Howdy folks, could someone offer a good Cajun Gumbo recipe. I want to use pan fish (blue gills, perch or crappie) as he main meat. I can't think of better of a better place to ask. Thank you...PA Joe. :help
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Howdy folks, could someone offer a good Cajun Gumbo recipe. I want to use pan fish (blue gills, perch or crappie) as he main meat. I can't think of better of a better place to ask. Thank you...PA Joe. :help
You're going to get 20 different answers because there are so many different ways to make it....I only make chicken/sausage, so I don't know how it would differ from seafood...and it's very simple but good, however part of that is tied to the smokey sausage I use. Water, roux, chicken, (heavily) smoked sausage, onion, green onions, Slap Ya Mama or similar seasoning, chicken bouillion, a little garlic powder....sometimes some Emmeril's Essence...just add whatever you think it needs to taste good, better, or right. :)
Probably better to let someone with a seafood recipe give you the answer you need. lol
You may also want to try a couvillion dish...I've heard it's very good, but haven't tried it.
PA Joe, when we think of gumbo we're thinking of sausage, sausage and chicken, oyster, shrimp, crab sometimes all together in a seafood gumbo, but never fish. Gumbo is a dish that is cooked for a while to get all the flavors out of the ingredients and getting them to marry wonderfully. Fish for more that 10 minutes in the boiling base would fall a part long before you would get it to be gumbo. I guess you could build the base and cook it to finish and then add the fish for the last few minutes before being served but I have no idea how that would turn out. By the way, there are as many gumbo recipes as there are cooks, each with their own twist.
Fish is used more in a Courtbullion where it's cook in a tomato gravy. The gravy is cook to finish and the fish added at the end. You can use any fish but the firmer the fillets the better it will hold together. Redfish or black drum is traditionally used but others can be used.
Not mine but very typical.
Good luck,
"gene"
Gumbo - Cooking Louisiana
Redfish Courtbullion - Cooking Louisiana
Thxs, I'm open to 20 different recipes, lol. I had gumbo in New Orleans back in the 80's and darn that was good so I have to start trying up here in PA to find a good recipe. I got 3lb of fresh blue gills filets, so 1/2 is for gumbo. :-)
I hope ya fry the other half:)Quote:
Originally Posted by freytown
If you want to cook fish in a gravy over rice I'd recommend a courtbullion. It's more of a tomato based sauce.
Here is the recipe I use- it always gets et.
Ingredients
1 cup all-purpose flour
3/4 cup bacon drippings
1 cup coarsely chopped celery
1 large onion, coarsely chopped
1 large green bell pepper, coarsely chopped
2 cloves garlic, minced
1 pound andouille sausage, sliced
1 whole rotisserie chicken
1 smoked hamhock
3 quarts water
6 cubes beef bouillon
1 tablespoon white sugar
salt to taste
2 tablespoons hot pepper sauce (such as Tabasco(R)), or totaste
1/2 teaspoon Cajun seasoning blend (such as TonyChachere's(R)), or to taste
4 bay leaves
1/2 teaspoon dried thyme leaves
1 (14.5 ounce) can stewed tomatoes
1 (6 ounce) can tomato sauce
2 teaspoons gumbo file powder
2 tablespoons bacon drippings
2 (10 ounce) packages frozen cut okra, thawed
2 tablespoons distilled white vinegar
2 tablespoons Worcestershire sauce
2 teaspoons gumbo file powder
Directions
1. Make a roux by whisking the flour and 3/4 cup bacon drippingstogether in a large, heavy saucepan over medium-low heat to form a smoothmixture. Cook the roux, whisking constantly, until it turns a rich mahoganybrown color. This can take 20 to 30 minutes; watch heat carefully and whiskconstantly or roux will burn. Remove from heat; continue whisking until mixturestops cooking.
2. Place the celery, onion, green bell pepper, and garlic into thework bowl of a food processor, and pulse until the vegetables are very finelychopped. Stir the vegetables into the roux. Bring themixture to a simmer over medium-low heat, and cook until vegetables are tender,10 to 15 minutes. Remove from heat, and set aside.
3. Bring the water and beef bouillon cubes to a boil in a largeDutch oven or soup pot. Stir until the bouillon cubes dissolve, and whisk theroux mixture into the boiling water. Reduce heat to a simmer, and mix in the chicken, ham hock, sugar, salt, hot pepper sauce, Cajun seasoning, bay leaves, thyme, stewedtomatoes, and tomato sauce. Simmer the soup over low heat for 1 hour; mix in 2teaspoons of file gumbo powder at the 45-minute mark.
4. Meanwhile, melt 2 tablespoons of bacon drippings in a skillet,and cook the okra with vinegar over medium heat for 15 minutes; remove okrawith slotted spoon, and stir into the simmering gumbo. Mix in the sausage, Worcestershire sauce, and simmer until flavors have blended, 45 moreminutes. Just before serving, stir in 2 more teaspoons of file gumbo powder.
Thxs for all the input folks and I will use the fish in a courtbullion and make the gumbo with the sausage, shrimp, chicken, ham instead. Thank you PA Joe
another idea for the fillets if you want to try something different...Another member turned me on to this....
spread fillets out in a single layer in a baking dish, drizzle fresh lemon juice over them, sprinkle some cajun seasoning like Tony Cachere's or Slap Ya Mama (whatever you can get up there in PA lol) haven't tried Old Bay, but might work. Then you either lay on some thin sliced onions or I just use onion powder sprinkled over it...next spread a lay of Campbells Creme of Shrimp on top and cover with crushed Ritz crackers. Bake it in the oven until done...it's been a while, but probably 350-400 for 30 min or so, depending on how thick the fillets are. Then you just have to serve with a spatula since you can't find the individual fillets....man it's delicious!
Let me know if you can't find any good seasoning salts like that, and maybe I can help hook you up. :)
We've added bream filets to a gumbo before. As previously said, you just can't add them any earlier then a few minutes to the gumbo being done. Then after they're cooked, do not stir the pot much as they'll break apart. It was good with a different twist. Tonight we're doing a sac á lait étouffée with fried shrimp, potato salad and corn. Can't fry it all the time lol.
When adding fish to a gravy, broil them first with seasoning and butter. Then put them in your plate and ladle the gravy , courtboullion, gumbo or etoufee over them. I saw this on a New Orleans based cooking show with chef Frank Davis and have always done it this way since. Fish will fall apart cooked in the gravy. Just my:twocents. Don't let the Tennessee flag fool you, I lived 61 yrs 10 months in Louisiana and 2 months in Tn. so far. lol
Yes, that works Danny.
Great question. Definitely have to try the recipe, looks great
As the others have said, fish is NOT for gumbo! Couboullon (sp) or fried but not in a gumbo. If you are wanting seafood gumbo, use shrimp, oysters and crabs otherwise use chicken and sausage.
go to crappie cooking thread in forums and do the crappie bisque recipe, it is AWESOME. But do the modified version where you add thinly sliced potatoes and sautee the filets first in onions and minced garlic and it comes out like a fish stew or gumbo and is outstanding. that way you don't over cook the crappie and it really has some kick to it.
BTW I am trying ALL of the recipes on the crappie cooking forum and they are all terrific alternatives to frying, in fact havn't fried once this year and I have caught more crappie this winter than in most YEARS. killing them, so I have tons.
Not a gumbo. But a sauce piquante. Stole it from John Folse. HTH
1 pound (21-25 count) shrimp, peeled and deveined1 pound jumbo
lump crabmeat
1 pint select oysters in liquid
1 pound Sac a Lait, cubed
½ cup oil
½ cup flour
1 cup diced onions
1 cup diced celery
1 cup diced bell peppers
2 tbsps minced garlic
1 (8-ounce) can tomato sauce
1 cup diced tomatoes
1 tbsp minced jalapeños
2 whole bay leaves
½ tsp thyme
½ tsp basil
1 ½ quarts fish stock
1 cup sliced green onions
1 cup chopped parsley
salt and cracked black pepper to taste
Method:
In a 1-gallong heavy-bottomed saucepot, heat oil over medium-high heat. Whisk in flour, stirring constantly until dark brown roux is achieved. Add onions, celery, bell pepper and garlic. Sauté 3-5 minutes or until vegetables are wilted. Stir in diced tomatoes and jalapeños. Blend well then add bay leaves, thyme and basil. Slowly add fish stock, one ladle at a time, stirring constantly until all is incorporated. Bring to a low boil, reduce to simmer and cook 30 minutes. Add additional fish stock if necessary to retain volume. Add fish, shrimp, oysters and oyster liquid and continue to cook 5-10 additional minutes. Add green onions and parsley. Season to taste using salt and pepper. When shrimp are pink and curled, carefully fold in lump crabmeat. Adjust seasonings if necessary. Serve over hot white rice or pasta.
dont forget da sassafras
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Make you a crappie Coubion like this!!
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2 bags season blend sautéed down in a lil oil....1 big can tomato sauce....1 can rotel....1 regular can cream mushroom....1 can water! season to taste! I use tony chacheres...onion powder..garlic powder...lil ol bay...salt & pepper! Add a lil sugar to cut acidity of tomato sauce simmer for 30-45 minutes until veggies are all soft and tomato sauce can cook down some! Add crappie filets! Don't stir or they will fall apart! Simmer for about 15 more minutes serve over rice! Note: I also seasoned crappie filets in bowl with above spices also prior to droppin em in! Enjoy!
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That's it. Mrs.20 is gonna have to make this fer me next week...Quote:
Originally Posted by juicy
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You won't be disappointed! You'll have enough fuel that you can work a double shift then!! [emoji12][emoji12]Quote:
Originally Posted by 20watt
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Take your bream fillets and cook in shrimp boil...awesome
Fried - very good.
Crappie Almondine - Great. (can substitute with chopped pecans or walnuts also).
I have made Sauce Piquante with fish, excellent.
Using a recipe for Catfish Acadiana would also be good.