Josh's Killer Gumbo - Recipe


JOSH'S KILLER GUMBO
1/4 c. salad oil 1/4 c. flour 2 tbsp. salad oil 2 stalks celery, diced 1 sm. onion, diced 4 cloves garlic, minced 1 seeded bell pepper, diced 1 c. long grain white rice 4 cans stewed tomatoes with liquid 2 cans okra, drained 3 c. water 1/2 lb. peeled, deveined shrimp 2 chicken breasts, skinned, boned, and diced 2 cans crab 1 lg. lobster tail, diced 2 trimmed and boned lamb chops, diced 1/2 lb. catfish meat, diced Louisiana sauce to taste Salt and cayenne pepper to taste 2 tbsp. file powder Cook the 1/4 cup oil and the flour together until it turns a caramel color. This is called the roux, and it thickens the soup. Set it aside. Saute the celery, onion, garlic, and bell pepper in the 2 tablespoon oil until the onion is clear. Put it, the roux, and the rest of the ingredients into a large stew pot, cover it, and cook over medium heat until the rice, fish, and chicken, and lamb are all done, then serve. You can add or omit fish, chicken, etc., as desired, as long as there is at least one meat. You can also omit the rice and serve the gumbo over cooked rice.

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Josh's Killer Gumbo

· Jan 2 · #189410

Tim Falconer (United States) says:

Great stuff! Recipe calls for no salt. I used pork rib scraps that I had done up with brine and rub, and they contributed plenty of salt to the pot. Lamb was raw, I used half a shoulder, cubed, and browned it with the onions, celery and bell peppers, and added stewed tomatoes with some lemon juice to tenderize the lamb. Then added the pork, pre-cooked chicken breast, and finally about 1 ton of shrimp. Brought temperature up to food-safe (above 160°F) and dumped the garlic in at last, so as to retain the garlic flavor. Quite delicious with some fee-lay sprinkled on top and mixed!

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