HT'g Relish update

silenthunterstudios said:
I forgot to take my Nexium today, and we are having a party at work for a guy who just got promoted. We're having gumbo, chili, hot poppers etc. I am going to be spitting reflux by the time I leave, I have no control when it comes to gumbo.
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Got any good gumbo recipes????:confused: :thumbup: :D
I love gumbo too.;)
 
That gumbo was good! I went back for seconds and it was GONE!

And now, like I said, I'm getting the reflux burps. Corn, enjoy it the second time!
 
Shrimp Gumbo Recipe courtesy Evelyn Sander





This recipe is intended for a festival or large gathering and is suited for serving a large number of people.


Roux:
1 cup all-purpose flour
1 cup vegetable oil
Shrimp Gumbo:
1 whole chicken, cut into pieces
2 sticks butter (or bacon grease)
3 gallons tomatoes, crushed
2 gallons sliced okra
8 bell peppers, chopped
1 gallon chopped celery
1 1/2 gallons chopped onions
Salt and freshly ground black pepper
Garlic powder
Cajun seasoning
Old Bay seasoning
Hot sauce (recommended: Louisiana)
1 package shrimp boil
12 pounds small shrimp, peeled (or big shrimp, cut in pieces)


To make the roux: In a heavy skillet, combine equal parts oil with flour and cook over medium heat stirring constantly until dark brown in color. Immediately remove from heat. Roux will continue to cook, stir occasionally.
To make the Shrimp Gumbo: Over medium heat in a large stockpot, bring chicken with enough water to cover it to a boil and create a broth. Remove chicken from pot and discard. Melt butter into chicken broth, then add tomatoes, okra, peppers, celery, and onions. Next add salt, black pepper, garlic powder, Cajun seasoning, Old Bay seasoning, and hot sauce, to taste. Add additional water to cover gumbo. Cover and simmer on low heat for 2 hours. Add shrimp boil to pot and continue to simmer for an additional 1 hour. Add the shrimp and roux and simmer for another hour, for a total of 4 hours cooking time, or to the thickness desired.

Serve over rice.
 
indian george said:
Got any good gumbo recipes????:confused: :thumbup: :D
I love gumbo too.;)
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From a Texas gal friend of mine on the BBC Food Forum. The book 'Talk about Good' is fantastic! I also have "Taste of Texas" on Kitty's recomendation.

Message 8 - posted by random_kitty.

Hey there, Andrew, m'Dear. I actually have a pretty new edition of "Talk About Good"! I got it from my first cousin's wife the Christmas before last - she's from just outside Lafayette. (Don't try the "taco meatballs" - they're quite yucky - very dry - first thing I ever saw the OH refuse to eat - and that boy will eat anything - maybe it was to do with the Russian ingredients.... The rest of the book is great.)

Those are my favourite kinds of cookbooks - "Stop and Smell the Rosemary" from the Houston Jr. League and "Taste of Texas" from the Richardson Women's Club are also both great - if you can find them on Amazon, I can't recommend either highly enough.

Anyway - this is the first cousin's wife's Chicken & Smoked Sausage Gumbo recipe:

1 C./8 fl oz/250ml light vegetable oil
1 C./6oz dry weight plain flour
1&1/2 C. chopped tomatoes
1 C. celery, cut into medium dice
1 C. green (bell) pepper, cut into dice
1 lb/450-500g smoked sausage*, cut into 1/2 inch or so slices
1 lb/450-500g chicken - white or dark meat (boneless), cut into pieces
1&1/2 tsp. salt**
1/4-1/2 tsp. cayenne pepper
3 bay leaves
1 tsp. Cajun seasoning***
2 Tbs. parsley, chopped
1/2 C. green onions, finely sliced
6 C./48 fl oz water
1 Tbs. file powder****

Make a roux with the oil and the flour in a large, heavy Dutch oven or lidded casserole dish over med-high heat. You want the roux to get dark brown, so (stirring constantly), give it about 30 minutes or so.

Add the Cajun Trinity (onions, celery and gell pepper) & stir until wilted - several minutes.

Add the sausage, salt, cayenne pepper, and bay leaves, and continue to stir for a few more minutes. Pour in the water and stir until the water and roux are well combined.

At thie point, rub the chicken pieces with the Dajun seasoning and set aside. Let the water/roux mix come to the boil, stirring occasionally. Reduce the heat to low and continue to cook for 1 hour, stirring occasionally. (Uncovered)

After 1 hour, add the seasoned chicken and simmer another 2 hours.

Spoon off any fat on the top of the gumbo. Remove from heat and add the chopped parsley, spring onions and file powder.

* The recipe calls for Andouille sausage, but cousin's wife's Mom recommends Eckridge "Polska Kielbasa" (Don't know if you have that up in your part of the continent...)

** We use "Goya" brand Adobo seasoning instead, which is a latino seasoned salt, instead of plain salt. (I like the Adobo with bitter orange - again, just use plain salt if you can't get this "up yonder")

*** I like Tony Cachere's, but Emeril's or Paul Prudhomme's "Cajun Magic" are good, too - or any store brand or your own concoction will do.

**** If you can't find file powder, just use a bit of a corn starch slurry. The file adds a subtle undertone, whic is nice, but you son't miss it if you don't have it.
 
Thanks for sharing the recipes Guys.
Andrew you haven't gotten the relish yet???? Also, do you think I could replace the file powder with some scale off of a billet of 15N20, 1095 and nickel????:confused: :eek: :D :D
 
I'm getting hungry just reading the recipes. The pig and chicken sounds really yummy. Cajun cooking is not just for the cold months, but it sure taste best after a cold day out hunting.

George, You have to go to the store to buy your meat, for these tastey dishes, you cannot use something that runs around your backyard and barks; and no, your neighbors would miss their dog too.

Chef Fred
 
Fred.Rowe said:
I'm getting hungry just reading the recipes. The pig and chicken sounds really yummy. Cajun cooking is not just for the cold months, but it sure taste best after a cold day out hunting.

George, You have to go to the store to buy your meat, for these tastey dishes, you cannot use something that runs around your backyard and barks; and no, your neighbors would miss their dog too.

Chef Fred
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HEHEHEHE!!! Fred, do you think that my neighbors would miss a tail or leg off thier dogs?????:eek: I couldn't do it to my 3 dogs because Helen would cut off my little tail.:( :( :eek: :D
 
indian george said:
HEHEHEHE!!! Fred, do you think that my neighbors would miss a tail or leg off thier dogs?????:eek: I couldn't do it to my 3 dogs because Helen would cut off my little tail.:( :( :eek: :D
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I know how that works. In order of importance it's; Budo, Fenick, Red Dog then Fred. A dogs life for sure. :( Fred
 
Have a friend over from Florida, had him try it first, in case he died, I could just bury him in the back yard.:D

He had a little bit of the Regular relish straight up. Turned bright red, and couldn't breathe for a short time. Good stuff! I tried it too, like how it makes your lips and tongue numb!

Check goes out tomorrow, thanks a lot!:)

What are the refrigeration/unopened shelf life expectations?

Best Regards,

STeven Garsson
 
Substitute possom for chicken and racoon for pork.Add a little squirel for texture and finish it off with potato/tomato bugs instead of shrimp.Add a little ground amboyna dust as you sreve.

PS, i have already used a quarter of a bottle.Freakin love this stuff.
 
indian george said:
Thanks for sharing the recipes Guys.
Andrew you haven't gotten the relish yet???? Also, do you think I could replace the file powder with some scale off of a billet of 15N20, 1095 and nickel????:confused: :eek: :D :D
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No, not yet? You have sent it? Perhaps the Hazchem guys at Customs are checking it over? :eek:

Filé is funny stuff from what I read, and is added at the last minute as a flavouring/thickener. The scale might improve the taste. I got a funny soup recipe the other day which started off, 'Take one rusty nail and put it in a pan'.
 
Kohai999 said:
Have a friend over from Florida, had him try it first, in case he died, I could just bury him in the back yard.:D

He had a little bit of the Regular relish straight up. Turned bright red, and couldn't breathe for a short time. Good stuff! I tried it too, like how it makes your lips and tongue numb!

Check goes out tomorrow, thanks a lot!:)

What are the refrigeration/unopened shelf life expectations?

Best Regards,

STeven Garsson
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Keep it in the frig. open and closed containers. I have some in the frig for 2 years and it collapses on itself so the flavor gets more concentrated.:eek: :eek:
 
Fred.Rowe said:
I know how that works. In order of importance it's; Budo, Fenick, Red Dog then Fred. A dogs life for sure. :( Fred
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Any OLE DOG by the name of Fred would be to tough and fatty.:confused: Would have to cook that sucker for a week or two. HEHEHEHEHE!!!
 
Andrew Taylor said:
No, not yet? You have sent it? Perhaps the Hazchem guys at Customs are checking it over? :eek:

Filé is funny stuff from what I read, and is added at the last minute as a flavoring/thickener. The scale might improve the taste. I got a funny soup recipe the other day which started off, 'Take one rusty nail and put it in a pan'.
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I sent yours and Rob's out on the same-day. Also sent out Jim's and Jared's and have received their check. I'll have to find my recipe from USPS to see what day it was. Would Customs they you if they confiscated it???
How do you make the nail rusty??? By p'g on it then put it into the pan???:barf: :eek: :D
 
I picked mine up at the HI,opening the jar without the proper eye protection can result in a "flash burn" :D Seriously IG that is the best blend of heat and flavor,so hot you cant stand it but so good you want more :D

Deer antler soup:
Place deer antlers in pot with favorite soup recipie,along with small white river rock.
Cook down soup stock and when you can cut the river rock with a knife and fork.....the antlers are ready to eat
 
valimas said:
I picked mine up at the HI,opening the jar without the proper eye protection can result in a "flash burn" :D Seriously IG that is the best blend of heat and flavor,so hot you cant stand it but so good you want more :D

Deer antler soup:
Place deer antlers in pot with favorite soup recipie,along with small white river rock.
Cook down soup stock and when you can cut the river rock with a knife and fork.....the antlers are ready to eat
Click to expand...

Do you think I could replace the white rock with brown ones with Bear $hit on them???????:confused: :eek: :D
 
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