Sounds good! Sharing... On Wed, Nov 19, 2014 at 11:24 AM, Paul L LeBlanc via <[email protected]> wrote: > > I'm getting H U N G R Y as I write this! Also looking for a good Turkey > Rice Soup > to use up my leftover Thanksgiving bird! > Ask any ye shall receive. Gumbos "always" served over rice > . > >From Christmas 2009 Recipe exchange Thanks Cecil > > > http://archiver.rootsweb.ancestry.com/th/read/acadian/2009-12/1261923129 > > > On Sun, Dec 27, 2009 at 4:43 AM, Cecil Van Duzee <[email protected]> > wrote: > > Holiday Greetings! > > I don't have anything written. Nobody who does it well writes it down here. > I've learned from observation and trial and error. Making gumbo is an > always evolving process. > > No two gumbos are alike unless you make it from the jar and always use the > recipe on the jar! > > This is where I'm at in making my gumbo: > (I always take an extreme amount of time--- I relax and relax and relax) > > > Start by making a broth with the carcass. > Holy trinity sautéed to clear state with a tiny bit of oil. (a couple > onion, a couple celery, and a couple bell pepper) > Garlic. (either a couple pods minced or a couple heads leaving the peeled > pods intact) > Simon and Garfunkel. (parsley, sage, rosemary, and thyme --- large pinches > dried) > Tony Chachere's no-salt variety (a light sprinkle to cover the whole > mixture) > > Don't add salt at any time. You already seasoned your turkey! > > Put in your carcasse and pan roast it to develop flavor and get the bones > to start releasing their magic. > Cover with water or poultry broth or mixture.(remember use no-salt, low > salt variety) > Taste to see if you like it. If you don't like it now, you won't like it > later. Fix it. (Not the pepper heat---you fix that in the gumbo) > Bring just about to a boil, set fire to very low, and cover. > A couple hours later check to see if you're happy or you'd like to leave > it an hour or two longer. > The idea is to get the gelatin out of the bones and bring the flavor from > the inside into the pot. > > Somewhere along the line make a roux. (Make a large roux --- you can save > the extra in the fridge) > The standard roux is equal parts flour and oil but you can make it in any > combination from dry flour up to equal parts. > The dry roux is another labor of love because it takes so long. > The best roux can be felt in your arm. Stir, stir, and stir and don't > blink your eyes. > The higher the fire the faster you stir. > Remember: one black speck, start over! > > I've found that the roux I like the best for gumbo has taken on a dark > brown color and then by magic there is a reddish hue. > Immediately take it out and put into a small bowl exposed to the air. > I still remember my mom's roux after sitting out for a half-hour or so > would look pale. I had to taste it (and sometimes make a small sandwich > with it because it was so wonderful !!!) > > Sweeten three large onions: > Small chop and sauté till clear with a touch of oil. Put lid on, lower fire > till very low. After 30 minutes set aside without removing lid. > Never remove lid until time to go in gumbo. > > Purists say don't add any meat that didn't come off the carcasse, But I > enjoy fresh green-onion sausage in mine. > And maybe a little andouille. (not very much) > Some leftover boneless/skinless turkey thigh chunks goes well. > If you do use sausage, pan fry on the side to get the oils out. > > When happy is happy carefully take out the carcasse. Slow and easy so you > don't leave too may small bone fragments behind. > Add a couple of large serving spoons roux and mix in thoroughly. > Add sweetened onions. Use some of the gumbo to get the sweetness left in > the onion pot. > Add any other meats. > Simmer 1/2 hour and check for seasonings. It is at this time you adjust > the heat. > I don't ever add any pepper unless it's for my son. Then I'll add a > teaspoonful of Tabasco! > > You can simmer longer but it's done. > And it will be better tomorrow. > > > . > ------------------------------- > To check our Archive > http://archiver.rootsweb.com/th/index/acadian/ > ------------------------------- > To subscribe to the list, please send an email to > [email protected] with the word 'subscribe' without the quotes > in the subject and the body of the message. You will receive a > confirmation e-mail to try & stop "machine" enrollment spam. Give it the > "Name" you would like us to call you. > ------------------------------- > To unsubscribe from the list, please send an email to > [email protected] with the word 'unsubscribe' without the > quotes in the subject and the body of the message >