• 10/12 Nat'l Gumbo Day - 5

    From Dave Drum@1:229/452 to All on Sun Oct 10 22:28:42 2021
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Cyril Neville's Chile Gumbo
    Categories: Beef, Chilies, Rice, Vegetables, Herbs
    Yield: 12 Servings

    1/2 c Toasted flour (see
    - directions)
    2 Dried Ancho chilies
    2 Dried Guajillo chilies
    1 c Dark beer
    2 tb Olive oil
    10 oz Andouille sausage
    2 ts Cumin
    1 lb Coarse ground sirloin
    2 c Diced onion
    1 c Diced bell pepper
    1 c Diced celery
    3 cl Garlic (large); minced or
    - pressed
    1/3 c Oil
    2 tb Red ground chilies
    14 1/2 oz Can of diced tomatoes
    2 c Beef broth
    2 tb Red wine vinegar
    2 tb Cajun seasoning
    Salt and pepper
    Cooked rice
    Limes
    Louisiana hot sauce to
    - serve

    Toast the flour - we do this in big batches so it is
    always on hand. (It's great for roux, gravy, etoufee, or
    whatever you might need to thicken and make delicious.)

    Heat the oven to 350ºF/175ºC. Put a couple of cups of AP
    flour in a baking dish -- I use a 9" x 13" metal cake
    pan. Stir every 20 minutes until it gets nice and toasty
    ~- about an hour to an hour and a half. Test by mixing a
    little with some oil -- it should turn a very deep
    chocolate brown. Store in in the pantry in a jar and you
    will be happy every time you pull it out!

    Remove the
    seeds and stems from the chilies and chop them up. Put
    them in a bowl and pour the beer in. Let them soak. Heat
    the olive oil in your chili pot. Cut up the andouille
    and brown it in the oil. Remove it. Toast the cumin in
    the remaining fat for a minute or so, then add in the
    chilli meat and season with a good pinch of salt and
    pepper. When it is browned, put it with the sausage. Put
    the onions in the pot and get them sweated, then add the
    celery, peppers and garlic. Cook all of that for a few
    minutes until it is just starting to soften, then add
    the vegetable oil and toasted flour. Stir that around
    for a minute or so, then add the chili powder and
    tomatoes and cook for a few more minutes. Follow your
    nose -- everything should smell rich and toasty and not
    at all raw. Add the chilies and beer, and put the meat
    and any juices back in the pot. Stir it all, then add
    the beef broth and vinegar. When that is all simmering
    away, stir in a tablespoon of the Cajun seasoning. Let
    it simmer a bit, taste, and see if you want more -- this
    is all a tasting game, as your chilies, seasoning, and
    personal preference will vary. Turn the heat to low and
    let your pot simmer for at least a half hour -- it gets
    better with time. When you are ready to serve, put rice
    in your bowl, then chili gumbo. Squeeze just a bit of
    lime and add a dash of Louisiana hot sauce -- those two
    things really give it a final fabulous kick. That's it!
    Enjoy!

    RECIPE FROM: https://food52.com

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  • From Dave Drum@1:3634/12 to All on Mon Oct 10 14:13:00 2022
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Nawlins Shrimp Gumbo w/Andouille Sausage
    Categories: Seafood, Pork, Vegetables, Herbs, Chilies
    Yield: 7 servings

    1/2 c (120 ml) peanut oil
    1/2 c + 2 tb (90 g) A-P flour
    1 Green bell pepper; chopped
    1 md Onion; chopped
    3 Celery ribs; chopped
    4 cl Garlic; minced
    1 tb Cajun seasoning
    1 qt (950 ml) shellfish or
    - chicken stock
    +=PLUS=+
    1 c (236 ml) water
    2 ts Worcestershire sauce
    12 oz (340 g) smoked andouille
    - sausage; in 1/4" rounds
    2 lb (907 g) shrimp; peeled,
    - deveined
    Salt and pepper
    5 Green onions; white & green,
    - chopped
    1 tb File powder
    Hot sauce

    MAKE THE ROUX: Heat the peanut oil in a large,
    thick-bottomed pot, such as a Dutch oven, on medium high
    heat, for a minute or two. Whisk in the flour and lower
    the heat to medium. Stir almost constantly, making sure
    to scrape the bottom of the pan as you stir.

    Let the roux cook until it is the color of peanut
    butter, then lower the heat to medium low. Keep cooking
    and stirring (careful, you want the flour to cook, not
    burn!) until the roux is the color of an old penny,
    about 20-30 minutes total time.

    Note that as the roux cooks, first it will clump up and
    thicken, but as the flour continues to brown past the
    peanut butter color stage, it will loosen up a bit.

    STIR IN THE VEGETABLES: Mix in the "holy trinity" of
    green pepper, onion and celery and increase the heat to
    medium-high. Cook, stirring often, for 5 minutes.

    Add the garlic and cook another 2 minutes. Stir in the
    Cajun seasoning.

    SLOWLY ADD STOCK, THEN SIMMER: In a separate pot, heat
    the stock and water until steamy. Slowly add the steamy
    stock and water to the bell pepper onion roux mixture,
    stirring constantly while you do so.

    Bring the gumbo to a simmer and add the Worcestershire
    sauce and salt to taste. Simmer gently for 30 minutes.

    If you find that the roux has broken a bit and oil is
    pooling on the surface of the gumbo, whisk in about
    another 1/2 to 1 cup of water. This will often "fix" it.

    STIR IN THE ANDOUILLE SAUSAGE: Cook for 5 minutes
    (andouille sausage is already cooked, so you just need
    to heat it).

    ADD THE SHRIMP AND SIMMER: Add the shrimp, and a
    tablespoon of file powder (if using), return to a
    simmer, and cook another 5 minutes, until the shrimp has
    just cooked through. Add salt and black pepper to taste.

    SERVE: Serve with white rice, garnished with green
    onions. To eat, sprinkle with filé powder and hot sauce.

    By Elise Bauer

    Makes: 6 to 8 servings

    RECIPE FROM: https://www.simplyrecipes.com

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