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Okra and crab stew5/9/2024 If the owner of the webpage wanted to take the time to notify these people I am sure they will. There's room for everyone's voice in the choir, so relax, crabby, or you may end up in somebody's Jambalaya!įor the cranky person who did not like people posting without trying. Good for you, Pamela! This is a site for people who enjoy food: to experiment, and even speculate. I beleive by adjusting my recipe to match this one, the results will be great=THANKS I have made a recipe very close to this one and It is so annoying when cooks do not make the dish, and then give it a rating.ggggrrr! I have to agree with the crabby person in Boston.because, I rely quite a bit on the reviews, as to determine whether or not I will make the recipe. None of that 3 minute or 8 minute crap, that's just burnt flour. Now THIS is a recipe for gumbo, not like the others that I've seen posted. Gumbo is not a Cajun dish, and neither is the rice cooking method given with this recipe. It'll lend real CREOLE (not cajun) flavor. Try adding gumbo file' during mid cooking and at serving. This dish was OK, but with just a few additions it becomes outstanding. If the recipe looks blah to you, it is! But if bland is what you're looking for, maybe this just wasn't the right recipe choice for me. I love to cook, and rarely mis-judge a recipe. Keep in mind that there is no hatred nor is there any competition between Cajuns and Creoles, because both cuisines are amazing, so to make a claim that gumbo belongs more to one culture than it does to another is inaccurate and stupid.Ībsolutely a huge disappointment-what a waste of good shellfish. I recommend looking into the history of gumbo for any out there who are interested, as it is a very important part of the culture of both Creole and Cajun people alike. There are usually 2 ways of making a gumbo that are separated between the Creole and Cajun varieties, but to say that gumbo is not a Cajun dish is completely incorrect and ridiculous. Gumbo is quite literally a melting pot of culinary practices from many different origins such as French, Spanish, African, Native American, Caribbean, and German influences that all contributed to making this dish. A couple reviews down you might see a review that says that Gumbo is not a Cajun dish which is absolutely false. I know that this is an old article, but I just wanted to lend some insight into this dish for anyone who might come across it. Serve gumbo ladled over rice in large soup plates. Gumbo may be made 1 day ahead, cooled completely, uncovered, and chilled, covered. Stir in scallions, cayenne, and salt to taste. Stir in king crab meat, lump crab meat, and oysters with their reserved liquor and simmer, stirring occasionally, until edges of oysters begin to curl, about 2 minutes. Add shrimp and simmer, stirring, 2 minutes. Simmer gumbo, stirring occasionally, 15 minutes. Step 4Īdd roux mixture by large spoonfuls to hot stock, stirring well after each addition, and bring to a boil, stirring. Add onions, bell pepper, and celery and cook, stirring occasionally, until vegetables are softened. Reheat roux in skillet over moderately low heat, stirring, before proceeding. (Alternatively, make Microwave Brown Roux, and transfer to skillet.) Roux may be made 1 week ahead, cooled completely, and chilled, covered, in a glass or stainless-steel bowl. In a heavy skillet (preferably cast-iron) cook oil and flour over moderately low heat, stirring constantly with a flat-edged metal or wooden spatula, until roux od the dark reddish-brown color of chestnut shells, about 45 minutes. Cut king crab meat into bite-size pieces and transfer to a small bowl. Step 2Ĭut open crab shells with shears and remove meat, discarding shells and cartilage. Return stock to kettle and keep warm, partially covered. Simmer stock 15 minutes more and pour through a large fine sieve into a large bowl. Transfer crab legs with tongs to a work surface and cool until they can be handles. In a 9 1/2-to 10-quart heavy kettle simmer stock ingredients, uncovered, 30 minutes.
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