N Y Times - Mark Bittmanm "Scallop Gumbo" this looks so good.......
- Thread starter gayr
- Start date
steve2-in-la
Well-known member
As a veteran gumbo-teer, IMHO Mr. B needs to add okra, gumbo file and/or some andouille zausage.
Now that looks like a very nice soup, sorry Mr. Bittman! But if I served it as gumbo when working
in the Gulf of Mexico, I fear I would find myself swimming!!
But, will make it with an alias. Another I want to try is made at a nice dinner house in Galveston. Chicken and Dumplings with roux just a bit darker that the blonde stage.
enjoy,
Nan
in the Gulf of Mexico, I fear I would find myself swimming!!
But, will make it with an alias. Another I want to try is made at a nice dinner house in Galveston. Chicken and Dumplings with roux just a bit darker that the blonde stage.
enjoy,
Nan
No, actually have not had it yet, but hear it is wonderful. I should be down that way in a few
months for work and will have it and report. Curious about the herbs and spices. That little city has some amazing food.
The bears finally went to sleep, thank goodness. Was going down for paper the other morning and thinking, "oh boy not much longer???"
Go Saints!!,
Nan
months for work and will have it and report. Curious about the herbs and spices. That little city has some amazing food.
The bears finally went to sleep, thank goodness. Was going down for paper the other morning and thinking, "oh boy not much longer???"
Go Saints!!,
Nan
steve2-in-la
Well-known member
Perhaps I'd feel better if Mr. B called it "a gumbo homage". Might be willing to accept that.
steve2-in-la
Well-known member
;>D
Spring Gumbo...the recipe reminds me of this one that I found in a magazine when I was living in
temporary conditions. I'd forgotten how much we liked this. I didn't have a lot of pans or ingredients or even a decent stove.
Because it was so easy and one pot needed I made it and it turned into a keeper. I do like to use a couple of cans (one can if halving the recipe)of low-sodium chicken broth instead of the bouillion cubes, reducing the water proportionately. I also like to use plenty of the hot peppers and half-sharp paprika(Penzeys). This is soupy rather than thick.
* Exported for MasterCook 4 by Living Cookbook *
Spring Gumbo
Recipe By :
Serving Size : 10 Preparation Time: 0:00
Categories : Main Dish Rice
Shellfish
Amount Measure Ingredient -- Preparation Method
1/4 cup olive oil
1/4 cup flour
1 medium onion, thinly sliced
2 cloves garlic, finely chopped
1 green bell pepper, chopped
3 stalks celery, thinly sliced
1 jalapeno pepper, seeded and diced
2 14 1/4-oz cans stewed tomatoes
1/4 tsp red pepper flakes
1 tsp paprika
1/8 tsp cayenne pepper
5 drops hot pepper sauce
2 chicken bouillon cubes dissolved in 9 cups water
1 cup uncooked white rice
1 lb medium-size shrimp, shelled and deveined,
-- sliced in half
1/2 lb scallops
1 tsp salt
1/2 tsp ground black pepper
1. Roux: Heat oil in Dutch oven. Stir in flour, a tablespoon at a time;
cook, stirring, until flour begins to brown, 3 to 4 minutes.
2. Add onion, garlic, green pepper, celery, jalapeno; cook for 10 to 12
minutes, until celery is softened. Add tomatoes, red pepper flakes, paprika,
cayenne, pepper sauce, bouillon liquid and rice. Simmer, covered, for 20
minutes.
3. Add shrimp, scallops, salt and pepper; simmer until seafood is opaque,
about 3 minutes.
temporary conditions. I'd forgotten how much we liked this. I didn't have a lot of pans or ingredients or even a decent stove.
Because it was so easy and one pot needed I made it and it turned into a keeper. I do like to use a couple of cans (one can if halving the recipe)of low-sodium chicken broth instead of the bouillion cubes, reducing the water proportionately. I also like to use plenty of the hot peppers and half-sharp paprika(Penzeys). This is soupy rather than thick.
* Exported for MasterCook 4 by Living Cookbook *
Spring Gumbo
Recipe By :
Serving Size : 10 Preparation Time: 0:00
Categories : Main Dish Rice
Shellfish
Amount Measure Ingredient -- Preparation Method
1/4 cup olive oil
1/4 cup flour
1 medium onion, thinly sliced
2 cloves garlic, finely chopped
1 green bell pepper, chopped
3 stalks celery, thinly sliced
1 jalapeno pepper, seeded and diced
2 14 1/4-oz cans stewed tomatoes
1/4 tsp red pepper flakes
1 tsp paprika
1/8 tsp cayenne pepper
5 drops hot pepper sauce
2 chicken bouillon cubes dissolved in 9 cups water
1 cup uncooked white rice
1 lb medium-size shrimp, shelled and deveined,
-- sliced in half
1/2 lb scallops
1 tsp salt
1/2 tsp ground black pepper
1. Roux: Heat oil in Dutch oven. Stir in flour, a tablespoon at a time;
cook, stirring, until flour begins to brown, 3 to 4 minutes.
2. Add onion, garlic, green pepper, celery, jalapeno; cook for 10 to 12
minutes, until celery is softened. Add tomatoes, red pepper flakes, paprika,
cayenne, pepper sauce, bouillon liquid and rice. Simmer, covered, for 20
minutes.
3. Add shrimp, scallops, salt and pepper; simmer until seafood is opaque,
about 3 minutes.