Gumbo Baby January 1, 2014Posted by Fritz in Yachts and other things that float.
Making my New Year’s tradition…
Judy’s Best Gumbo evah*
Wash okra, cut into ¼ inch rounds, set aside.
In large pot heat olive oil over medium/low heat, stir in flour. Reduce heat to low and whisk frequently until it turns a nice mocha color. (about 15-20 minutes)
Add okra, chopped onions, celery, chopped garlic, salt to taste and cayenne. Make sure heat is very low and put on the lid. Pour yourself a nice glass of red wine and pop in a Neville brothers CD. After every other song, lift the lid, stir quickly and return lid.
When the Brothers have finished singing you should have yourself a nice gumbo roux. (about an hour)
Now you should at least be on the better side of your second glass of wine. If not pour another immediately. Add the chicken stock and water, stir in the hot sauce of your choice, the Worcestershire, the black pepper to taste, the bay leaves, sliced tomatoes and halved blue crabs. Simmer lidless for 4 hours.
Now depending on whether you had two or three glasses of red wine, it’s ok to take a 3- hour nap. Just be sure to wake up after three hours cuz now it’s time to add the sausage.
Once 4 hours is up, remove heat, cover and let stand to room temperature (or close) then put into the refrigerator for at least 24 hours, 48 is better.
When it’s time to eat, reheat over medium until gumbo just starts to simmer. Stir well and add shrimp and oysters. Cook for 10 minutes more, then serve up that simmerin’ slice of Cajun heaven over a mess of white rice or on a thick slice of fresh French bread.
It’ll be the best thing you put in your mouth all day…I guarantee!
1 lb. Okra
¼ cup flour
½ cup olive oil
1 chopped onion
2 ½ stalks of celery
½ tbls cayenne
1-3 tbls. Hot sauce (your choice)
3 cloves of minced garlic
3 Bay leaves
4 tbls Worcestershire
salt to taste
1-quart reduced sodium chicken stock
1 ½ qts. water
2 diced tomatoes (large pieces)
2 halved Blue crabs or 8 oz. lump crab meat
½ lb. Shrimp
1 lb. Boudain sausage (smoked of course)
*Adapted from an original recipe from Judy Hebert (she married a real coon-ass Cajun)