Shared by lorianangelique
Once Again Have To Give Credit To My Precious Grand Mother Mrs Lola Lee Walker Mercier' And My Dear Mother Mrs Dorothy Jean' Burchell Mercier' For All The Patience They Took With Me As Letting Me Stand On A Bucket Beside Them As So I Could Help And Watch As They Taught Me, Such Special Moments And Memories. They Were My Inspiration~ So As I Grew I Desired To Make My Own Way Of My Gumbo' So Here It Is
Rating
5 1
Difficult
Health Conscious
Preparation Time 180 minutes
Allergens Fish, Gluten, Shellfish
Cuisine Cajun

Lady De L'orians Gumbo

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Description

Once Again Have To Give Credit To My Precious Grand Mother Mrs Lola Lee Walker Mercier' And My Dear Mother Mrs Dorothy Jean' Burchell Mercier' For All The Patience They Took With Me As Letting Me Stand On A Bucket Beside Them As So I Could Help And Watch As They Taught Me, Such Special Moments And Memories. They Were My Inspiration~ So As I Grew I Desired To Make My Own Way Of My Gumbo' So Here It Is

Ingredients

  • 4 - Lbs okra -- fresh or frozen
  • 6 - Cups onions - medium diced
  • 2 - Cups rendered ham fat o' oil
  • 1 - Cup bell pepper -- medium diced
  • 1 - Cup celery -- medium diced
  • 1 - Tbsp tomato puree
  • 2 - Tsp salt
  • 1 Tsp Cinnamon
  • 1/4 - Tsp thyme
  • 1 - Pinch cayenne
  • 1/4 - Tsp white pepper
  • 1/4 - Tsp black pepper
  • 1/4 - Cup garlic -- minced
  • 1 - Ea bay leaf
  • 4 - qts crab stock
  • 1/2 - Cup brown roux
  • 2 - Cups oyster and oyster water
  • 2 - Lbs shrimp, peeled and deveined
  • 2 - Cups lump crabmeat
  • 2 - Cups claw crabmeat
  • 1 - Cup green onion chopped
  • ****************************************************************************************************************
  • Crab Stock
  • 10# - Gumbo Crabs
  • 1/2 - Cup of Ham or Bacon fat (or oil)
  • 1 - Cup of Brandy
  • 7 - Qts of Water
  • 2 - Cups Onions (quartered)
  • 1 - Cup Celery (quartered)
  • 2 - Whole Garlic cut in 1/2
  • 6 - Ea. Mushrooms
  • 25 - Ea. Whole black pepper corns
  • 1 tsp - whole thyme
  • 2 Ea. - Bay Leaves
  • 10 - Parsley Starks
  • In a large stockpot heat fat and saute crabs, flame with brandy. Add water and bring to boil reduce to a simmer and skim. Add water bring to boil reduce to a simmer and skim. Add wine, onions, celery, garlic, mushrooms, thyme, peppercorns, bay leaves, and parsley. Let simmer about 1 1/2 to 2 hours. Strain through fine strainer or cheesecloth.
  • ***************************************************************************************************************
  • Roux
  • 2 - Cups all purpose flour
  • 2 - Cups rendered ham fat, bacon fat or oil of you choice
  • In a skillet heat fat add four and whisk. It's important not to let roux stick. Whisk through out roux making process. Roux should be the thickness of wet sand, it's alright to add a little more flour or fat if consistency is not right in the beginning of process. Whisk until color of roux is slightly less than the color of a brown paper bad.
  • ***************************************************************************************************************

Instructions

In large roasting pan, mix together okra, 2 cups onion and 1/2 cup rendered ham fat. Place in 350 degree oven until the slime is cooked out of the okra, approximately 1 hour. Stir frequently to keep okra from sticking and burning. When slime is cooked out remove okra from oven and set aside.

In a large stock pot heat 1/2 cup ham fat on high heat and saute' 2 cups onion, 2 cups bell pepper and 1 cup celery until caramelized, approximately 5 minutes. Add tomato puree simmer for about 5 minutes. Add salt, thyme, cayenne, white and black pepper and garlic. Cook until you smell the garlic, approximately 1 minute. Add cooked okra, add hot crab stock, bring to boil and reduce to a simmer, let simmer for about hour to an hour and a half. Whisk in cold roux and bring back to a simmer let simmer for a few minutes, add Oysters and shrimp cook until shrimp are tender add crab meat bring back to a simmer, remove and cool.

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Gumbo

Place cooked okra in pot with crab stock, salt, pepper, bay leaves, and thyme. Bring to a boil, reduce flame, and simmer for about 20 minutes. Add roux, bring back to a simmer and cook for 10 more minutes. Add shrimp, oysters and crabmeat. Simmer until shrimp and oysters are cooked. Adjust consistency by adding more stock if too thick, or more roux if too thin, adjusting salt and pepper to taste.

You All Will Not Be Disappointed~O

I Hope This Brings Your Family As Much Happiness And Warmth And L'ove Around Your Table has It Has Ours'

Bon Appétit !

Comments

Who wants to make this 2

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