Eeeek! Help with gumbo recipe, please!

[TygrBright]

I was so excited about getting a copy of my French-Canadian Great-Grandmere's gumbo recipe from my aunt, and I planned to make it today. I printed out the e-mail, and here's the recipe:

1. Make very dark roux in a small skillet (flour and an equal quantity of oil or lard.)
2. Cut your chicken into small chunks, and in a big pot, sauté it with sausage in a little oil or lard until they are browned and there’s plenty of fond in the pan.
3. Add a cup or two of chicken broth and some crushed tomato to soak the fond off the pan bottom and sides.
4. Add chunks of vegetable about the same size as the meat chunks: green pepper, onion, and celery stalk, with more chicken stock, and cooked okra if you want. Let it simmer awhile and skim any fat that comes to the top.
5. Add the seasonings: Mix together in the mortar and pestle a small bay leaf, dried oregano, dried basil, and black pepper. Add a dash of cayenne if you want. Turn it out onto your board and crush some cloves of minced garlic onto it for a paste, and put it in the gumbo.
6. Pour a cup or so of chicken stock into the roux and stir it smooth, then add it to the gumbo, and let the gumbo simmer until it’s done. Serve it on sticky rice, and if you didn't use okra add a dash of file to each bowl.

HELP! There's no quantities or times or anything helpful like that! I'm sure great-grandmere just judged by her own experience depending on how much meat she had on hand and how many she was serving, etc. I have about 3/4 of a pound of andouille sausage (two big links) and about 3/4 of a pound of chicken breast. I am just guessing on the quantities of roux and broth, remembering Grandmere's as having a nice amount of thick liquid coating everything and providing drips for the rice, but not swimming in liquid. So, about 2 tbsp flour/oil for the roux, and 1 1/2 to 2 quarts of stock?

And I can't even begin to imagine the seasoning quantities! Any help very gratefully appreciated...

bewilderedly,
Bright

[Skidmore]

1. I use this recipe for Creole seasonings.

http://www.gumbopages.com/food/creole.html

It make a good sized batch and is similar to your grandmother's recipe. Why don't you use the proportions listed on the recipe at that site, When I use that recipe, I always add 2-3 teaspons to the gumbo made with similar quantities of chicken and sausage that you are describing. If you make too much of the seasoning, you can always store it in a small container and use it for another gumbo later.

[TygrBright]

3. Thanks!

That's very helpful re: proportions for the seasonings; maybe I will go ahead and add paprika, which Grandmere never did. I'll make a bit more (though not in the quantities your link pointed to, since it's not a terribly popular entree here,) and start with 2-3 tsp, and correct as needed.

How did your gumbo with the corn turn out? I might try adding some corn, too, for a little added sweetness.

experimentally,
Bright

[Skidmore]

4. The corn was a great addition.

Just a note. Besides the Creole seasoning from that recipe, I also add a goodly bunch of chopped fresh herbs too--parsley and thymein particular as well as green onion tops chopped up. It gives it a real full flavor, and I toss in extra cayenne because we like it hotter.

When I make up that recipe of seasoning as written, it makes about 1 pint of seasoning. I store it in a container and use it for lots of stuff. Like mixed with flour to dredge chicken in to fry. Sprinkle it on ribs, chicken, or shrimp before grilling. On buttered steamed veggies. I love that stuff. Heck, we just sprinkle it on corn on the cob. Cuts down on the amount of salt you use.

[Duer 157099]

2. America's Test Kitchen did this recently

here's their recipe -- I trust them very much, I've made many of their recipes, these guys know what's up!

Shrimp and Sausage Gumbo with Filé

Making a dark roux can be dangerous. The mixture reaches temperatures in excess of 400 degrees. Therefore, use a deep pot for cooking the roux and long-handled utensils for stirring it, being careful not to splash it on yourself. One secret to smooth gumbo is adding shrimp stock that is neither too hot nor too cold. For a stock that is at the right temperature when the roux is done, start preparing it before the vegetables and other ingredients, strain it, and then give it a head start on cooling by immediately adding ice water and clam juice. So that your constant stirring of the roux will not be interrupted, start the roux only after you've made the stock. Alternatively, you can make the stock well ahead of time and bring it back to room temperature before using it. Gumbo is traditionally served over rice.

Serves 6 to 8
1 1/2 pounds small shrimp (51 to 60 count), shelled, and deveined (if desired), shells reserved
1 cup clam juice (one 8-ounce bottle)
3 1/2 cups ice water
1/2 cup vegetable oil
1/2 cup all-purpose flour (preferably bleached)
2 medium onions , chopped fine
1 medium red bell pepper , chopped fine
1 medium rib celery , chopped fine
6 medium cloves garlic , minced
1 teaspoon dried thyme
1 teaspoon table salt
1/4 teaspoon cayenne pepper
2 bay leaves
3/4 pound smoked sausage , such as andouille or kielbasa, sliced 1/4 inch thick
1/2 cup minced fresh parsley leaves
4 medium scallions , white and green parts, sliced thin
1 1/2 teaspoons filé powder
Ground black pepper

1. Bring reserved shrimp shells and 4 1/2 cups water to boil in stockpot or large saucepan over medium-high heat. Reduce heat to medium-low; simmer 20 minutes. Strain stock and add clam juice and ice water (you should have about 2 quarts of tepid stock, 100 to 110 degrees); discard shells. Set stock mixture aside.

2. Heat oil in Dutch oven or large, heavy-bottomed sauce-pan over medium-high heat until it registers 200 degrees on an instant-read thermometer, 1 1/2 to 2 minutes. Reduce heat to medium and stir in flour gradually with wooden spatula or spoon, working out any small lumps. Continue stirring constantly, reaching into corners of pan, until mixture has a toasty aroma and is deep reddish brown, about the color of an old copper penny or between the colors of milk chocolate and dark chocolate, about 20 minutes. (The roux will thin as it cooks; if it begins to smoke, remove from heat and stir constantly to cool slightly.)

3. Add onion, bell pepper, celery, garlic, thyme, salt, and cayenne; cook, stirring frequently, until vegetables soften, 8 to 10 minutes. Add 1 quart reserved stock mixture in slow, steady stream, stirring vigorously. Stir in remaining quart stock mixture. Increase heat to high; bring to boil. Reduce heat to medium-low, skim off foam on surface, add bay leaves, and simmer uncovered, skimming foam as it rises to the surface, about 30 minutes.

4. Stir in sausage; continue simmering to blend flavors, about 30 minutes longer. Stir in shrimp; simmer until cooked through, about 5 minutes longer. Off heat, stir in parsley, scallions, and filé powder. Let rest until slightly thickened, about 5 minutes. Adjust seasonings to taste with salt, ground black pepper, and cayenne; serve.

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Edit to add the other 2 versions they have, only slightly different:

************************************************************
Shrimp and Sausage Gumbo with Okra

Fresh okra may be used in place of frozen, though it tends to be more slippery, a quality that diminishes with increased cooking. Gumbo is traditionally served over rice.

1 1/2 pounds small shrimp (51 to 60 count), shelled and deveined (if desired), shells reserved
1 cup clam juice (one 8-ounce bottle)
3 1/2 cups ice water
1/2 cup vegetable oil
1/2 cup all-purpose flour (preferably bleached)
2 medium onions , chopped fine
1 medium red bell pepper , chopped fine
1 medium rib celery , chopped fine
10 ounces frozen okra , thawed (if using fresh okra, trim the caps and slice the pods 1/4-inch thick)
6 medium cloves garlic , minced
1 teaspoon dried thyme
1 teaspoon table salt
1/4 teaspoon cayenne pepper
2 bay leaves
3/4 pound smoked sausage , such as andouille or kielbasa, sliced 1/4 inch thick
1/2 cup minced fresh parsley leaves
4 medium scallions , white and green parts, sliced thin
Ground black pepper

1. Bring reserved shrimp shells and 4 1/2 cups water to boil in stockpot or large saucepan over medium-high heat. Reduce heat to medium-low; simmer 20 minutes. Strain stock and add clam juice and ice water (you should have about 2 quarts of tepid stock, 100 to 110 degrees); discard shells. Set stock mixture aside.

2. Heat oil in Dutch oven or large, heavy-bottomed sauce-pan over medium-high heat until it registers 200 degrees on an instant-read thermometer, 1 1/2 to 2 minutes. Reduce heat to medium and stir in flour gradually with wooden spatula or spoon, working out any small lumps. Continue stirring constantly, reaching into corners of pan, until mixture has a toasty aroma and is deep reddish brown, about the color of an old copper penny or between the colors of milk chocolate and dark chocolate, about 20 minutes. (The roux will thin as it cooks; if it begins to smoke, remove from heat and stir constantly to cool slightly.)

3. Add onion, bell pepper, celery, okra, garlic, thyme, salt, and cayenne; cook, stirring frequently, until vegetables soften, 8 to 10 minutes (or 10 to 15 minutes if using fresh okra). Add 1 quart reserved stock mixture in slow, steady stream, stirring vigorously. Stir in remaining quart stock mixture. Increase heat to high; bring to boil. Reduce heat to medium-low, skim off foam on surface, add bay leaves, and simmer uncovered, skimming foam as it rises to the surface, about 30 minutes.

4. Stir in sausage; continue simmering to blend flavors, about 30 minutes longer. Stir in shrimp; simmer until cooked through, about 5 minutes longer. Off heat, stir in parsley and scallions, adjust seasonings to taste with salt, ground black pepper, and cayenne; serve.

************************************************************
Creole-Style Shrimp and Sausage Gumbo

1 1/2 pounds small shrimp (51 to 60 count), shelled, and deveined (if desired), shells reserved
1 cup clam juice (one 8-ounce bottle)
3 1/2 cups ice water
1/2 cup vegetable oil
1/2 cup all-purpose flour (preferably bleached)
2 medium onions ,chopped fine
1 medium red bell pepper ,chopped fine
1 medium rib celery ,chopped fine
6 medium cloves garlic ,minced
1 teaspoon dried thyme
1 teaspoon table salt
1/4 teaspoon cayenne pepper
2 bay leaves
3/4 pound smoked sausage , such as andouille or kielbasa, sliced 1/4 inch thick
1/2 cup minced fresh parsley leaves
4 medium scallions , white and green parts sliced thin
Ground black pepper

1. Bring reserved shrimp shells and 4 1/2 cups water to boil in stockpot or large saucepan over medium-high heat. Reduce heat to medium-low; simmer 20 minutes. Strain stock and add clam juice and ice water (you should have about 2 quarts of tepid stock, 100 to 110 degrees); discard shells. Set stock mixture aside.

2. Heat oil in Dutch oven or large, heavy-bottomed sauce-pan over medium-high heat until it registers 200 degrees on an instant-read thermometer, 1 1/2 to 2 minutes. Reduce heat to medium and stir in flour gradually with wooden spatula or spoon, working out any small lumps. Continue stirring constantly, reaching into corners of pan, until mixture has a toasty aroma and is deep reddish brown, about the color of an old copper penny or between the colors of milk chocolate and dark chocolate, about 20 minutes. (The roux will thin as it cooks; if it begins to smoke, remove from heat and stir constantly to cool slightly.)

3. Add onion, bell pepper, celery, garlic, thyme, salt, and cayenne; cook, stirring frequently, until vegetables soften, 8 to 10 minutes. Add 1 quart reserved stock mixture in slow, steady stream, stirring vigorously. Stir in remaining quart stock mixture. Increase heat to high; bring to boil. Reduce heat to medium-low, skim off foam on surface, add bay leaves, and simmer uncovered, skimming foam as it rises to the surface, about 30 minutes.

4. Stir in sausage; continue simmering to blend flavors, about 30 minutes longer. Stir in shrimp; simmer until cooked through, about 5 minutes longer. Off heat, stir in parsley and scallions, adjust seasonings to taste with salt, ground black pepper, and cayenne; serve.

[cmf]

5. Creole here

It looks like the recipes for Gumbo are similar, though. I would double the amount of roux you're making, you can always add less, but it's a pain in the butt to make more. The same on stock, have alittle more on hand if you want to loosen things up a bit. Tips on making roux - watch your pot! You want to keep stirring it, and when it starts to darken up, things will go faster. Good luck!