Jaffes Utah Whats in the House Fall Gumbo Recipe. A lot of people ask me how to make gumbo, but the truth is it can vary every time- I think that is what gumbo means. Here is how I made this batch (which will never be able to be repeated)-. First 1/2 cup olive oil and 1/2 cup whole wheat flour stirred constantly on medium heat for 10 minutes to make the rue in large lobster pot. Add 4 chopped 4 (farmers market- (FM)) onions, followed by 2 cups chicken broth, chopped 6 peppers (multiple FM types), followed by chopped celery (big clump) and squeezed head of garlic. In separate pot boil frozen turkey and frozen chicken remnants from prior feats until broth made and edible meats are soft and able to be added to lobster pot. (I removed the bones for easier eating). Bring pot to almost boil before adding each ingredient. Add 1 lb. new orleans andouille sausage (Richards brand chopped into small rings when still frozen). 5 giant chopped FM carrots. Add 8 chopped FM Macintosh apples. Add 6 chopped tomatoes from sisters yard. Add 1 lb. boneless skinless organic chicken thighs. Add large shakes (about a teaspoon) salt, Rexs Crab Boil, Tony Chacheres Creole Seasoning and black pepper. Add 2 lb. small cubed Alaskan Raindeer sausage. Add 2 lb. chopped okra. Add 2 lb. shrimp (frozen only in Utah- tail on tastes better but harder to eat) and 2 lb. langostino (mini lobster tails). Bring to boil on low heat then turn off. Let cool overnight outside or in garage (if cold enough)- skim fat off top if there is any. Slowly heat tomorrow and decide if it is good. Serve on wild rice mix or brown rice. Adjust seasoning. Hot sauce of the side. Eat. Eat again and again. Freeze leftovers.
Posted on: Wed, 16 Oct 2013 03:47:21 +0000
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