Forum Thread
(Eau Claire Lakes Specific)
0 messages
Updated
Lakes Online Forum
66,287 messages
Updated 4/5/2020 9:50:52 PM
Lakes Online Forum
5,024 messages
Updated 2/28/2020 8:29:19 AM
(Eau Claire Lakes Specific)
0 messages
Updated
Lakes Online Forum
3,961 messages
Updated 4/5/2020 2:30:43 PM
Lakes Online Forum
4,183 messages
Updated 4/3/2020 12:29:21 PM
Lakes Online Forum
2,917 messages
Updated 2/27/2020 6:32:47 AM
Lakes Online Forum
79 messages
Updated 2/10/2020 3:56:40 AM
Eau Claire Lakes Photo Gallery

    
Name:   Tall Cotton - Email Member
Subject:   Jambalaya
Date:   9/28/2015 11:06:15 AM

Anybody have a good recipe?





Name:   Mack - Email Member
Subject:   Jambalaya
Date:   9/30/2015 6:49:53 PM

Just to respond to you.. I do not care for okra, at all, at all. I get confused on which Cajun treat has okra, Jam or Gumbo. Both are similar to my palate. But, I do know that presenting either dish requires a lot of folks milling around the kitchen sniffing the pot.. Fantastic party dish..





Name:   Tall Cotton - Email Member
Subject:   Jambalaya
Date:   10/1/2015 3:59:53 PM

Gumbo is the okra dish. Jambalya is rice, shrimp, sausage, and other stuff. I really like Cajun food. I have a good gumbo recipie but would be interested in any other cajun type recipies.

 





Name:   lakngulf - Email Member
Subject:   Jambalaya
Date:   10/1/2015 8:40:32 PM

Please post your gumbo recipe, as long as it does not involve roux





Name:   Tall Cotton - Email Member
Subject:   Gumbo
Date:   10/2/2015 8:45:19 AM

Sorry LNG, but all good gumbos require a roux. This one is pretty easy though. So far I've not messed it up.  Mack, you could eliminate the okra and use some other thickener.

 

Seafood Gumbo

From the Kitchen of Kit Pogue

 

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 6oz 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 16oz can Whole Tomatoes, Cut up (reserve liquid)

7 Cups Water

2 1/2 pounds raw shrimp, peeled, deveined & cut into small pieces

1 Pound Crab Claw Meat (can sub imitation) cut into small pieces

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 proceeding.

 

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.







Quick Links
Eau Claire Lakes News
Eau Claire Lakes Photos
Eau Claire Lakes Videos

About Us
Contact Us
Site Map
Search Site
Advertise With Us
   
EauClaires.LakesOnline.com
THE EAU CLAIRE LAKES WEBSITE

Copyright 2020, Lakes Online
Privacy    |    Legal