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Excerpt
Sample Recipe
My Family’s Gumbo
Kim Robinson
3 lbs. snow crab, cleaned and washed
15 chicken wings, washed and cleaned
1 lb. chicken gizzards, chopped fine
4 lbs. diced smoked sausage (Hillshire Farms).
Fry lightly to remove some fat
3 lbs large shrimp, peeled and deveined
4 packs dried shrimp
2 lbs. baby shrimp
4 stalks of cleaned and diced celery
3 diced onions
3 packs of onion soup mix
2 cans of okra; preferably “Trappeys” brand. Drain off liquid and fry in ¼ cup of oil. This removes the slime
Gumbo file (ground sassafras leaves)
Lawry’s seasoning salt
Black pepper
Celery salt
Prepared rice
Roux:
1 cup of vegetable oil
1 cup of flour
If you prefer a thicker soup, add more flour. Heat the oil over medium heat. Sprinkle flour over grease while constantly stirring, so as not to scorch, based on your preference. I prefer a nut brown or caramel color. Some people like a darker roux. You can always taste as you go along. Set aside.
Gumbo
Use a large stockpot. Fill half way with water and set on high to boil. You can divide ingredients into 2 or 3 smaller pots. I prefer this method, because it takes awhile to get the water to boil. It will also decrease the chance of your Gumbo sticking to the bottom. There is nothing worse than a burnt pot of Gumbo. “Chile just thinking about it makes me want to cry.” Gumbo is something that every time it’s made it just gets better as you add or take away ingredients to tailor to your taste, much like a fine suit of clothes. Other variations have bell pepper, tomato puree, oysters, crawfish, rabbit, turkey or chicken, parsley, green onion and garlic. I could fill this book up with various ways to prepare this dish. Do not be afraid to experiment.
Add gizzards, onion, celery, onion soup mix, dried shrimp and sausage. When it reaches a rapid boil, reduce flame to low and cook for an additional 20 minutes. Add Roux and stir. Add chicken, crab legs, okra, black pepper, seasoning and celery salt. Be very careful with celery salt, it can overpower the other flavors. Add 1 teaspoon to entire pot. You can always go back and add more. Boil for 35 to 40 minutes. Add shrimp and boil 5 minutes more. Remove from heat add 1 teaspoon of gumbo file to each pot. Serve in a bowl over rice. Sprinkle file to taste. Do not be afraid to get your fingers dirty. Also, do not forget to suck the gravy out of the crab legs before you open them up.
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