Aquasport Reunion Gumbo

[gran398]

Been a while since we've posted new recipes, but have been thinking about the hungry crowd at the reunion. And although a bunch of us who would enjoy being there can't, here are some thoughts for an easy and good gumbo.

Gonna triple-up the recipe, to feed a crowd:

Coleman stove
BIG pot with lid
10 cups good water
2 packs Zatarain's Gumbo mix
Frozen Okra, 16 oz. package
2 Vidalia Onions
2 Red Peppers
One head Celery
Andouille Sausage
Olive oil/peanut oil/ whole butter
Sea salt
Meat (cooked chicken, cooked squirrel, raw shrimp, raw oysters, raw scallops, raw bugs, raw fish chunks, etc)

Toasted French bread


Begin by slicing up the onion/pepper/celery, and saute' all over medium heat in the big pot, half oil, half butter.  Saute 5 to 10 min., add the thinly-sliced andouille, cook 5 min more.

Add the water, Zat gumbo mix, Bring to hard boil. Lower heat after 3-5 min. Add frozen okra. Stew on medium-low for 10 minutes.

Pre-cooked chicken chunks, etc, go ahead and add. Simmer 10 minutes. Big scallops would be next, then fish chunks, then shrimp/bugs/oysters last.

Simmer 5 to 10 minutes more, serve.

The experts on Food Network advise on finishing a gumbo not to stir, just lift lightly before serving, keeping intact.

The Zat gumbo mix is very heavy on the peppers. That's why no peppers added.... :bom:

But is light on the salt....add salt to taste. If you wanna get fancy, add Gumbo File' to each bowl to thicken. Adds an awesome kick of sassafras, too.

Serve with the toasted french bread.

This is an easy, accurate gumbo, without the extra hour of roux prep...And perfect as an Aquasport Reunion camp-out appetizer. Quick, easy and good, 45 min max,  start to finish.

You guys have a whale of a time.....

 

[RickK]

Sounds easy - hmmmm

[John Jones]

You are killing me Scott.  Good gumbo is on my top five list and Zatarain's is the only mix we have found that we like.  The issue is I cannot find Zatarain's Gumbo Mix around here.  A dozen different varieties of Zatarain's stuff but not gumbo.  I even emailed the company and they said the only chain around here that orders it is Publix Supermarkets.  Guess what, the Publix stores in my area do not have it.  I ordered a case from Zatarain's once but it is almost double store price when I do manage to find it.  I have resigned myself to buying a bunch of it when I go to Alabama to visit relatives or have my mom or daughter mail me a few boxes.

It makes a great tasting quick and easy dinner with just boneless skinless chicken added and nothing else.  (Andouille = heart attack  ;) )

[GoneFission]

I learned this from a cook in a restaurant where they cooked roux-based meals to order, and I could not figure out how they made a dark brown roux so quickly.  So if you want to make a decent roux, but don't want to take the time or include the fat, here's one (easier) way:

Take white flour and spread it thinly on a cookie sheet.  Put it in the oven at 400 degrees and let it brown until it gets as brown as you want the roux.  Mix the browned flour with some oil in a saucepan, stir and heat and you've got roux!  If you want to go no-fat, you can mix the roux with water in a saucepan, heat & stir, and get similar results.  

Give it a try and see ya on the water!!

[John Jones]

Been a while since we've posted new recipes, but have been thinking about the hungry crowd at the reunion. And although a bunch of us who would enjoy being there can't, here are some thoughts for an easy and good gumbo.

This stuff in in the pot simmering.  I'll deliver it early afternoon.  ;)

[RickK]

Man was that ever good - thanks Gran    

[GoneFission]

OK, now it's getting painful!  Not only do I miss the reunion with the boats and  boaters, but now I also miss killer gumbo!   :evil:  

Y'all are "bam!" kicking up a notch...   We're gonna hafta do something in the Carolinas!

[gran398]

Awesome!!

JJ, I'm happy that you made it home safe and sound, and the boys enjoyed your terrific gumbo! Sure wish GF and I couldv'e made it down.....I had a bride to give away on Saturday!! I was one proud FOB (father of the bride)!

I'm glad you guys had a large time. And GF, you're right, and when you want to make it happen, we'll do it.

Guys, have been quiet about the 22-2 that I have in my posession, that has not been titled. It is under litigation, and so the silence. Will let you know how it turns out on the other forum, when appropriate.

No biggee, its only money, but the whippin' hurts.

JJ, the gumbo looked great, I know they enjoyed it! Good deal.

Best,
Scott

[John Jones]

Congrats on the wedding.  It hurts and it makes you proud.   I'm glad there are no pictures of me during my daughters ceremony ;)