Powered By ZergNet
Free Ground Shipping on Three TasteBooks or More
From the Talk About Good! Junior League of Lafayette, LA cookbook. This cookbook was given to me as a wedding gift, October, 1976. Recipe submitted by Mrs. Arista Begneaud
First, make a roux with flour and oil:
A heavy pot is a must to make a pretty roux. Before you start your roux, start heating water in a kettle, the amount depending on whether you are making a gumbo or a stew. You must always add hot water to a roux. It is very important not to change the temperature of the roux by adding cold water to it. It could curdle the roux, or separate the flour and water from the the oil.
Mix the flour and oil in a heavy iron pot until it is thoroughly mixed before you turn on the fire under the pot. After it is mixed, turn the fire on medium to low, stirring constantly. Stir all over the bottom of the pot to be sure that no particles stick to the bottom. As you stir, the roux browns slowly. Don’t cook your roux fasst, because as it reaches the done point, it will be too hot and burn. When your roux is a rich dark brown, cut off your fire immediately, while continuing to stir. Add water to lower the temperature slightly so the roux will stop browning. Some people prefer to add a cup of chopped onions to lower the temperature. Either way, continue to stir until the temperature is lowered sufficiently. Then turn the fire on again under the pot and add the rest of the ingredients for your stew or gumbo slowly.
Roux recipe also from Talk About Good!, recipe submitted by Mrs. Ronald Andrus
Clean and cut chicken for frying and season with salt and pepper (red and black pepper) and shake in flour until well coated. Fry chicken in cooking oil until brown. Remove chicken. Add to roux, the onions, bell pepper, tomatoes (cu tin eighths) and okra.
Cook slowly about one hour or until the okra is not slimey. Add, slowly, about 2 quarts of water and the partially cooked chicken.
Cover and simmer about 1 1/2 to 2 hours. Before serving, add fresh onion tops and parsley finely chopped.
Serve over rice.
Gumbo may be frozen in containers large enough for one meal, but do not add the onion tops and parsley to the portion to be frozen until you thaw and heat ready to serve.
Bon Appetit! Cher, this is good!
Powered By ZergNet