SHRIMP GUMBO
This spicy Cajun gumbo, a stew originating in Louisiana in the 18th century, gains much of its flavor from the dark roux and its characteristic thickness from file, an herb made from the ground leaves of the sassafras tree. Onions, celery and green peppers, the "holy trinity" of both Creole and Cajun cooking, add flavor and substance to the thick shrimp and sausage stew, which is served over a heaping portion of white rice.
Provided by Alton Brown
Categories main-dish
Time 3h30m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F.
- Place the vegetable oil and flour into a 5 to 6-quart cast iron Dutch oven and whisk together to combine. Place on the middle shelf of the oven, uncovered, and bake for 1 1/2 hours, whisking 2 to 3 times throughout the cooking process.
- While the roux is baking, de-head, peel and devein the shrimp. Place the shrimp in a bowl and set in the refrigerator. Place the heads and shells in a 4-quart saucepan along with the 2 quarts of water, set over high heat and bring to a boil. Decrease the heat to low and simmer for 1 hour or until the liquid has reduced to 1-quart. Remove from the heat and strain the liquid into a container, discarding the solids.
- Once the roux is done, carefully remove it from the oven and set over medium-high heat. Gently add the onions, celery, green peppers and garlic and cook, moving constantly for 7 to 8 minutes or until the onions begin to turn translucent. Add the tomatoes, salt, black pepper, thyme, cayenne pepper, and bay leaves and stir to combine. Gradually add the shrimp broth while whisking continually. Decrease the heat to low, cover and cook for 35 minutes. Turn off the heat, add the shrimp and sausage and stir to combine. Add the file powder while stirring constantly. Cover and allow to sit for 10 minutes prior to serving. Serve over rice.
ROUX-OVEN METHOD
No more standing over a hot stove stirring and stirring to make a nice dark roux! Not only is the oven method easier on YOU, but the roux is less likely to burn! Make any color roux required by your recipe, blonde to chocolate.
Provided by Susan Din @spatdi
Categories Gravies
Number Of Ingredients 2
Steps:
- PREHEAT OVEN TO 400. Use the proportion of 4 parts flour to 2 parts oil. 2c flour and 1c oil It takes roughly the same time to prepare a larger amount, so I prep a large amount and save it for another use later.
- Mix flour and oil in a round ceramic casserole dish until it is smooth, and no lumps remain. Place on the middle rack in a preheated oven. Set a timer for 30 minutes.
- When timer goes off, stir the roux carefully, making sure to scrape along the sides and the bottom entirely. Reset timer for 30 minutes.
- When timer goes off(one hour now), stir the roux carefully, making sure to scrape along the sides and the bottom entirely. Color should be golden to peanut butter color. For a darker roux, continue cooking. Reset timer for 15 minutes.
- When timer goes off, stir the roux carefully, making sure to scrape along the sides and the bottom entirely. Continue to reset timer for 5-15 minutes depending on the color you are trying to achieve. It will continue to cook for a few minutes after removing it from the heat...and it darkens more quickly near the end, so take care to not let it burn!
CAJUN BAKED ROUX
With horror many cooks read the words "first make a roux". Here is a method to take the fear of making a roux away. The recipe is taken from "Quelque Chose Piquante" a Cajun cookbook from Baton Rouge, LA first published in 1966.
Provided by Dan-Amer 1
Categories Grains
Time 2h10m
Yield 1 pint
Number Of Ingredients 2
Steps:
- Thoroughly mix together the flour and the oil in a heavy Dutch oven.
- Preheat your oven to 400 degrees F and place the Dutch oven on the center shelf of the preheated oven.
- Bake for 1 1/2 to 2 hours, or a bit longer if you will have a very dark roux, stirring the mixture about every 15 minutes.
- When it is cool, store in jars in the refrigerator for future use.
Nutrition Facts : Calories 5694.5, Fat 440.9, SaturatedFat 57.2, Sodium 10.1, Carbohydrate 385.8, Fiber 13.7, Sugar 1.4, Protein 52.2
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