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Tuesday, November 11, 2008

Easy Gumbo Recipe(s)

Yep, it's Tuesday, and that means it's time for another Gumbo recipe. And guess what? Today, it actually is gumbo!

Since my DH (Deer Hunter), aka King Rufus, loooooves to hunt, he brought home ducks the other day. Now, I likes to eat and I ain't picky about what I eats, but I draws the line at most wild game. But, being the good sport that I am, I did agree to show him how to make a gumbo, and we cooked our own versions together. His we'll call the Beast Feast. Mine's just regular ol' chicken, turkey and sausage.

I was unaware of this, but was informed there is only certain TV programming allowed when cooking. For the gumbo-making, it was a Saints football game.



Now, men, I don't mean to sound sexist or anything, but how can you watch TV with any attention when you are wielding very sharp buck knives and working with fire? These are skills I do not have.



Here, Chef Rufus is cutting up duck breasts and andouille sausage (a really yummy smoked version of sausage, full of subtle spices!). So if you're following along with these visual aids, it's time to go cut up whatever meat you plan to use and brown it in canola oil.



When your meat is browned but not cooked to the point of rubber, it's time to remove it to a bowl and brown your veggies.


My regular gumbo meats are on the left. DH's are on the right. [Notice to cooks: Most recipes are just guidelines. You are free to add, subtract, and doodle with them to your heart's and taste buds' content.] I used a frozen bag of seasoning veggies which are pre-cut, plus cut up 2 large yellow onions to add to the mix. The minced garlic (about 3 tablespoons) went in last, because if you overcook Mr. Garlic, he gets bitter.



Hang on, we're almost there! After your veggies are soft, add flour to your pot. How much? About half the amount of oil that's already in there. Some people make their roux separately, but I do mine right in with the veggies. Stir over low to medium heat until it turns the color you like, and is the consistency of paste. If it doesn't get brown enough and/or you're afraid of burning the roux, add in a bit of Kitchen Bouquet.

Fill a large pot halfway with water or a water and beef broth combo. Add in meat, roux, and veggies. Bring to a low boil, stirring constantly. Turn heat as low as possible and put the lid on, but leave it askew so that steam can escape and gumbo will thicken. All you need now is some rice. And gumbo is one of those awesome dishes that just gets better and better as it sits in the fridge. Ca c'est bon!



22 comments:

Anonymous said...

Cast iron or magnalite. Both are worth their weight in gold. Receipe looks great. Once the season is over, the cooking starts in earnest. Thanks for the push.
Oren

Janna Qualman said...

I think misterwrites would love this. Did King Rufus hunt the duck himself, or do you buy that? How does one NOT in LA go about that?

Terri Tiffany said...

And no one has heartburn in your family!!
How nice that the Mister helps to cook!

kimmirich said...

My DH would love this! I'm a deerhunter's widow starting Oct. and ending in Jan.
Thanks for sharing!

Angie Ledbetter said...

You're welcome, Oren. Now, get them pots out and get busy!

Janna, mais yeah, sha, he done kilt dat! If one is outside LA and doesn't have a hunting spouse, one can check with friends who do and beg or buy some from them. And gumbos can be made from ANY kind of meat or seafood. Dat's da beauty of it!

Terri, no heartburn here. Mister King Rufus will cook if it involves fire, sharp implements and/or the outdoors. :)

Kimmi, we're in the same club - Writer Women Yayas of the Widowhood! Too bad we don't live closer or we could get together. (PS, the season here is muuuuch longer, for it includes readying the camp and deer stands, etc.) ha

Rachel Burton said...

I gotta quit stopping by here on recipe days; they make me drool! Gumbo looks delicious. I think I might even try to the duck please.

Melissa Marsh said...

Ohhh...it looks yummy! I think I had gumbo when I was in New Orleans - I know I definitely had shrimp creole and loved it!

Barbara said...

This made me soooo hungry!!!

Travis Erwin said...

I'd eat nothing but wild game if possible.

Jane! said...

I bet that smelled a whole lot mo betta than the duck my husband cooked in the crock pot last night. Ugh!
I love the gumbo though... without duck.

Lori said...

That looks so freakin' good! If it were vegetarian, I'd be pulling up a chair. :))

WendyCinNYC said...

Hmmm, I have some duck in my fridge. Maybe I'll buy some andouille and give it a go.

Small Footprints said...

Is there a veggie version of this delectable dish? :)

Small Footprints
http://reducefootprints.blogspot.com

JyLnC said...

It looks fabulous. :>)

Alyssa Goodnight said...

I have never made gumbo--jambalaya, yes, gumbo, not yet. :) Love the 'got gumbo' decal!

Angie Ledbetter said...

Rachel, you won't be disappointed. Lemme know how it turns out if you make it.

Melissa, gumbo is sorta like creole, but without the tomato gravy base. Try it!

Barbara, I can't wait to eat it tomorrow. (I like it best after it "sits and soaks" a while.)

Travis, you'd make an excellent Cajun. That's one of the top 10 requirements. LOL

Angie Ledbetter said...

Jane, ditto for me! (You can take the "wild" out of most game by cooking it with "tame" meat. LOL. Also, adding a few green olives helps take that taste out too.)

Lori, You can make a veggie gumbo! Just add big hunks of your favorites instead of the meat and you get a rich, filling, delicious thick soup, which is all gumbo really is.

It's a great cold weather meal, Wendy. Hope you get some.

Small, see my note to Lori. :)

Angie Ledbetter said...

jylnc and alyssa, thanks. Wish I could mail y'all some!

Lori said...

Small, I'd use seitan in this. My favorite is a brand called Ray's Wheat Meat.

Angie Ledbetter said...

Great suggestion, Lori! How's about some nicely seasoned and browned tofu chunks? Or (and this makes my mouth water): big meaty portabellas? Yummers!

Candy said...

Oh I needed a good Gumbo recipe! Thanks.

Angie Ledbetter said...

Now, your blog proves you're a Mistress of the Kitchen, so I bet you already had one...although probably not as minimalistic as this one. :) Lemme know if you try it!

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