Wednesday, March 11, 2009

Louisiana Gumbo

As mentioned in my earlier post (mushroom soup: one of my favorite soups is my mother's Louisiana Gumbo:My love of cooking definitely stems from my mother's great skills in the kitchen. Some of my earliest memories in the kitchen are with mom. I can remember scrambling eggs, shaping meatballs, and taste-testing (the best part) from a very early age. A lot of my initial technique and skills come from things that she has taught me, and some of my best recipes are adaptations of dishes that she used to cook for the family.

She has been very gracious to share her recipe for Louisiana gumbo - it comes from a cookbook compiled at her workplace.

Here are a few of mom's notes about the recipe:

Although this may not be authentic gumbo as originated in New Orleans - it is delicious and can be frozen. The recipe was given to me by a past chef for our cafeteria. His soup was a big hit with all our employees. The only ingredient I do not use is the Cajun seasoning - since I do not have any and never remember to purchase this seasoning. This soup is very hearty and especially good with ciabatta bread, sliced thin, buttered on one side and lightly broiled. ENJOY!!!!

Louisiana Gumbo

8oz cooked rice
3oz margarine
12oz Andouille Sausage
10oz onions diced
10oz green peppers, diced
8oz celery diced
1oz garlic, minced
3oz flour
2 1/2 Quart water
3oz chicken base or 3 bouillon cubes
1 Tbs hot pepper sauce
Cayenne Pepper to taste
Cajun seasoning to taste
12oz shrimp
12oz chicken, cooked
12oz okra, drained
15oz stewed tomatoes

In large pan melt butter. Add sausage, onion, peppers, celery and garlic. Cook 10 minutes until sausage is cooked through. Blend in flour. Cook on low for three minutes stirring constantly. Add water, base and seasonings. Simmer for 20 minutes. Add shrimp, chicken, rice, and okra. Cook for another 10 minutes, taste and adjust seasonings if necessary.

I can't say it enough - the soup is delicious - so make a big batch!

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