of ingredients. I'm not sure which issue it's in, but one of the last 3, I think. It's in the column "In the Kitchen with Sam Gugino and is something about Big Easy in a Bowl. I clipped the recipe and tossed the magazine. I have the ingredient list beginning with 1 teaspoon Tabasco and all the instructions. I'm missing the amounts of broth and Old Bay Seasoning and anything else before Tabasco. I would appreciate any help with this. I will even post the recipe if someone can supply those items.
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ISO: Iso: Anyone have the Wine Spectator with the recipe for gumbo? I have all but the first couple
- Thread starter curious1
- Start date
In Search Of:
Hi Curious. Don't have the issue but
tried to find the recipe for you online...no luck. Wine Spectator's recipes are available online for a fee (rather hefty fee too, in my opinion). Didn't see it on Sam Gugino's website either but maybe you could shoot him an email and ask him? Good luck, I hope you find it.
Email: SamGugino@SamCooks.com
http://www.samcooks.com/flavor_home.htm
tried to find the recipe for you online...no luck. Wine Spectator's recipes are available online for a fee (rather hefty fee too, in my opinion). Didn't see it on Sam Gugino's website either but maybe you could shoot him an email and ask him? Good luck, I hope you find it.
Email: SamGugino@SamCooks.com
http://www.samcooks.com/flavor_home.htm
Here's the recipe for you...
I just happen to be enjoying a free subscription to this very informative magazine thanks to my e-Rewards points I have accumulated. The magazine is quite pricey, but I find I may miss it after it stops as it contains a lot of information I find interesting and it is a huge sized magazine as well, I guess I will have to read it on my magazine reading times at Borders. I hope you enjoy the recipe!
5 1/2 cups chicken broth or seafood broth
1 tablespoon Old Bay seasoning
1 teaspoon Tabasco
3/4 cup vegetable oil
3/4 cup flour
2 cups chopped onion
1 1/2 cups chopped green bell pepper
1 cup chopped celery
2 bay leaves
2 tablespoons salt
1/2 teaspoon white pepper
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper
1 teaspoon dried thyme
1 teaspoon dried oregano
1 tablespoon minced garlic
14 ounces canned diced tomatoes, drained
1 pound andouille sausage, sliced lengthwise, then cut crosswise into 1/4-inch thick half-moons
2 tablespoons lard or bacon fat
4 cups sliced okra, cut crosswise into 1/4-inch wide pieces, or 1 pound frozen sliced okra, defrosted
1 pound medium shrimp or crawfish, peeled
1 dozen oysters and their liquor
1 pound crabmeat, picked over to remove shells
3 cups cooked rice
1/2 cup thinly sliced scallions
1. In a large saucepan, mix the broth with the Old Bay seasoning and the Tabasco, and bring the mixture to a boil.
2. Meanwhile, heat the oil in a Dutch oven or heavy-bottomed pot over high heat until it just begins to smoke. Add the flour gradually, stirring with a whisk until the mixture turns milk-chocolate brown in color, 8 to 10 minutes. If the roux is cooking too quickly, remove it from the heat for a minute while continuing to stir.
3. Lower the heat to medium, and add the onions. Stir for 2 minutes, or until the onions caramelize and turn the roux darker. Add the bell pepper and celery, and stir for 1 minute. Add the salt, peppers, thyme and oregano, and stir for 1 minute. Add the garlic and tomatoes, and stir for 1 minute.
4. Gradually add the broth to the roux, stirring while bringing to a boil. Add the andouille, return the mixture to a boil, then lower the heat to a simmer.
5. In a large skillet, melt the lard over high heat. Add the okra in a single layer (work in batches if necessary) and cook, stirring, for 5 minutes or until the okra juices dry and the okra starts to brown. Add the okra to the gumbo pot. Bring to a boil, then simmer 30 minutes. Add the shrimp, oysters and crabmeat, and cook for 5 minutes. Serve the gumbo over rice, garnished with scallions.
Serves 6.
Contributor: Wine Spectator, Mar. 31, 2008, pg. 24
I just happen to be enjoying a free subscription to this very informative magazine thanks to my e-Rewards points I have accumulated. The magazine is quite pricey, but I find I may miss it after it stops as it contains a lot of information I find interesting and it is a huge sized magazine as well, I guess I will have to read it on my magazine reading times at Borders. I hope you enjoy the recipe!
5 1/2 cups chicken broth or seafood broth
1 tablespoon Old Bay seasoning
1 teaspoon Tabasco
3/4 cup vegetable oil
3/4 cup flour
2 cups chopped onion
1 1/2 cups chopped green bell pepper
1 cup chopped celery
2 bay leaves
2 tablespoons salt
1/2 teaspoon white pepper
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper
1 teaspoon dried thyme
1 teaspoon dried oregano
1 tablespoon minced garlic
14 ounces canned diced tomatoes, drained
1 pound andouille sausage, sliced lengthwise, then cut crosswise into 1/4-inch thick half-moons
2 tablespoons lard or bacon fat
4 cups sliced okra, cut crosswise into 1/4-inch wide pieces, or 1 pound frozen sliced okra, defrosted
1 pound medium shrimp or crawfish, peeled
1 dozen oysters and their liquor
1 pound crabmeat, picked over to remove shells
3 cups cooked rice
1/2 cup thinly sliced scallions
1. In a large saucepan, mix the broth with the Old Bay seasoning and the Tabasco, and bring the mixture to a boil.
2. Meanwhile, heat the oil in a Dutch oven or heavy-bottomed pot over high heat until it just begins to smoke. Add the flour gradually, stirring with a whisk until the mixture turns milk-chocolate brown in color, 8 to 10 minutes. If the roux is cooking too quickly, remove it from the heat for a minute while continuing to stir.
3. Lower the heat to medium, and add the onions. Stir for 2 minutes, or until the onions caramelize and turn the roux darker. Add the bell pepper and celery, and stir for 1 minute. Add the salt, peppers, thyme and oregano, and stir for 1 minute. Add the garlic and tomatoes, and stir for 1 minute.
4. Gradually add the broth to the roux, stirring while bringing to a boil. Add the andouille, return the mixture to a boil, then lower the heat to a simmer.
5. In a large skillet, melt the lard over high heat. Add the okra in a single layer (work in batches if necessary) and cook, stirring, for 5 minutes or until the okra juices dry and the okra starts to brown. Add the okra to the gumbo pot. Bring to a boil, then simmer 30 minutes. Add the shrimp, oysters and crabmeat, and cook for 5 minutes. Serve the gumbo over rice, garnished with scallions.
Serves 6.
Contributor: Wine Spectator, Mar. 31, 2008, pg. 24
markinhouston
Well-known member
Do not leave that roux by itself!
If you expect to get a milk-chocolate brown roux in 8 minutes, unplug the phones, lock the doors, and duck-tape the kids. Making roux over high heat is not for first-time gumbo makers, as even a bried trip away from the action can lead to disaster!
If you expect to get a milk-chocolate brown roux in 8 minutes, unplug the phones, lock the doors, and duck-tape the kids. Making roux over high heat is not for first-time gumbo makers, as even a bried trip away from the action can lead to disaster!