13 New Orleans Recipes for Mardi Gras Parties: Jambalaya, Crawfish Pie, Gumbo

The Times-Picayune ^ | February 07, 2018 | Ann Maloney

[Chode]

what... no hot boudin???

[abb]

About 10 miles east of Lake Charles, in Iowa, LA. Simply the best there is.

http://rabideauxs.com/

[thinden]

Thanx for posting

[Chode]

i do miss it, like the red beans and rice at Buster Holmes

[abb]

I did this red beans and rice recipe several years ago. Turned out well, I thought.

http://www.gumbopages.com/food/red-beans.html

[Chode]

thx, filed for future enjoyment

[leaning conservative]

Bkmk

[silentreignofheroes]

Thanks

[Jamestown1630]

Someone had me help to make it one night, and insisted that I stand there stirring for a very, very long time.

I don’t know a lot about Cajun cooking, but apparently it takes a long time to develop that dark ‘copper penny’ color and attendant flavor.

https://www.thekitchn.com/tip-how-to-make-a-brown-roux-73211

[rawcatslyentist]

That's why I use Tony's!

Stirs right in unlike the oil based roux mixes.

[OneRiotRanger]

Chefs and schools in New Orleans lately have been pushing the idea of making roux by adding flour to hot oil.

I have done this many times and it does make a nice roux very quickly. I like a very dark roux for my seafood gumbo and it is still very quick compared to traditional methods. Roux is just oil and flour so there is no difference in taste. Sounded scary to me at first but is not bad at all.

Unfortunately, I don’t have access to my notes to tell the details of how I do it but I’m sure you could search for directions.

[octex]

Saving for later read. ...Bedtime for me now.

[wardaddy]

For gumbo

Cast iron skillet stir the oil and flour adjusting mix till it’s as dark as possible before scorched

Tootsie roll brown

That pic nick posted at start of thread is close....I prefer mine a hair darker

I really never out and out boast

But I am a gumbo making expert of 9.8 out of 10

I’m 60 and been making it since I was mid teens in central Mississippi

I prefer shrimp and andouille gumbo... okra or filè or both

The roux is everything

In a pinch I’ll use savioe jar roux as an add in to my roux to adjust...it’ll do if I’m in a hurry

I also do etoufèe and jambalaya and shrimp creole and red beans and rice decent

I grew up on it...only 2 hours north of the coast and a lake house deer camp in southeast Louisiana it’s just what we ate prolly one fourth of meals

We also had fried chicken and salted ham and fried oysters and other southern stuff but I picked up on creole food young

[Gene Eric]

Any recipe recommendations for your FRiends in the Northeast?

[abb]

A no-no concerning roux. If you scorch or burn the roux, discard and start over. Don’t try to use it, as it will impart a very noticeable burnt taste to whatever dish you’re making.

Since roux is basically oil and flour, it’s no big waste if you have to do it again.

[SaraJohnson]

Gumbo is easy to make. Try it.

[Jamestown1630]

I’m going to have to bone up on this. My only experience is making a Jambalaya from one of those ‘meal kit’ companies that deliver all the ingredients, with instructions, to you.

I’m sure it wasn’t authentic, but it actually turned out very well - one of the two or three things I’ve ever done in the crock pot that I was happy with.

I’d like to find a good recipe for Shrimp Creole - that’s one of the things that my Dad’s social club did for their ladies/family night parties, and it was excellent.

[wardaddy]

My wife packed up my Baton Rouge junior league 1950s cookbook which was my base and I was going to post image that to start plus great uncle daves recipe was also in there

So this is pure memory for a 2-4 gallon pot full....you can always add more water and don't forget it's better tomorrow and will freeze for six months

Roux...the graavy base is everything......

I cook in a 100 year old cast iron Dutch oven pot but any all clad heavy steel pot will work but cast iron for the roux is de riguer

Heat up flour and oil or oil and butter in 2-1 flour to oil at fairly warm to hot heat till it starts mixing well stirring pretty much constantly with a wooden spoon...you keep adding both to get final consistency....it'll be like melted brown to almost Nutella meets dark ox blood and singing on edges while you stir in little burnt beads which absorb in the roux....you'll see what I mean...this is the beauty of seasoned cast iron...the burnt peeling as you stir keeps getting re absorbed into the mix while making roux and gives it the best nutty long lasting nature of the aroma .....and you'll need the pot bottom covered to about 1/8 to 1/4 inch in very smooth not grainy very hot silky roux

Even though I cook creole I lean Cajun in very dark roux..it's the type I prefer but it takes a long time....45-60 minutes of steady work over a hot stove stirring....do not over oil it'll be greasy roux...some fancy chefs only use butter but for light roux like etoufèe

I use crisco....palm is a great oil for a roux but this is the South not Brasil...and no cottonseed or peanut oil.....we ain't frying catfish

I don't mean to go on about roux....you just have to practice....and no question savoie bottled roux you can order online will work plus it'll give you a hint what you're shooting for if you live up north

https://shop.savoiesfoods.com/savoie-sr-old-fashioned-roux-dark-152#.WoKGriBMGf0

I recommend it for beginners and you can learn to make your own from. It..is 90% like grandmas

Now into the sizzling roux you throw .

Chopped onion....two cups minimum
Chopped celery.....ditto
Chopped bell pepper.....same

2-4 Can of chopped or crushed tomatoes....it doesn't have to be fancy like a pomodoro sauce.....Red Gold from piggly wiggly is fine....no hipster tomato fetish please

Two pounds peeled big shrimp.....no smaller than 25 count.....they will disappear..lol

A pack of nice Louisiana made andouille....no Italian sausage,.....which I love but the fennel will kill it

Kielbasa wil work....no brats either or chorizos

Chop the sausage in eighth inch slices......beam wise

Bottled oysters ....this might be tricky..your fish guy can get them....from the gulf...do not buy hipster three dollar apiece oysters...it's a waste

Fresh crab meat

Okra...two frozen packs.....maybe four

Garlic chopped and powder for later

Salt and pepper....

Bay leaves....not the super minty ones...just regular California style

Have all this ready more or less before roux marathon

When roux is done to satisfaction...dark dark for my taste......throw the vegetable stuff in on top and mix it all up on medium heat so you don't scorch

Once everything is roux coated add water or a nice fish stock or even a chicken consommé if you like.....but not me....this ain't bouillabaisse

I sometimes add two cups of the water the shrimp boiled in which has plenty old bay or zatarains shrimp boil powder in it or I throw raw shrimp in the gumbo if in a hurry but they lose consistency quick

Add enough water inc shrimp water to cover veggies well.....

And to cover the meats to come soon

Bring to boil stirring a good bit....do not cover

Add garlic to taste...don't over garlic....maybe a teaspoon....you can add garlic powder later to taste when simmering

Throw in bay leaf and sliced andouille

Simmer at least an hour of two till okra is barely visible....the okra is the thickener ...if you use a quick light roux it'll be thick too but tasteless.....roux negra is delicate and opaque but rich rich in taste.....that nutty taste of graavy that makes gumbo....I keep ground sassafras on the table too when served for those who like that....filè

When it's all simmering and taste like you want...pour some on French poboy bread... leidenheimers or binders if you're so lucky or Cuban locals in a pinch...French baguettes are too thick and dense and sour doughish

If it tastes like it oughta to you then add shrimp and cook another 15 minutes

Or if you thrown in raw shrimp then cook a bit longer but remember shrimp will disappear in a slow cooked roux

Add oysters for last 5 minutes.....they are optional btw....I like them

Fancy crab meat I usually sauté separate and add to gumbo in a big lump when served otherwise the crab is assimilated by the gumbo borg

Serve over a spoon or more of jasmine or basmati rice....nice non gummy rice

Or just eat with a bunch of French bread....you can garlic butter the French bread if you want it's preference....I go plain or that it depends

Salt and pepper is to taste.....I like both and add a lot of good quality pepper but minimum salt and let my friends ad more salt at table cause everyone doesn't season as much as I do....I made this to share...if not it's salty and hot

Speaking of which....you do need some cayenne....not like Thai but some heat

You can also use duck meat or chicken parts or venison which works great in a non seafood gumbo...turkey too

It's the roux which also figures albeit lighter in red beans and rice and shrimp creole or crawfish etoufèe

That's totally on the cum from memory....hope it helps

If it's too hot or salty add sugar....no kidding ....tablespoons to start

My biggest advice is dark roux and add seafood late...especially crab or fish....fish works too but has to be at the end ....and don't over garlic or use bay leaf too strong

I'm open to suggestions btw.....you can always learn

ANYONE SAYS LIGHT ROUX IS GOOD ENOUGH FOR SEAFOOD GUMBO IS COUCH LOCKED

[piasa]

You can make it too, it’s just toasted seasoned four... a cheat I learned in Southern Living.

Toast the flour on a cookie sheet while watching like a hawk until it turns your preferred color and develops a nutty scent and flavor. Then you can store it for a few weeks in the freezer. Then when you need it, add it to a little melted butter and cook it for ten minutes, then go on with the recipe as if you’ve stood there forever trying to cook it to that color on top of the stove.

[Gene Eric]

Excellent. Thank you!

>> but remember shrimp will disappear in a slow cooked roux

Good to know.