Christian Homesteaders
Would you like to react to this message? Create an account in a few clicks or log in to continue.

Display results as :

Rechercher Advanced Search

Latest topics
» The Beast Revelation
Seafood and Fried Okra Gumbo EmptyMon Jun 11, 2018 2:24 am by michae1

» Facebook page
Seafood and Fried Okra Gumbo EmptySun Feb 11, 2018 9:19 am by dizzy

» Hilarious video A little garden fun by the cowboy poet Baxter Black
Seafood and Fried Okra Gumbo EmptyFri Jun 17, 2016 12:54 am by mountainmama

» An Insurrection Coming
Seafood and Fried Okra Gumbo EmptySat Apr 16, 2016 6:52 am by 12acrehome

» Patrice's Patch Garden Journal
Seafood and Fried Okra Gumbo EmptySat Apr 02, 2016 8:47 am by PATRICE IN IL

» lambs and ewes
Seafood and Fried Okra Gumbo EmptyWed Mar 23, 2016 11:46 pm by Farmfresh

» Irish Cuisine Class/Demonstration Recipes
Seafood and Fried Okra Gumbo EmptyMon Mar 07, 2016 6:13 am by PATRICE IN IL

» Prayer request for my dh's aunt
Seafood and Fried Okra Gumbo EmptyFri Mar 04, 2016 8:55 pm by PATRICE IN IL

» How has your day been and what's for dinner...................
Seafood and Fried Okra Gumbo EmptyMon Feb 29, 2016 5:43 am by PATRICE IN IL


Sloppy  Taco  Seasoning  

free forum

Top posting users this week

Seafood and Fried Okra Gumbo

Go down

Seafood and Fried Okra Gumbo Empty Seafood and Fried Okra Gumbo

Post by amybyrd21 on Sat Apr 09, 2011 1:14 am

Seafood and Fried Okra Gumbo

Hotel Monteleone's - New Orleans

Gumbo base:
3 1/2 quarts fish stock
2 cups dark brown roux
2 ounces chopped garlic
5 bay leaves
5 sprigs thyme
1/2 cup fillet powder (dissolved in water)

Roux preparation:
Melt 1 cup margarine in baking pan and mix with 1 cup flour, evenly.
Bake in oven at 400 degrees for 45 minutes, stirring occasionally,
until dark brown in color.

1 large onion, diced
1/2 bunch celery, diced
2 Creole tomatoes (seeded and diced)
2 green peppers, sliced
2 ounces salad oil
3/4 pound crawfish tails
1 pound medium shrimp
3/4 pound back-fin crabmeat

Fried okra:
2 cups okra, chopped
1 cup flour (seasoned with salt and pepper)
3 eggs
1 cup water
2 cups Cajun corn flour

For fried okra: Mix eggs and water in bowl. Dip okra in flour, then
eggs, then corn flour. Deep-fry at 350 degrees for 5 minutes.

In 2-gallon saucepot add fish stock with garlic, bay leaf and thyme
and bring to a boil. Add roux and allow to thicken. Reduce heat and
slow to a simmer. Add dissolved fillet powder and simmer for 1 1/2
hours, skimming frequently.

In a separate saucepot add salad oil. Saute garnish at medium heat
until tender. Add seafood. Cook another 10 minutes. Be cautious not
to overcook. Add seafood and garnish to gumbo base. Simmer another 10
minutes. Add salt, pepper and cayenne to taste. Serve in bowls with 3
or 4 pieces of fried okra on top. Serves 12.

Amy Byrd
"Farming looks mighty easy when your plow is a pencil and you're a thousand miles from the corn field." Dwight D. Eisenhower
@waylandcook on twitter

Posts : 1820
Join date : 2009-05-09
Age : 46
Location : wayland springs tn

Back to top Go down

Back to top

Permissions in this forum:
You cannot reply to topics in this forum