New Orleans Gumbo

There are as many different recipes for Gumbo as there are individuals who make it. This is the recipe I used that turned out terrific. Next time I make it I will use a larger pot and put in even more of the onions and green pepper. I did not add Tabasco because I thought it tasted fine. 1/2 Tablespoon of cayenne gave it just enough heat to enjoy, and didn't make it too spicy for anyone. My Mama from New Orleans attended and she was the only one who thought it was a bit hot. Go figure! The cuisine she was raised on in New Orleans had very little heat. I would love to hear from any other New Orleans or nearby residents. Let me know what you think about this recipe and share your own! How much heat do you cook with?



New Orleans Style Gumbo

1 C Vegetable oil
1 ½ C flour
3 t chopped garlic
2 medium onions, finely sliced
2 green bell peppers, finely diced
1 C celery, finely diced
1 T fresh mediterranean oregano
1/2 tablespoon dried thyme or 3+ Tablespoon fresh thyme
1/2 tablespoon cayenne pepper
10 C Chicken or turkey Broth
1 C water
¼ C asian fish sauce
1 bunch green onions, chopped
1 bunch parsley, chopped
1 lb Chicken or Turkey Breasts
1 lb shrimp, peeled and deveined
40 slices of Andouille Sausage or Pepperoni
salt and pepper
Tabasco sauce, to taste
2 Cups white rice

Directions
In a large, heavy-bottomed pan, over medium heat, toast flour until off white.
As roux turns from sand color to light brown to caramel color, turn down heat.
Continue cooking and whisking constantly until roux is a dark brown colour.
Increase heat to medium and add garlic, yellow onions, celery and bell peppers to roux.
Stir together well and cook 10 minutes.
Add fish sauce, chicken broth, water, green onions, raw chicken, spices and parsley, stirring until combined; bring to a gentle boil;
Reduce heat to low, and simmer for about 45 minutes.
Take cooked poultry out and dice into ½ inch pieces.
Return poultry to pot.
10 minutes before you want to serve add the salt, pepper and Tabasco Sauce to taste.
At that time add the raw shrimp.
Cook until the shrimp are done, no more that 10 minutes and remove from heat.
Serve in large bowls over ½ - 1 Cup of white rice.
Sprinkle Gumbo File on top of individual bowl.

Mint Julep

MINT JULEP

3/4 c. sugar
Juice of 3 lemons, strained or 9 Tablespoons lemon juice
1 c. water
4 sprigs of mint, bruised
1 pt. ginger ale

Boil sugar and water 10 minutes, cool. Add lemon juice, mint leaves and ginger ale. Fill glasses half full with crushed ice and julep. Garnish with a sprig of mint.


Mint Juleps usually have bourbon whiskey in them, but this way all can enjoy!

Soup Swap 2012

At 6:00 the guests arrived laden with quarts of soup. All talk with introductions and "how do I know you?" or "how do you know Cheryl?". After gabbing about life we began with Mint Juleps. One guest brought homemade french bread, so we were drooling over that. The Gumbo smelled amazing! I was so looking forward to enjoying this meal after its aroma filled my house all day.Soon we were serving up; spoon of white rice in the bowl and cover it with Gumbo. Shortly after I was hearing the comments. They loved it! Although I have a New Orleans heritage with my Mom growing up there, I hadn't made Gumbo in over 15 years. I soon found out what a mistake that was! The flavors had melded together to create an indescribable burst of flavor in my mouth that I call "A circus in my mouth." The french bread was baked to perfection!

After the meal we did our soup talk, then swap.....then more talk....and more talk.....

Soup Swap Tonight!

I'm looking forward to getting together for eating and swapping soup tonight! One friend made homemade french bread for our meal.I'm so looking forward to homemade bread, as I'm not much of a baker. Tonight I will be serving New Orleans Style Gumbo.

Here's comment about Gumbo:
Gumbo isn't about recipes. Gumbo is cooked with instinct and heart. Gumbo is a dish you are taught, not something you can make by reading a recipe. My gumbo won't taste like yours and yours won't taste like mine, altough mine tastes pretty similar to my Mom's, but that is probably because she taught me how to make it. If you have the ability to cook with pinches, dabs and shakes, if you can season, then taste, then season a little more until it tastes right to you, then you can make gumbo using this "recipe".

I will be posting the recipe later.

4th Annual Spokane Soup Swap in 7 days!

Soup Swap Guidelines
1. Make one or two soups that will freeze well and place into one quart containers. 6 quarts is suggested, but any less will do. Freeze the filled quarts.

2. Make a copy of the recipe to bring. If you are able, think about those in our community who are hungry and gather a can or more of soup to donate to
2nd Harvest Food Bank of the Inland Northwest.

3. Show up at 6:00 with your 6 quarts of frozen soups in a box or bag to carry them in, your recipe, and your hunger. If there are any instructions other than warm and serve, please accompany each quart of soup with those instructions.

4. 6:00- 7:00 visit with friends and meet new friends.
Eat: Soup and accompaniments will be served by hostess for your evening meal.


5. 7:00 Soup Swap: take a number, you could be first to choose, or you could be last! You take home the number of quarts you brought.

6. 8:00 Take your soup home and put in your freezer!