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In Reply to: Re: does anyone have a jumbalaya or etoufee recipe? posted by 4milefred on July 04, 2011 at 13:24:11:
Modify Recipte as needed for jumbalaya
2/3 cup oil
2/3 cup flour
1. Mix oil & flour together in a 4 cup glass measure. Microwave uncovered on HIGH 6-7 minutes. Stir at 6 minutes--roux will be a light brown at this time & will need to cook 30 seconds to 1 minute longer to reach the dark brown color you want. Roux will be VERY hot, but usually the handle on your glass measuring cup will stay cool to the touch. (I have a 750 watt microwave; I sometimes have to cook oil and flour longer--you want the roux to be a dark brown, similar to my cabinets maybe!--the darker the roux, the stronger the flavor for some reason. (but you don't want to burn it) After you stir at 6 minutes, then cook a minute longer, you will see the change in color. Might have to experiment a few times to see how dark you want it.
2. Add onion, celery & bell pepper to roux in measuring cup. Stir and return to microwave. Saute on HIGH 3 minutes.
2 cups onion, chopped
1 cup celery, chopped
1/2 cup green bell pepper, chopped
3. Add garlic, parsley and green onion to roux. Stir and return to microwave.
Saute on HIGH 2 minutes..
4 cloves garlic, minced
1/4 cup parsley, chopped
1/4 cup green onion tops, chopped
You should have about 3 3/4 cups of roux now. If any oil has risen to the top, pour this off.
4. Slowly add enough hot tap water to bring roux to the 4 cup mark. Stir untill smooth. Roux freezes very well.
In large stock pot, bring 2 quarts water to a boil.(this is what my recipe says--I add as much water as I feel like! If you want to stretch it, feel
free) Add roux and bring back to boil. DO NOT USE AN IRON POT. (makes okra turn black, yuck)
To boiling roux, add: 3 bay leaves, tabasco to taste, salt & pepper, worcester-shire sauce, 2-3 pounds cut okra (I use frozen); 2 cans (8 oz size) tomato sauce. Boil for approximately 1 hour.
Add 1 bunch green onions, chopped; 1 small bunch parsley, chopped; boil for about 20 minutes more. If you are using raw crabs, add 1 dozen at this time.
Add 3 pounds raw peeled shrimp 2 or 3 minutes after the crabs. Just before serving add lump crab meat and oysters.
I don't use fresh whole crabs 'cos I can't get good ones here. So, I put in more shrimp--usually 4 pounds. The smaller size shrimp, the more you'll want to put in. Then I use frozen lump crab meat from the seafood shop; in desperation I will use 2 cans of canned white crab meat. I usually get a dozen & 1/2 oysters. I let everything boil again after I put in the seafood.
Serve over rice.
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