Ahhhhh....gumbo. The word itself conjures up warmth and contentment sitting before a steamy bowl of this deliciously rich Creole dish. This dandy little book is entirely dedicated to the process of preparing great gumbo. In addition to the wonderful collection of 27 different gumbo recipes, this book provides guidance in preparing all the characteristic elements—roux, rice, seasoning, preparation—that make up this unique Cajun dish. Novices will love the Step-By-Step to Great Gumbo chapter that ensures success right from the start. For anybody who thinks they can't make gumbo, this is all that's required to remedy that situation forevermore. A truly delightful gift in a little package for a little price.
- by Gwen McKee
- Hardcover
- 64 pages
- 4.5 x 8 inches
- Photographs
- ISBN-10: 0-937552-17-8
- ISBN-13: 978-0-937552-17-9
- Language: English
- Publisher: Quail Ridge Press (©1986)
Moulin-Rouge Gumbo
If you can open a can...
1/2 stick butter or margarine
2 tablespoons flour
1 (1-pound) can okra
1 (11-ounce) can chicken broth
1 (12-ounce) can tomato juice
2 juice cans of water
1 (5-ounce) can boned chicken
1/2 teaspoon K's Cajun Seasoning (or similar)
3 tablespoons dried chopped onions
1/2 teaspoon garlic (granulated, powdered, or fresh minced)
3 (6-ounce) cans seafood (shrimp, clams, crab meat, any combination)
1 teaspoon filé
In Dutch oven, brown butter and flour lightly on medium heat. Stir in remaining ingredients except seafood and filé. Bring to a boil, lower heat and simmer 20-30 minutes. Add seafood with all juices and filé; stir and simmer another 10 minutes. Remove from heat, cover and let sit another 30 minutes. Serve over rice (boil-in-bag is easiest) in bowls. Serves 4-6.
NOTE: Serve with a canned drink. (Just kidding!)
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