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Billy · 09-08-2003

You can make gumbo a few different ways seafood / chicken and susage so it does change with your prefrences. I have never heard of soft shell crabs being in gumbo but different people put different things in theirs : )

One of my favorite cook books is River Road Recipes, which you can find online.

If you are lazy you can get everthing you need at http://www.zatarain.com/ (a few stores carry their stuff) they have a mix and all you need to do is add whatever floats your boat : ) I made some great crawfish etouffee the other night, I used 2 lbs of crawfish so you had a tail in each bite !!

As far as what to drink with gumbo.. what do you like : ) Of course if you can get yourself some Abita Beer that would be great but any beer will do.

Vick.. any comments ??

In case anybody wants to make some gumbo here is one "Style"

For shrimp and okra gumbo:

3 tablespoons of vegetable oil
3 tablespoons of flour
l large chopped onion
1 cup chopped celery
5 or 6 cloves, chopped garlic
1 cup of chopped green pepper
1 can of tomato sauce
1 can of tomatoes ("Rotel" tomatoes for a spicier taste!)
1 pound, fresh sliced okra (or 2 boxes of frozen sliced okra)
2 pounds of fresh shrimp
2 - 3 cups water
salt & pepper to taste
1 teaspoon of sugar
1 tablespoon of chopped parsley
1 bay leaf

For seafood gumbo, add to the above:
1 small can of crabmeat or 3 fresh gumbo crabs
1 jar oysters

--------------------------------------------------------------------------------

Slowly stir the flour into heated oil in a heavy cast iron skillet. Continue to stir until the flour is dark brown. Add the next 4 ingredients; stir until onions are clear.
Add tomato sauce. Stir until it gets crumbly or dry. Fry okra in another skillet until it is no longer sticky or stringy. Add tomatoes and fried okra.
Cook slowly, adding 2 to 3 cups of water--a little at a time. Season with salt and pepper to taste. Stir in one teaspoon of sugar.
Cook for about an hour on a low fire, stirring occasionally to prevent sticking to the bottom of pot; adding water if necessary. Add the shrimp and the bay leaf (and if desired, the oysters and crabmeat).
Cook another 30 minutes to an hour, adding seasoning to taste.
Serve over boiled or steamed rice.

PS.. make sure you get some HOT SAUCE !!

09-08-2003	#3
Billy Members Join Date: Oct 2002 Location: New Orleans ! Posts: 1,928	You can make gumbo a few different ways seafood / chicken and susage so it does change with your prefrences. I have never heard of soft shell crabs being in gumbo but different people put different things in theirs : ) One of my favorite cook books is River Road Recipes, which you can find online. If you are lazy you can get everthing you need at http://www.zatarain.com/ (a few stores carry their stuff) they have a mix and all you need to do is add whatever floats your boat : ) I made some great crawfish etouffee the other night, I used 2 lbs of crawfish so you had a tail in each bite !! As far as what to drink with gumbo.. what do you like : ) Of course if you can get yourself some Abita Beer that would be great but any beer will do. Vick.. any comments ?? In case anybody wants to make some gumbo here is one "Style" For shrimp and okra gumbo: 3 tablespoons of vegetable oil 3 tablespoons of flour l large chopped onion 1 cup chopped celery 5 or 6 cloves, chopped garlic 1 cup of chopped green pepper 1 can of tomato sauce 1 can of tomatoes ("Rotel" tomatoes for a spicier taste!) 1 pound, fresh sliced okra (or 2 boxes of frozen sliced okra) 2 pounds of fresh shrimp 2 - 3 cups water salt & pepper to taste 1 teaspoon of sugar 1 tablespoon of chopped parsley 1 bay leaf For seafood gumbo, add to the above: 1 small can of crabmeat or 3 fresh gumbo crabs 1 jar oysters -------------------------------------------------------------------------------- Slowly stir the flour into heated oil in a heavy cast iron skillet. Continue to stir until the flour is dark brown. Add the next 4 ingredients; stir until onions are clear. Add tomato sauce. Stir until it gets crumbly or dry. Fry okra in another skillet until it is no longer sticky or stringy. Add tomatoes and fried okra. Cook slowly, adding 2 to 3 cups of water--a little at a time. Season with salt and pepper to taste. Stir in one teaspoon of sugar. Cook for about an hour on a low fire, stirring occasionally to prevent sticking to the bottom of pot; adding water if necessary. Add the shrimp and the bay leaf (and if desired, the oysters and crabmeat). Cook another 30 minutes to an hour, adding seasoning to taste. Serve over boiled or steamed rice. PS.. make sure you get some HOT SAUCE !! __________________ Did not know what to do with some old domains.. wow Parked made them make a little money : )