Seafood Gumbo
For the crustacean stock: To make the gumbo base: 20 cockles, washed in several changes of fresh water, to remove grit. To make the crustacean stock: 1. Roast crab shell in a hot oven with prawns shells and heads. When well coloured, deglaze and ... [... more]
BBC |
Floyd's Gumbo
450g/1lb large prawns (reserve the shells and heads for the stock) 1. Place all the ingredients for the stock in a large saucepan and cover with about 1.7 litres/3 pints cold water. Simmer for as long as possible - 4 hours if you can manage it - ... [... more]
BBC |
Gumbo
1. In a frying pan, heat the oil, then add the cherry tomatoes and garlic. Sauté for 1-2 minutes. 4. Add the okra, toss, then add the asparagus and then the double cream. 1 sea bass fillet, sliced 55g/2oz okra, cut in half 6 asparagus spears, ... [... more]
BBC |
Vegetable Gumbo
In a large heavy stew pot, place bouillon and 1/2 C white grape juice, onion, green pepper, celery garlic, cook until tender, 5-7 minutes. Add other ingredients, cook over low heat, stirring occasionally to keep from sticking to bottom. Cut fresh ... [... more]
International Vegetarian Union |
Green Gumbo
Our latest invention in the fat free vegetarian soul food category: Roux: Put 1/2 c. flour in a large-bottom well-seasoned cast iron pot or skillet and stir constantly over medium-low heat until caramel colored and toasty smelling (You could use ... [... more]
International Vegetarian Union |
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