Creole Gumbo - KATV - Breaking News, Weather and Razorback Sports

Creole Gumbo

  • RecipesMore>>

  • Blueberry Cheesecake Bars with Oreo Cookies, 7/22/14

    Blueberry Cheesecake Bars with Oreo Cookies, 7/22/14

    Tuesday, July 22 2014 11:12 AM EDT2014-07-22 15:12:24 GMT
    Alan BennettYield: 32 servingsIngredients:1 1/4 Quart Oreo Pieces-small, divided6 Tbl. butter, meltedCup Original Cream Cheese, softened2 Cup sugar4 Ea. eggs1 1/4 Cup fresh blueberries1/3 Cup semi-sweet or dark chocolate, meltedDescription:Cheesecake bars made with fresh blueberries and Oreo Cookie Pieces.Preparation Steps:Combine 1 lb. of the Oreo Pieces and butter; press evenly onto bottom of 1 parchment-lined half-sheet pan. Place cream cheese and sugar in large bowl of electric mixer fitt...More >>
    Alan BennettYield: 32 servingsIngredients:1 1/4 Quart Oreo Pieces-small, divided6 Tbl. butter, meltedCup Original Cream Cheese, softened2 Cup sugar4 Ea. eggs1 1/4 Cup fresh blueberries1/3 Cup semi-sweet or dark chocolate, meltedDescription:Cheesecake bars made with fresh blueberries and Oreo Cookie Pieces.Preparation Steps:Combine 1 lb. of the Oreo Pieces and butter; press evenly onto bottom of 1 parchment-lined half-sheet pan. Place cream cheese and sugar in large bowl of electric mixer fitt...More >>
  • Melinda's chocolate peanut butter "dump" cake

    Melinda's chocolate peanut butter "dump" cake

    Tuesday, July 22 2014 9:20 AM EDT2014-07-22 13:20:16 GMT
    From Melinda Mayo, My Chocolate Peanut Butter "Dump" Cake was a hit this morning on Daybreak. I love to cook, but I don't bake a lot, so I bought this new cookbook with easy recipes. Chocolate Peanut Butter Cake 1 Pkg (about 15 oz.) chocolate fudge cake mix 1 1/4 cups water... 3 eggs 1/3 cup vegetable oil 2/3 cup creamy peanut butter, *warmed divided 1 cup mini peanut butter cups *Microwave peanut butter on LOW (30%) about 2 mins until pourable 1. Preheat oven to 350 degrees. Spray 13 x 9...More >>
    From Melinda Mayo, My Chocolate Peanut Butter "Dump" Cake was a hit this morning on Daybreak. I love to cook, but I don't bake a lot, so I bought this new cookbook with easy recipes. Chocolate Peanut Butter Cake 1 Pkg (about 15 oz.) chocolate fudge cake mix 1 1/4 cups water... 3 eggs 1/3 cup vegetable oil 2/3 cup creamy peanut butter, *warmed divided 1 cup mini peanut butter cups *Microwave peanut butter on LOW (30%) about 2 mins until pourable 1. Preheat oven to 350 degrees. Spray 13 x 9...More >>
  • Grilled Jalapeno & Tequila Chimichurri, 7/21/14

    Grilled Jalapeno & Tequila Chimichurri, 7/21/14

    Monday, July 21 2014 10:32 AM EDT2014-07-21 14:32:35 GMT
    On the Border2 cups Extra Virgin Olive Oil1 cup lime juice¼ cup Agave Nectar3 Garlic cloves½ cup cilantro leaves½ cup diced red onion1 medium sized jalapeno, grilled and de-stemmed1/2 Tbsp Salt (or to taste)¼ cup of 100% Blue Agave Reposado TequilaPut all items in a blender and pulse until all items are incorporatedKeep ½ cup separate for basting after grillingMarinade beef, fish or chicken for 2 hours, discard marinade.Brush meat with reserved marinade after cookingTop with fresh cracked Bla...More >>
    On the Border2 cups Extra Virgin Olive Oil1 cup lime juice¼ cup Agave Nectar3 Garlic cloves½ cup cilantro leaves½ cup diced red onion1 medium sized jalapeno, grilled and de-stemmed1/2 Tbsp Salt (or to taste)¼ cup of 100% Blue Agave Reposado TequilaPut all items in a blender and pulse until all items are incorporatedKeep ½ cup separate for basting after grillingMarinade beef, fish or chicken for 2 hours, discard marinade.Brush meat with reserved marinade after cookingTop with fresh cracked Bla...More >>

Recipe from Edgar M. Dapremont Jr.

1c. Chopped celery
1 large onion, chopped
1 large green bell pepper, chopped
4 tsp. File (if you can’t get this, it will still be a very good gumbo)
2 toes minced or chopped garlic
1 cup of all purpose flour
3/4 cup bacon grease
1 lb. Andouille sausage (a Cajun sausage) - if you can’t get this use a good smoked sausage
1 tbsp. Sugar
1/8 cc Tobasco
1/2 teaspoon Tony Chachere’s seasoning
3 Qt. Water
6 beef bouillon cubes
4 bay leaves
1/2 tsp. Dried leaf thyme
1(14 1/2-oz.) can stewed tomatoes
1 small can tomato sauce
2 (10oz.) Frozen cut okra, thawed
2 tblsp.
White vinegar
1 or 2 lbs. of lump crabmeat
3 lbs. shrimp
2 Tbsp. Worcestershire sauce

ROUX: Add flour to ¾ cup melted bacon grease in large heavy skillet and stir well to blend. Cook this over low medium heat stirring constantly until it becomes a dark mahogany rich brown color. This will take 20 to 30 minutes and it must be watched continuously and you must continue to stir until finished or flour will burn.

Alternate method of preparing Roux: I take the flour and brown it on a high fire while stirring constantly until it is a rich brown. I make the roux by then adding the brown flour to the bacon grease and then I just add the processed vegetables. I use brown flour a lot in gravies and soups so I have a big container of brown flour always available. (My mother browns 5 lbs. of flour in advance in her oven and then keeps it in the freezer for whenever she needs it. Both methods of making a roux work well but you just have to make sure it is good and rich brown.

VEGETABLES: Process the onion, celery, bell pepper, and garlic in a food processor. Add sausage and the processed ingredients to the roux and cook for 10 to 15 minutes, stirring constantly to sauté the vegetables. Set this aside.

BOIL WATER: While preparing the roux and vegetables start the 3 quarts water to boiling in a large Dutch oven or Gumbo pot at least 6 Qt. Size. Add beef bouillon to boiling water to create a beef broth. Combine roux mixture to boiling broth and stir. Reduce heat and add bay leaves, thyme, tomatoes, tomato sauce, sugar, salt, Tony’s seasoning, and tobasco to boiling mixture. Simmer on low heat for 1 hour. At the 45 minute mark, add 2 teaspoons file to gumbo and stir.

OKRA: While the gumbo is cooking, cook the okra in a large frying pan with the 2-tablespoon of vinegar for about 15 or 20 minutes. Drain the fat off the okra and set aside.

CRABMEAT,SHRIMP,OKRA : After the gumbo has been cooking for about 1 hour, add crabmeat, shrimp, okra, and Worcestershire sauce. Cook for about 45 minutes more after adding these last ingredients. At the end add 2 more teaspoons of file.

Serve over rice.

Comments from Edgar: 
The gumbo can be frozen or refrigerated and many people like it better the next day. Bon Apetit!

*DISCLAIMER*: The information contained in or provided through this site section is intended for general consumer understanding and education only and is not intended to be and is not a substitute for professional advice. Use of this site section and any information contained on or provided through this site section is at your own risk and any information contained on or provided through this site section is provided on an "as is" basis without any representations or warranties.