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Simple Gumbo
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    Simple Gumbo

  • 1/4 c. canola oil
  • 3/4 c. flour
  • 1 onion, chopped fairly small (quarter inch, for those who want 'zactness..)
  • 1 bell pepper, chopped fairly small
  • 1/2 lb. (give or take) fresh okra, sliced into "rounds"
  • just a bit less than 1 lb. smoked sausage, cut into "half moons" (Andouille)
  • 5 fresh (frozen) cayennes, stem cut off but left whole (told ya I was lazy...)
  • abt. 1 quart + 1 cup liquid (used what I had on hand: 1 1/2 c. veggies stock/1 c. chicken stock/rest was water)(all stock, of some sort, is best, o'course)
  • approx. 1/4 teaspoon dried thyme
  • approx. 1 (+) teaspoon gran. garlic
  • approx. 1 (+) teaspoon ground cayenne pepper
  • approx. 1/2 teaspoon brother Jim C's apple smoked habanero, ground
  • salt to taste
  • 1/2 bu. fresh parsley, rough chopped
  • 1/4 file powder --
  • This recipe is very bare-bones, very simple, took about an hour and a half, most of that with the whole mess simmering. It can obviously (should, be actually...that's what makes a great recipe...people adding their "special touches" and such..) tweeked, played with, and so on. Great with chicken added, shrimp would be groovy, most anything really, even catfish. Ya'll know what yer doin'. Anywho...

    Make a roux with the flour/oil; brown is best, but I was impatient and made a blonde one. Various methods, but I heat to oil to smoking, dump in the flour with one hand, stir with the other, pulling it off the heat at various times to insure you do NOT BURN IT (if you do...dump it...can't be saved), and say little prayers the whole time that the cajun napalm don't get me in the eyes...arms don't feel kaka anymore so I ain't worried about them. None-o-the-less, always use caution when making a roux. It'll scar you but good, baby...

    Dump the veggies into the roux, cooking them for 5-10 minutes, stirring frequently (may need to drop the heat to medium and/or take the pot off the heat). Toss in the sausage and the dried seasonings; NOT THE FILE POWDER. File goes in at the very end of cooking, OFF heat. Watch that hab powder steam cloud...

    Stir the above for another 5 minutes or so, keeping the heat at medium-ish. Dump in about 1 cup of the liquid and stir, scraping the bottom of the pot well. Good stuff down there...get it all. You can put in about 1/2 of your parsley here now. Once it all looks fairly well mixed (gonna be thick, mind you), add in the rest of the liquid, stir/mix well.

    Bring to a nice mellow simmer and let it cook for a while. Taste frequently, adding a bit of salt as you see fit, more chile, other seasoning(s), whatever. You Da Boss. Adjust with more liquid as you see fit. Should be almost sauce like, but a bit thinner...after all, it is a soup...pretty much...

    When you think it's done (flavor of sausage has developed, chiles, and such...no flour taste...you'll pretty much know), take it off heat, dump in the rest of the parsley and the file powder.

    Put some rice in a bowl (which you should have cooked up whilst simmering your gumbo...jeez, must I tell you everything?!) and a nice big ladle of gumbo. Eat it up, yum...
    Peace, Hendrix, and Chiles in my gumbo, baby...

    From:   Rael. Via: Chile Head Mailing List
    Posted By:   Inagaddadavida, rael@ebicom.net
    Post Date:   Sun, 20 Sep 1998

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