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How to make Creole Gumbo
Hey! How you all doing? This is “Cooking with Dave” once again. I am Dave. Oh, I want to thank everybody for taking time to purchase my DVD. If you ordered that we appreciate it. Remember you can get it on DavidCanCook.com, $9.95, it’s cheap. Go to DavidCanCook.com and check it out.
Today, I am cooking gumbo. I will add apples and you cook some gumbo, I said okay I put some gumbo. I am cooking my style of gumbo which should not so much. We put the Creole gumbo. We don’t put the Cajun gumbo. A little gumbo differences; we use tomatoes in our Creole gumbo, Cajun gumbo going to use tomatoes. But remember when you are cooking this gumbo, don’t stop stirring. It is kind of thick. If you stop stirring that, you’re going to be able to scorch on the bottom. You don’t want that. You don’t want a scorch on the bottom this thing. So, don’t forget to keep stirring this thing until it’s pretty much almost done.
Add just a little bit but pretty much I always keep checking it out and keep stirring it. Keep stirring it because I don’t want the scorch on the bottom and when you’re done, man this thing is going to be good. We’ll put in on some rice. If you want, you can put salt and Spanish rice. Make it even better. I am just going throw in some white rice and that is going to be wonderful.
Okay, so I’ll take you up to the stove and show you how to do this. All right, here we are at our crusty stainless steel pot. First thing we’re going to do is to start our gumbo by picking us a roux. Now we’re going to do that by adding half cup of used oil for this. Don’t use butter. You know how I like butter but don’t use butter because it could burn on you. We’re going to cook this for a little bit. We don’t want it to burn almost any.
But half cup of oil, half cup of flour, put down about a panel. Put my stove on about medium and I am just going to stir this up. We’ll get this roux going. You can now all mix with your flour. As it gets hot, it will start cooking a little bit.
Now, we’re not going to cook this until it turns brown. If you’re cooking yourself a Cajun gumbo, you cook this roux until it turn real dark. The darker, the better for Cajun gumbo but we’re cooking a Creole gumbo. What we do down on Charleston, in a low country, we cook Creole gumbo and we want to use a tan roux. So we’ll probably will cook it about 10 minutes or so, medium. You’re going to keep stirring it. Keep stirring it as you heat it up. The more you stir it, the better it is going to be. Work that roux and get it going but we don’t want to burn any so we want to make sure we keep stirring it to make our Creole gumbo.
Okay, I’ve been cooking the roux about ten minutes. We’ll add a little more of ten minutes. You see it’s starting to change color. It’s starting to get a little peanut butter color, nut color, tan color. That is the color I want right there. That is why we got to going.
Now, we’re going to take our vegetables. I call it the tropical vegetables. We have some celery, see how fine I chopped it? Try to chop your celery as fine as you can and underneath that, I have a whole green pepper. I cut a one a whole green pepper as fine as I could again, cut it up as fine as you can and we’ll put onion in there. Put the whole chop of onion and like I said, oh, like I said, the same thing about the onion, cut as fine as you can or the, same as the green pepper and the celery.
I am going stir all that in there. Now, I am going to turn my heat down a little bit and just simmer this in the roux until the vegetables are soft. Take about five minutes probably. This support right now where you are going to hit it with some salt and some pepper but I am not going to use salt and pepper. If you don’t have any, Creole season. You’ll see Creole season. It is pretty much your salt and pepper and some other things that in there, some garlic, some onions. I like it, good stuff. I use it a lot of times if I don’t want to use salt and pepper. I use a littler bit of this instead. Give it a little spice. Pretty much easier enough to make it salty, just a little bit.
Then we’re going to add some more later on. We’re just going to keep stirring that a little bit. After you cook the vegetables for about five minutes or so, not at low, we’re going to cook them more so it’s okay. We just want to start spreading out those flavors. You know how I do once I start getting hot. I start oozing out all those flavors.
We’re going to go ahead and add some okra. You know how I like the okra. I am just going to add just about a cup of okra. You can have more if you want. Okra is just a thickening agent for this. We’re going to let it thicken up our gumbo for us.
Gumbo actually means okra. It means okra in Spanish. Okra is African and the Spanish adopted the word gumbo from the African word for okra, now the word is. But it’s actually the African dish but gumbo means okra in Spanish.
Alright, I am going to stir all that up in there. It looks wonderful. Put some okra in there. We’re going to cook that for a little while. I am going to add a little bit of chicken broth to this. I’m going to add maybe about a cup of chicken broth and I am just going to let that cook, a cup of chicken broth. I am just going to let everybody cook and get together and become as one there with my gumbo and my celery and onions. Everybody is looking good, thickening up nicely.
I’m going to add probably three more cups of chicken broth and at the same time we’re going to go and throw my sausage in. Here is just a smoked sausage. It is Andouille smoked sausage. It’s a little hot. It has a smoked flavor, get a little spicy. There are no onions smoked sausages. You don’t have to use the old smoked sausage. You can use what kind of smoke sausage you want. It’s important to use smoked sausage though that way you get a smoked flavor up in your gumbo. And I am going to add enough three cups of chicken broth and I am going to go and turn my heat back to medium. Remember I turned it down earlier. Give that a good stir. If you want to be kind of thick, kind of soupy and as we cook it, of course it will get thicker as we go, alright.
So now we’re almost ready to let it simmer for a little while with one more thing in here. We’re looking pretty good gumbo. Now if you go use to fresh tomatoes, you can go ahead and add them now to let those tomatoes cook. I am going to use canned tomatoes in my gumbo.
We add a little bit of thyme also. We’re going to need a lot of thyme, a little tiny bit to give us a little bit of flavor. We’re going to add a lot of thyme, just a little bit, just little pinch about like that, the bone and there is the thyme. We’ll take about a handful of shrimp and I cut them on little pieces, you all see that? And I am going to put them in there and then it will become part of that sauce.
We’re going to put the rest of the shrimp in there, about ten minutes before it is done cooking and that will give us a pretty time cooking because you know shrimp, if you cook it too much, you know it simply do you right. But in the sauce, it’s going to give us a nice fish flavor. Probably we would not have to do that if I had some fish stock, chicken stock, I can use fish stock then we’re good to go. But I am going to put a little on this. I guess until I got on medium and I am just going to simmer it slowly. I won’t simmer it too fast. Just long enough for it to cook for those flavors to start coming together, starting to be somebody.
All right, come back here at the gumbo, see how we’re doing, cooking out nicely. I want cooking about five, two minutes, I just take in a sneak peak to make sure if things groovy where it’s supposed to be. It looks fine to me. Wrapping up but I think I do need to heat it with some hot sauce or something. What we’ll do is we’ll add a little bit of Texas Pete, just a little bit to give it a little bit of flavor and we will serve it with some Texas Pete too if you’re going to have some more, if they want some more hot up in there gumbo.
All right, we are simmering nice. Don’t forget to keep stirring this because it’s kind of thick. You want to keep on stirring it. Make sure it does not burn on the bottom. We don’t want scorch them, keep stirring up.
I've been cooking about, I don’t know, 15 minutes, looking pretty good. I am going to go ahead and add my tomatoes now. The two cans of diced tomatoes, really nice stir, looking good, little red color up in there. I like that. I like that a lot.
Alright, now if I had some, right now I would add some green onions but I don’t have any green onions. So I am not going to go with any green onion. I think we got enough onion flavor, we’ll be all right. I might be able to find some chives we could stick on it when we serve it. We shall see.
Alright, it’s looking good. I’m going to let that simmer for about another 15 or 20 minutes and I will see what happens. Alright, let them thick, cook and simmer. I’ll let it go about 30 minutes, looking pretty good. If you think gumbo is too thick, add some chicken broth. If you think it is too thin, take the lid off, let it simmer, let it cook down a little bit to thicken up.
All right a little bit so busy I cook it, when I put those tomatoes in there. Make sure it’s a little bit thin so I like to put on my rice. It’s going to be good. I like that juice with my rice.
All right, now we’re almost done. I got about 5 to 10 minutes more cooking. The last thing we’re going to put in here is the rest of our shrimp. And right now I have about two pounds of shrimp. We have about a pound of sausage.
Now if you don’t want to use shrimp, you don’t have to, you can use chicken. You can use any kind of meat you want. Gumbo is pretty much about put it together to make it taste good. There is chicken gumbo. I think it’s important if you use the sausage. Now we have the smoked flavor up in new gumbo, up in that. That is pretty good.
All right, shrimp cooks quick. We want to cook this just until shrimp starts to pink. Everybody is looking good and when our shrimp are pink, it will be called I am done and we will put on some rice and serve it up and oh, this is going to be so good. Man, that’s looking good in there. Alright, it makes me happy because I am hungry.
All right, I am going ahead and turn this off. Just like I said we don’t stay here and keep stirring it then it will scorch on the bottom because this is pretty thick. You know yours are probably thicker. I’m not like the bat like lid. This is pretty thick so you got to keep stirring as long as you have the heat on. So I can go turn and turn the heat off when I serve it.
What I do is to take this some rice in a bowl. I will use a flat bowl because this thing is so hot. We will spread out a little bit. Oh men, this is going to be some kind and look at that. Oh, that looks good. Some more shrimp up in there. The peppers and the bell pepper, celery, onions, shrimp, and sausage. Men, but on the end, you’re going to take some chives, sprinkle in some chives up on there. May add like I add some green onion and call it gumbo. Oh men, it’s going to be good.