|A proper roux|
|Poppy breaking apart the crabs to add to the gumbo|
|The picture does not do justice to the seafood gumbo|
Seafood Gumbo, recipe from New Orleans Cooking Experience
1/2 cup oil
1 cup flour
4 gumbo crabs
2 pounds shrimp
1 onion, chopped
1 bell pepper, chopped
3 stalks celery, chopped
2 pounds okra, sliced 1/4"
oil for frying okra
1 1-lb can crushed tomatoes
1 gallon shrimp stock
1 clove garlic
2 tablespoons thyme
1 bay leaf
1 bunch green onions
- Peel shrimp and combine peels, onion skin and tops in a stock pot. Cover with water and boil for 20 minutes. Strain and reserve (this is the shrimp stock).
- Fry okra is very hot oil until lightly browned.
- Make a dark roux with the flour and oil, cooking to the color of milk chocolate brown. Add onions, stirring together until the roux darkens to a bittersweet chocolate brown. Add celery and bell pepper. Saute for 5 minutes, then add the gumbo crabs, tomatoes, okra, herbs and the shrimp stock. Add garlic and salt and pepper to taste. Simmer 45 minutes or longer.
- Towards the end of the simmering time, Poppy also skimmed the oil off the top of the gumbo.
- Ten minutes before serving, add shrimp and green onions. Serve on top of cooked rice.
|Browning the chicken for the Chicken Creole|
|Seriously good Chicken Creole|
Chicken Creole, recipe from New Orleans Cooking Experience
8 chicken quarters on the bone
all-purpose flour for dusting
1/4 cup bacon drippings
1/4 cup all-purpose flour
1 large yellow onion, chopped
1 medium bell pepper, chopped
1 celery heart or three stalks with leaves, chopped (1 cup)
1 12-ounce can or bottle of beer, optional
1 cup chicken stock (add another 1 1/2 cups of chicken stock if not using beer)
1 small can whole Italian Plum tomatoes
2 large bay leaves
1 tablespoon dried thyme
4 tablespoons flat leaf parsley, chopped
1 small bunch green onions and tops, thinly sliced
salt, cayenne pepper and Crystal hot sauce to taste
- Season chicken with kosher salt and pepper; dredge with flour. Shake off excess flour and brown chicken in hot bacon drippings (or flavorless oil). Remove chicken when well-browned (doesn't have to be completely cooked, just browned). In the same pan, add the 1/4 cup bacon drippings or flavorless oil and turn up the heat to high. Add 1/4 cup flour all at once and stir constantly to make a dark-chocolate-colored roux, about 15 minutes. Immediately add onions to the pan and stir well; cook for about 3 minutes. Add bell pepper and celery. Cook 3 minutes more.
- Slowly stir in the beef and chicken stock along with the whole tomatoes that you crush between your fingers into the pan. Cook about 3 minutes. Stir in the thyme, bay leaves and parsley. Return chicken to the pan; stir well to cover with the sauce. Cover pan and simmer on medium low heat until meat is tender and chicken is cooked through. Season to taste. Add kosher salt, cayenne pepper and hot sauce as desired.
- Serve over hot steamed rice and top with a sprinkling of thinly sliced green onions.