My neice, P., wanted to have a Christmas party at her paternal Grandmother's home. Ruth P loved everything Christmas. Over the years she accumulated boxes upon boxes of the most most unique and tastefull ornaments, figurines, stuffed animals and all other things Christmas. Ruth P passed away in May 2005 but her grandaughter wanted to display her collection in remembrance.
Anyone who had ever attended one of Ruth P's parties experienced an evening of warmth, excellent food and hospitality. In that P is not culinarily inclined, she called upon family and friends to help her in the kitchen. I had the pleasure of cooking a New Orleans Style Gumbo for 30 people. I adapted my recipe from one by Emeril Lagasse off the Food TV recipe web site. I increased the ingredients to serve 30.
Ready To Serve. For some reason, I missed taking a picture of the Gumbo as served over rice in a bowl. You'll just have to trust me that this Gumbo was jam packed with meats and so very good. Monkey bread was also served. Now I had to accomodate the palates of children and heat sensitive adults, so I limited the cayenne. At the end of the evening, this pot was nearly empty. Did I mention, this Gumbo was off the charts good.
See
Flickr Photos for complete Photo Set
GUMBO- (Adapted from recipe by Emeril Lagasse- Food TV Network)
12 servings
3/4 cup vegetable oil
3/4 cup flour
2 cups chopped onions
1 cup chopped bell peppers
1 cup chopped celery
1 tablespoon salt
1 tablespoon Essence
Emeril’s Essence- Use only 1 tablespoon of this recipe for the Gumbo:
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
1 teaspoon cayenne
5 bay leaves
8 cups clam juice or chicken stock
1 pound fish pieces (any white fish )
1 pound Andouille Sausage
1 can (28 ounce each) whole or diced peeled Tomatoes
4 lbs boneless chicken (thighs or breast or combination)
1 pound medium shrimp, peeled and deveined
1 pound crabmeat canned or in shell or both
1/4 cup chopped green onions
1/4 cup finely chopped parsley
Serve with:
File powder sprinkled over gumbo to thicken before serving (optional)
cooked white rice
chopped green onions
In a large heavy pot, heat the oil. When the oil is hot, whisk in the flour. Stir the mixture constantly for 15 to 20 minutes, for a dark brown roux. Add the onions, bell peppers, celery, salt, Essence, cayenne, and bay leaves. Cook for 12 to 13 minutes, stirring occasionally until the vegetables are wilted. Add the stock and mix to blend with the roux. Add chicken and Andouille sausage. Simmer for 1 hour and 15 minutes, stirring occasionally. Add the fish pieces and continue cooking for 15 minutes. Add the shrimp and cook for 15 minutes. Add the crabmeat, green onions and parsley and cook for 2 to 3 minutes. Remove from the heat. Add the File` powder to thicken at the end.
Ladle the gumbo in a shallow dish. Place a heaping portion or two of the rice in the center of the gumbo. Sprinkle the green onions over top.
At this point, the roux has been made with the celery, onions, bell pepper and herbal seasonings added.
I added the Emeril Essence to the diced boneless chicken prior to adding to the pot.
In place of Andouille sausage, I used a smoked chicken with herb sausage from Trader Joes. Note the jar of Essence to the right of the sausage.
Canned Crab Meat.
For the White Fish, I used Orange Roughy.
Frozen Snow Crab and Shrimp
Fresh Parsley and Oregano
Simmering Goodness
T especially missed Ziggy as he hadn't seen him since last March.
More Sleepy Time
