Friday, September 26, 2014

shrimp gumbo

Yesterday, on Facebook, a friend send me a link on a group of people who live in the Ozark and whose descendants where French and talked Paw Paw French. the very sad thing was that this version of French was disappearing from the isolated old mine region. a thousand people used to speak Pawpaw French . One of the reason why they lost their language was because they were punish as children when they speak it in school . how sad. well  all this made me think of  my French heritage  through New Orleans and since I had a few shrimp in my freezer I decided to cook a shrimp Gumbo.
Now I had a few nasty gumbos before, just stew vegetables throw together without must taste to it.
well this is not it. this is the real delicious thing. It is all in the roux. what is a roux? it is simply butter or oil and  flour you cook together, just the same basic mix for white sauce and bĂ©chamel. but for a gumbo you cook the roux to a blonde or dark point and that is what is going to give your Gumbo a most delicious nutty taste.

here is a gumbo that is so delicious you will cook it over and over again and every body will love you for it

That recipe is for 2 persons only but very easily to increase for a big group..

Ingredients

For the roux

1/2 cup butter
1/2 cup flour


1/2 cup onion
1/2 cup celery
1 cup tomatoes
1/2 green pepper
1 branch of thyme
1 bay leave
cayenne pepper ( as much as you want)
1 tbs file powder
1 tbs file powder.

1 lb of shrimp


instructions

The roux is really important in this recipe
In a sauce pan melt the butter
when the butter is melted
add the flour.
we are making a blond roux or dark roux .
we  cook the roux on medium heat till it get a very nice light brown color
this is very important the mix of flour and butter get a very nice nutty taste that give the combo a delicious taste.
it takes about 45 minutes or more to make the roux.
Cook and mix ounce and a while. and make sure you do not burn your roux.
while your roux is cooking clean and prepare your vegetables.


when the roux is ready add it to a hot pan
sautĂ© the pepper, the tomatoes, and the celery with the roux for about 10 minutes.






 Add  the chicken stock ,the shrimp, the tomatoes, the bay leave, the Cayenne and the file 
cook for another 15 minutes till the shrimp are cooked.




the shrimp gumbo is very good served on rice.
That pic is horrible I will replace it next time I make this dish

A table, miam miam, bon appetite


Note

The" file" can be added to the gumbo or serve on the side.
"File " is mainly dried ground Sassafras . it could be omitted but it really give the Gumbo its distinct taste.
"File" can be found in the spice isle in almost every market.


"File" is mainly dried Sassafras and it give the gumbo its distinct taste.