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.
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.
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.
The truest answer to violence is love. The truest answer to death is life. The only prevention for violence is for the heart to have no violence within it. We cannot prevent evil through any system devised by mankind. But we can grapple with evil and defeat it, but only with love—real love.
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
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.
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.
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.
you should find whatever you need there. all kindsa gumbos -- chicken, shrimp, greens, turkey...
"All you fascists are bound to lose" — Woody Guthrie
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