Mumbo Jumbo Gumbo Recipes

Steps:

• In 4- to 6-quart Dutch oven, heat oil over medium-high heat. Gradually stir in flour with whisk; cook 5 to 7 minutes, stirring constantly, until flour is chocolate colored. (Do not burn mixture.)
• Reduce heat to medium. Stir in onion, bell pepper, celery, Creole seasoning and garlic. Cook 3 minutes, stirring constantly. Gradually stir in broth. Add chicken, sausage and black-eyed peas. Heat to boiling over medium-high heat; reduce heat to low. Simmer 20 minutes, stirring occasionally.
• Stir in shrimp; cook 5 minutes or just until shrimp are pink.

Steps:

• In a large cast iron skillet or heavy sauté pan, add the oil.
• A high flash point oil will reduce the time needed to make the roux.
• Heat the oil on high heat until the pan is smoking hot, carefully whisk in the flour and reduce the heat.
• Stir constantly to prevent scorching.
• Stir the mixture constantly for 30-45 minutes or until a dark brown color and nutty aroma develops.
• Remove from heat for a few minutes before adding the garlic to prevent burning.
• Fry garlic in this roux.
• Add onions and cook for 10 minutes.
• Add celery, bell pepper, black pepper, salt, Tabasco sauce, and Worcestershire sauce.
• Cook vegetables and then add three quarts of fish stock (recipe below).
• Allow the liquid to come to a boil and simmer while preparing the shrimp, crab and oysters/steamers.
• Using 2 cubes Knorr fish bouillon and 1 ½ tsp.
• Old Bay seasoning, precook the shrimp in a little boiling water.
• Drain, cool and peel the shrimp.
• Again, using the fish bouillon and Old Bay, bring the oysters to a boil in water until they just curl.
• Drain and cool.
• If using steamers (clams) instead of oysters, using the same procedure and seasonings, steam the clams, then shuck and clean before adding to the final boil.
• After cleaning the lump crab for any odd shell fragments, add crab the meat and cook for another ten minutes.
• Add parsley and chopped green onion and cook for another 10 minutes.
• Add the precooked shrimp, oysters/clams and cook for 5 minutes to heat through.
• At the very last add the file gumbo, blend well and remove from the heat and allow it to thicken.
• Allow the gumbo to set and when reheating, simmer gently and serve with cooked rice if desired.
• Fish Stock- Cooking down about 2 pounds of fish scraps or a mess of shellfish scraps can make the fish stock.
• In a small stockpot, add just enough water to cover.
• Add salt to taste and simmer for 20-30 minutes.
• Strain the stock before using.