Fall Comfort Food
9/17/2013 9:44:21 AM
As the weather cools, what is you favorite comfort food? Mine are soups and stews, especially chili and gumbo. A good crusty loaf of bread with the gumbo and cornbread with the chili seem to warm me up when I'm chilled to the bone. Here is my gumbo recipe.
Serves 10 to 15
6 Tablespoons Oil
2 pounds Okra, Thinly Sliced (frozen works fine)
1 Tablespoon Flour
2 Cups finely chopped Onion
1/2 Cup finely chopped Celery
2/3 Cup finely chopped Green pepper
1 Cup finely chopped Green Onion
2 Cloves pressed Garlic
1 6 oz Can Tomato Paste
3 large Bay Leaves
1/4 Teaspoon Thyme
1 Tablespoon Salt
1 Teaspoon Tabasco
1/4 Teaspoon Cayenne pepper
1/2 Teaspoon Black Pepper
1 Tablespoon Worcestershire sauce
1 16 oz can Whole Tomatoes, Cut up (reserve liquid)
7 Cups Water
2 1/2 pounds raw shrimp, peeled, deveined & cut into
1 Pound Crab Claw Meat (can sub imitation) cut into small
2 Dozen Oysters & their Liquid
2 Tablespoons chopped Parsley
4-5 Cups Steamed Rice
Go to the kitchen and wash your hands.
In a large heavy skillet, not black iron, heat 4 tablespoons
of oil. Add okra and cook, stirring
often until stringing stops, about 40 to 50 minutes. Add more oil to prevent sticking as
necessary. Finish this step before
In a 5 quart soup pot, heat the remaining 2 tablespoons of
oil and gradually add the flour, stirring constantly stirring until the roux is
dark brown. Add onions and celery and
cook until tender. Add green pepper,
green onions and garlic and cook 3 minutes.
Stir in tomato paste, bay leaves, thyme, salt, Tabasco, cayenne, black
pepper, and Worcestershire sauce. Add
tomatoes and liquid and stir until smooth.
Add cooked okra. Gradually stir
in water. Bring to a boil, cover and
simmer for 30 minutes. Add shrimp and
crab meat; continue to simmer covered 10 minutes. Add oysters with liquid and parsley and cook
10 minutes. If too thick add water.
We omitted the green pepper and increased the onions and
celery. We also left the oysters out and
increased the shrimp. If available 1/2
pound of crayfish tails should be added.
Leftovers freeze well.