ….
- Seafood Craving’s Scallop Gumbo
- Healthy Home Recipe’s Chicken Okra Gumbo with Sausage
- Karol’s Kitchen Seafood Gumbo
- Mahalia Jackson Okra Gumbo
- Myriam’s Seafood Gumbo
- Two Silly Yak’s Gumbo – suitable for Coeliac’s ?
- Fishing News Daily : Creole Shrimp Gumbo with Duck
Now we have a huge quantity of Gumbo leftovers – some to my Mom (aka Mum in Oz-speak) – some for my husband’s lunches (instead of brown bagging it) – and a few nights during the week.
My 77yr old Mum hadn’t tried Cajun Gumbo before … and tonight she lined up for seconds ! So good to see her enjoying such a range of international foodie experiences. She always has liked to be experimental – guess that’s where I get it from !