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... a sort of licensed troubleshooter.
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Originally Posted by willravel
I've cooked with ladies finger (a.k.a. okra) several times when attempting to make a stir fried gumbo when visitng family down South (I used it to try and make the sauce thicker, and to get that authentic gumbo taste). I don't have the recipe quite right yet, though.
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In case anyone is wondering, here is basically what I have so far, based on a gumbo recipe from Emmmmeral.
http://www.foodnetwork.com/food/reci..._31296,00.html
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1 pound gumbo crabs without the legs, rinsed well and quartered
1 1/4 pounds andouille or other spicy sausage, sliced into 1/4-inch thick slices
1 tablespoon vegetable oil
2 cups chopped yellow onions
1 cup chopped green bell peppers (actually, I used 1 green and one red bell pepper)
1 cup chopped celery
1 tablespoon chopped garlic (yeah, like Emeral ever only used one tbs of garlic, I used more like 3-4 tablespoons)
1 pound small okra, stem ends trimmed and sliced 1/2-inch thick
3 tablespoons tomato paste (actually, I only put in 2 tbs)
1 tablespoon dried basil
1 tablespoon dried thyme
2 bay leaves
1/2 cup lager beer (Sam Adams Special Lager)
10 cups shrimp or fish stock
1 teaspoon liquid crab boil
3 teaspoons salt
1/2 teaspoon freshly ground black pepper
3/4 cup cooled Light Brown Roux, See How To Roux, recipe follows (I used only 1/2 cup Roux, because the thickness was getting in the way of the veggies. Veggies are important)
2 pounds medium (26 to 30 count) shrimp, peeled and deveined
1 teaspoon Essence, recipe follows
1 pint oysters, with their liquor
2 tablespoons chopped fresh parsley leaves
Steamed White Rice, for serving
Chopped Green Onion Tops, for serving
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Get the wak HOT. Oil it. Bag the bay leaves, basil, and thyme, and throw the whole list above in the wak, minus the rice and onion tops. Cook until cooked. Oh, and you'll need more than 1/2 teaspoon ground pepper. If you really want to go for that New Orleans/Asian fusion (a.k.a. the thing I haven't worked out yet), try experimenting with ginger, soy sauce - in place of salt, not addition to - and peanut oil.
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Originally Posted by The Roux!
How to Roux:
3 cups vegetable oil
5 cups all-purpose flour
Place a heavy, iron Dutch oven, (or iron skillet with deep sides) over medium heat and heat the oil until just smoking. Whisk in flour, a little at a time and cook, whisking constantly, until roux becomes smooth and thick. Continue to cook, constantly stirring with a wooden spoon and reaching all over bottom of pan, until roux darkens to desired color. Be careful not to produce specs of black. The roux must remain an even color throughout process. If specs appear you must start over.
For a Light Brown Roux, cook the mixture, over medium heat for 1 1/2 hours, or until the color of peanut butter. Remove about 1 cup of the light colored roux, cool completely, and set aside for the Delmonico's Seafood Okra Gumbo.
For a Medium Brown Roux, cook the mixture, over medium heat for an additional 30 minutes, or until the color of a copper penny when ready. Remove about 13/4 cups of the medium colored roux, cool completely, and set aside for Emeril's Country File Gumbo.
For a Dark Brown Roux, cook the mixture an additional 35 to 45 minutes. The color should resemble dark chocolate when ready. Remove all of the remaining dark roux from the pan and cool completely. Set aside for the Chicken and Sausage Gumbo.
Yield: about 4 1/2 cups roux
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