Trying to find Shellfish Free Gumbo Recipe - Mothering Forums

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#1 of 23 Old 09-22-2005, 08:50 PM - Thread Starter
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But am turning up NOTHING.

Anyone help me with this?

My hubby is deathly allergic to seafood. But he wants me to make gumbo from scratch, only problem being, all the recipes I've found so far have shrimp or some shrimp type derivitive in it.

TIA
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#2 of 23 Old 09-22-2005, 09:26 PM
 
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What if you just skip the shrimps in the recipe? Or replace with chicken or sausage? If he's allergic to shrimps, the ones he had before must not have shrimps in them, right? What kind of stuff were in the ones he had before?

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#3 of 23 Old 09-22-2005, 09:28 PM - Thread Starter
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We used Zaterains : After major label reading to make sure there were no shrimp.

He wants me to make it from scratch because it will taste better obviously...

The recipes I see use shrimp for making the stock. seriously.
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#4 of 23 Old 09-22-2005, 09:30 PM
 
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You could easily use a shrimp gumbo recipe and just substitute chicken for the shrimp. That's what I do!
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#5 of 23 Old 09-22-2005, 09:42 PM
 
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Gosh! See what happens when I leave to watch Survivor before hitting Submit Reply! :LOL

Now I warn you, I've been told that this is not "real" Gumbo, but for a girl from Pennsylvania, it seems okay to me!

2 medium onions, sliced
1 medium green pepper, cut into strips
2 cloves garlic, crushed
1/4 cup margarine
2 TBSP all purpose flour
3 cups water
1 TBSP instant beef bouillion (or three cubes)
1 tsp salt
1/4 tsp pepper
1 package (10 oz) frozen cut okra, thawed
1 can (16 oz) whole tomatoes
1 can (6 oz) tomato paste

Cook and stir onions, green pepper, and garlic in margarine over low heat until onions are tender. Stir in flour. Cook over low heat, stirring constantly, until bubbly. Remove from heat. Stir in remaining ingredients. Break up tomatoes with fork. Heat to boiling, then reduce heat. Simmer uncovered, stirring occasionally, at least 45 minutes.

Two options - make with shrimp, adding shrimp just before serving - simmer for approximately five minutes, until shrimp are pink.

Make with chicken - use cooked, cut up chicken breasts, add when you add tomatoes, tomato paste, etc.
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#6 of 23 Old 09-22-2005, 09:59 PM
 
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Oh, and serve over hot cooked rice, but you probably knew that!
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#7 of 23 Old 09-25-2005, 09:29 AM
 
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Seriously, traditional Gumbo doesn't necessarily have seafood in it. My hubby's entire family is from N.O. and his Grandma is as cajun as they come. Every year for Christmas instead of the traditional ham and such she makes an enormous pot of Chicken Gumbo. Best stuff I have ever eaten.
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#8 of 23 Old 09-25-2005, 11:35 AM
 
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Just sub chicken stock for the shrimp stock...you can add sausage (or turkey sausage too) I have had gumbo with out seafood lots (although I do like it better with)..
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#9 of 23 Old 09-25-2005, 06:20 PM
 
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Gumbo is like chili. There is no wrong way to make so long as a few simple standards are used (must have okra, must have tomatoes. must be served over rice, must be served from a large pot). My mom grew up in alabama along the coast and the recipe above is more or less what she did.

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#10 of 23 Old 09-25-2005, 08:11 PM
 
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Actually, Granny's gumbo never had tomatos and not always had okra!! Just roux and chicken and spices and rice ohhhh and File` (that is the closest little symbol I could find!)
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#11 of 23 Old 09-25-2005, 08:14 PM - Thread Starter
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Filé

Hold down your alt key and type 130 and then release the alt key and you'll get it

Thanks for all the suggestions! I can't wait to try to make it. I have a slow cooker I know if I crank it up and preheat it dry I can make a roux in it *I've done it before with beef stew*

This week's slowcooker project is Chili though. Then Gumbo. Yum yum
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#12 of 23 Old 09-26-2005, 09:37 AM
 
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filé

AHHHHHHH HAAAAAAA

Thank you ohhh sooo much!
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#13 of 23 Old 09-26-2005, 09:41 AM
 
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Oh and a side note on the Zat. mixes. In New Orleans, they actually sell just the seasoning packet for red beans and gumbo...I don't think I have ever seen Granny do red beans without it (although I imagine she could!). Now the gumbo, that's all her, but the red beans, she does cheat. It's not the boxed meal, just the seasoning packets! I wish they sold those here in UPPPPstate NY. *dramatic sigh*
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#14 of 23 Old 09-26-2005, 10:00 AM - Thread Starter
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well the boxed meal is pretty durn easy lol. I make the jamblaya boxed meal this way:

Mix everything up in a casserole dish, including the raw chicken. Stick in oven for about an hour, and it's all done no muss no fuss.
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#15 of 23 Old 09-26-2005, 11:55 AM
 
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When I make the boxed ones I always have to make extra rice. There just isn't enough in those little boxes to feed my hubby!
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#16 of 23 Old 09-26-2005, 12:04 PM
 
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Hey, guys, I am Cajun (see my name?), and I have NEVER put okra in my gumbo. I don't like okra. As far as stock in my gumbo--I start with the water and roux (and I don't use the traditional roux, either, although I know how to make it). I either buy the dry powdered roux (less fat) or make it myself. To make it, just put flour (it needs to be white flour or you can't tell when it browns) into a skillet--a cast iron skillet works best--and "fry" it dry until it is the right color. You have to watch it really carefully or it will burn, just like a real roux.

When it's the right color, I add it to water in a pot, and put onions and all. Then, most often, I use chicken and sausage. I cook it for a long, long time.

Gumbo was traditionally used here to stretch ingrediants. When you have a big family, it's easier to make a chicken feed more people if you make gumbo than if you just roast it.
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#17 of 23 Old 09-26-2005, 12:11 PM
 
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Can anyone tell me the differnce between a gumbo and a jambalaya?
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#18 of 23 Old 09-26-2005, 04:39 PM
 
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Cajunmomma, I really love all of the stories. I remember when my first trip to New Orleans to meet all of the family. I wanted real red beans and rice so bad. We arrived on a Friday and everyone told me that I wouldn't be able to have any until Monday, that Monday was red beans day. Granny explained to me that traditionally, Monday was wash day and they needed to be able to cook something that would basically cook itself..poof, red beans day. I love that woman. Her name is Annabelle and I really wanted to name my daughter after her, but people told my dh that it made them think of cows.... I still love that name!
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#19 of 23 Old 09-28-2005, 01:00 AM
 
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Gumbo is more like a soup, although you can really vary the consistency by adding or leaving out the roux. Jambalaya is a rice dish with meat added. Maybe more like a pilaf? They are very different.

This is a wonderful part of the country to be from.Our traditions are so different from most of the rest of the country. For years, even our laws were very different. Lately, we've been assimilating, maybe too much, but I think we're starting to see that we need to hold on to our culture.
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#20 of 23 Old 09-28-2005, 01:05 AM
 
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Disneyland serves a vegan gumbo!!! I haven't tried it but our best "couple' friend swears by it so it can be done!

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#21 of 23 Old 09-28-2005, 01:09 AM
 
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Actually, I think it's probably right in the spirit of gumbo, if what it does is help to feed a family with less rather than more. When you start making gumbo with steak, then you've lost the original spirit.
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#22 of 23 Old 09-28-2005, 01:17 AM
 
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http://www.gumbopages.com/food/soups/index.html

you should find whatever you need there. all kindsa gumbos -- chicken, shrimp, greens, turkey...

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#23 of 23 Old 09-28-2005, 08:55 AM - Thread Starter
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very cool.

I kinda relate to the whole "Different culture" thing.

My dad's family is from Quebec, and my husband and ALL his family are from Quebec too.

Even though I am so not a separatist, I do realize Quebec is uinique in it's culture and heritage than the rest of Canada *save the Maritimes where the Acadians, the Original Cajuns came, pick up Evangeline to find out more *

If ya'll want some good ol fasioned Pea soup instructions *YELLOW not green* Or a recipe for some Tourtiere Au Sagunay Lemme know
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