Quantcast

Creole Gumbo - KOAM TV 7

Creole Gumbo

Recipe from Edgar M. Dapremont Jr.

1c. Chopped celery
1 large onion, chopped
1 large green bell pepper, chopped
4 tsp. File (if you can’t get this, it will still be a very good gumbo)
2 toes minced or chopped garlic
1 cup of all purpose flour
3/4 cup bacon grease
1 lb. Andouille sausage (a Cajun sausage) - if you can’t get this use a good smoked sausage
1 tbsp. Sugar
1/8 cc Tobasco
1/2 teaspoon Tony Chachere’s seasoning
3 Qt. Water
6 beef bouillon cubes
4 bay leaves
1/2 tsp. Dried leaf thyme
1(14 1/2-oz.) can stewed tomatoes
1 small can tomato sauce
2 (10oz.) Frozen cut okra, thawed
2 tblsp.
White vinegar
1 or 2 lbs. of lump crabmeat
3 lbs. shrimp
2 Tbsp. Worcestershire sauce

ROUX: Add flour to ¾ cup melted bacon grease in large heavy skillet and stir well to blend. Cook this over low medium heat stirring constantly until it becomes a dark mahogany rich brown color. This will take 20 to 30 minutes and it must be watched continuously and you must continue to stir until finished or flour will burn.

Alternate method of preparing Roux: I take the flour and brown it on a high fire while stirring constantly until it is a rich brown. I make the roux by then adding the brown flour to the bacon grease and then I just add the processed vegetables. I use brown flour a lot in gravies and soups so I have a big container of brown flour always available. (My mother browns 5 lbs. of flour in advance in her oven and then keeps it in the freezer for whenever she needs it. Both methods of making a roux work well but you just have to make sure it is good and rich brown.

VEGETABLES: Process the onion, celery, bell pepper, and garlic in a food processor. Add sausage and the processed ingredients to the roux and cook for 10 to 15 minutes, stirring constantly to sauté the vegetables. Set this aside.

BOIL WATER: While preparing the roux and vegetables start the 3 quarts water to boiling in a large Dutch oven or Gumbo pot at least 6 Qt. Size. Add beef bouillon to boiling water to create a beef broth. Combine roux mixture to boiling broth and stir. Reduce heat and add bay leaves, thyme, tomatoes, tomato sauce, sugar, salt, Tony’s seasoning, and tobasco to boiling mixture. Simmer on low heat for 1 hour. At the 45 minute mark, add 2 teaspoons file to gumbo and stir.

OKRA: While the gumbo is cooking, cook the okra in a large frying pan with the 2-tablespoon of vinegar for about 15 or 20 minutes. Drain the fat off the okra and set aside.

CRABMEAT,SHRIMP,OKRA : After the gumbo has been cooking for about 1 hour, add crabmeat, shrimp, okra, and Worcestershire sauce. Cook for about 45 minutes more after adding these last ingredients. At the end add 2 more teaspoons of file.

Serve over rice.

Comments from Edgar: 
The gumbo can be frozen or refrigerated and many people like it better the next day. Bon Apetit!

  • Recipes from the KOAM Morning NewsAll RecipesMore>>

  • French Vanilla Donuts

    French Vanilla Donuts

    Wednesday, September 6 2017 1:51 PM EDT2017-09-06 17:51:05 GMT

    FRENCH VANILLA DONUTS Michael Favor, Madison, Kansas YOUTH CHAMPION and SOY AWARD Sponsored by Kansas Soybean Commission INGREDIENTS ½ cup plus 2 tablespoons unsalted butter, softened 1 cup granulated sugar 2 large eggs 1½ cups King Arthur® Unbleached All-Purpose Flour 1½ cups King Arthur® White Whole Wheat Flour 4½ teaspoons baking powder ½ teaspoon salt 1 tablespoon instant cappuccino powder, French vanilla 1 cup soymilk ¼ tea...

    More >>

    FRENCH VANILLA DONUTS Michael Favor, Madison, Kansas YOUTH CHAMPION and SOY AWARD Sponsored by Kansas Soybean Commission INGREDIENTS ½ cup plus 2 tablespoons unsalted butter, softened 1 cup granulated sugar 2 large eggs 1½ cups King Arthur® Unbleached All-Purpose Flour 1½ cups King Arthur® White Whole Wheat Flour 4½ teaspoons baking powder ½ teaspoon salt 1 tablespoon instant cappuccino powder, French vanilla 1 cup soymilk ¼ tea...

    More >>
  • Cooking w/ Chuckie: Blackberry Cobbler

    Cooking w/ Chuckie: Blackberry Cobbler

    Tuesday, August 29 2017 12:42 PM EDT2017-08-29 16:42:42 GMT
    4 cups fresh blackberries 1 3 oz box raspberry OR blackberry Jell-O 1/3 cup sugar (omit if desired) 1 18 oz box yellow OR butter cake mix 1 cup water 1-2 sticks butter, melted 1/2 cup chopped pecans (optional) Line 12 inch Dutch oven with foil or parchment paper. Lightly spray with baking spray. Spread berries in prepared Dutch oven. Mix Jell-O and sugar (if using) together; sprinkle over berries. Sprinkle cake mix over Jell-O and berries. If using nuts, add them now. Pour ...More >>
    4 cups fresh blackberries 1 3 oz box raspberry OR blackberry Jell-O 1/3 cup sugar (omit if desired) 1 18 oz box yellow OR butter cake mix 1 cup water 1-2 sticks butter, melted 1/2 cup chopped pecans (optional) Line 12 inch Dutch oven with foil or parchment paper. Lightly spray with baking spray. Spread berries in prepared Dutch oven. Mix Jell-O and sugar (if using) together; sprinkle over berries. Sprinkle cake mix over Jell-O and berries. If using nuts, add them now. Pour ...More >>
  • Cooking w/ Chuckie: Chicken Tikka Masala

    Cooking w/ Chuckie: Chicken Tikka Masala

    Tuesday, August 15 2017 6:11 PM EDT2017-08-15 22:11:33 GMT
    Ingredients · 1 cup yogurt · 1 tablespoon lemon juice · 2 teaspoons fresh ground cumin · 1 teaspoon ground cinnamon · 2 teaspoons cayenne pepper · 2 teaspoons freshly ground black pepper · 1 tablespoon minced fresh ginger · 1 teaspoon salt, or to taste · 3 boneless skinless chicken breasts, cut into bite-size pieces · 4 long skewers · 1 tablespoon butter · 1 clove garlic, minced · 1...More >>
    Ingredients · 1 cup yogurt · 1 tablespoon lemon juice · 2 teaspoons fresh ground cumin · 1 teaspoon ground cinnamon · 2 teaspoons cayenne pepper · 2 teaspoons freshly ground black pepper · 1 tablespoon minced fresh ginger · 1 teaspoon salt, or to taste · 3 boneless skinless chicken breasts, cut into bite-size pieces · 4 long skewers · 1 tablespoon butter · 1 clove garlic, minced · 1...More >>
*DISCLAIMER*: The information contained in or provided through this site section is intended for general consumer understanding and education only and is not intended to be and is not a substitute for professional advice. Use of this site section and any information contained on or provided through this site section is at your own risk and any information contained on or provided through this site section is provided on an "as is" basis without any representations or warranties.
Powered by Frankly

KOAM - Licensed to Pittsburg, Kansas
Send tips, ideas and press releases to: tips@koamtv.com
Send newsroom questions or comments to: comments@koamtv.com
Phone: (417) 624-0233 or (620) 231-0400
Web comments or questions: webmaster@koamtv.com
Newsroom Fax: (417) 624-3158

Powered by WorldNow All content © Copyright 2000 - 2017 KOAM. All Rights Reserved. For more information on this site, please read our Privacy Policy, and Terms of Service, and Ad Choices.