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Esther Gabriel's Gumbo Recipes
Real New Orleans comfort food Filé Gumbo 3 tbs of flour 1 large onion chopped in small pieces 2 large cloves of garlic chopped 4 tsp of butter 2 hot sausages cut into bite size pieces 10 chicken wings cut at the joints 2 lbs. Medium shrimp Several crabs 1 lb. Ham cubes 1 lb of stew beef cut up salt ground black pepper filé Have all the ingredients chopped or cut before you start cooking. Put three tablespoons of butter, the onion and garlic in an 8-quart pot. Sauté over low heat until the onions turn clear. Add 1 tablespoon of butter and 3 tablespoons of flour to make the roué. Be very attentive to this so the roué doesn’t burn. Stir repeatedly until it turns the color of peanut butter. Add the stew beef, cook until brown. Then fill the pot about 3/4 full with water (you can use some chicken broth if you like), salt and pepper to taste, and bring it to a boil. Add the chicken wings and cook about 15 to 20 minutes. Then add the sausage, turn the heat down to a simmer for about 20 to 25 minutes. Add the crab and continue simmering for 5 minutes. Add the shrimp and simmer for 3 to 4 minutes. Turn heat down to lowest possible level and add filé in increments until it tastes right to you. Start with about 1 tablespoon and add a little at a time. Be careful, filé is an unusual spice that may take some getting used to. It’s better to add a little at a time. You can always add more but you can’t take it out once it’s in. Cook on low heat for 10 to 15 minutes. Serve hot over white rice with French bread on the side. Serves 8 to 10 people. Preferably while listening to some good New Orleans music. Okra Gumbo Ingredients: 2 lbs. of fresh okra 4 medium to large tomatoes (or 12 oz. canned tomatoes) 1 1/2 pounds of shrimp 8 chicken wings 1 tsp of corn starch 1 medium onion 4 cloves garlic 2 bay leaves 1/2 of a large green pepper Salt and pepper to taste 1/4 cup of oil Preparation: Cut the okra, tomatoes, green pepper and onion into 1/2 –inch pieces. Mince the garlic. Brown the chicken wings under a broiler and put them aside. Cooking: Fry the okra in the oil until soft. Put in a four quart pot with the tomatoes, onion, garlic, bay leaves, bell pepper, cornstarch, salt and pepper. Put in enough water to almost cover the vegetables. Cook until the okra starts to loose consistency, stir often. Add the chicken and cook until nearly done. Add the shrimp and cook for five more minutes. Serve with warm white rice and French bread. click here to email me
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