Stews, Curries, Gumbos and Deep-Fries Thead
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Got the recipe for that jambalaya?
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My intuition is that a Gumbo is a soup served over rice and a jambalaya has the rice mixed in during cooking. They're both wonderful but I prefer to make gumbo and serve it over the rice i cooked in an instant-pot. Besides, you can serve it over polenta, too!
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I do not but a quick search should provide a bundle of them.
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No problem. I just wing it.
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In this neck of the woods one of the major differences is the use of a dark roux in the building of a gumbo. Start with a cup of flour and a cup of oil. Cook slowly to the desired color. Dark chocolate is the usual stopping point. Jambalaya is often served over rice, and gumbo usually has a bit spooned on top.My intuition is that a Gumbo is a soup served over rice and a jambalaya has the rice mixed in during cooking. They're both wonderful but I prefer to make gumbo and serve it over the rice i cooked in an instant-pot. Besides, you can serve it over polenta, too!
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The rice is cooked in the Jambalaya. The sausage, chicken and trinity is browned then the rice and stock go in and it is covered and simmered until the rice is cooked. Fried okra can be added at the end.
Gumbo is a roux based stew with white rice served on the side or on top. Ettoufe is a dish where the main ingredients are cooked smothered in trinity and garlic then served over rice.
This how I understand it. I learnt this from watching Chef Justin Wilson on PBS.
![Tableware Mixing bowl Sleeve Serveware Cooking]()
Gumbo is a roux based stew with white rice served on the side or on top. Ettoufe is a dish where the main ingredients are cooked smothered in trinity and garlic then served over rice.
This how I understand it. I learnt this from watching Chef Justin Wilson on PBS.
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There was a place in Houston's I loved, Treebesrd's. Their jambalaya had fairly large strips of onion and bell pepper and canned tomatoes still in fairly large pieces. It was chock full of shrimp and sausage. Now I am thinking of getting some file and cooking a pot.
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I learned a lot watching Justin and was quite nonplused when a Cajun acquaintance blew up into a complete rant about his being a 'Counterfeit *******' who wasn't Cajun at all. His wife was, though, and possibly one grandmother. He was still funny and whipped up great chow!
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The weather is going to turn warm again later in the week but when it cools down once more, I will be right there after you. Duck leg and andouille sausage should be just the ticket. I already have the frozen okra . . .
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Here's tonight's experiment. It's a total winner and a complete meal in one bowl.
Ingredients
▢ 1 tbsp vegetable oil
▢ 1 onion , finely diced
▢ 1 tbsp Garam Masala or mild curry powder
▢ 1 tsp ground turmeric
▢ 1 tsp salt
▢ 1 red chilli , finely diced
▢ 2 tbsp freshly grated ginger
▢ 2 garlic cloves , minced
▢ 2 tbsp tomato paste
▢ 50 g | 1/4 cup ground almonds (see notes)
▢ 240 ml | 1 cup light coconut milk
▢ 120 ml | 1/2 cup vegetable stock
▢ 2 bell peppers , sliced
▢ 1000 gr/15 oz raw peeled prawns (shrimp)
▢ 225 g | 1 cup baby spinach
▢ 1 lime quartered , to serve
▢ Coriander (cilantro), to serve
▢ Pinch chilli flakes, to serve
Instructions
Heat the oil in a large pan or wok. Cook the onion over medium heat for a couple of minutes until softened.
Stir the curry Garam Masala, salt, turmeric, garlic, chilli and fresh ginger.
Add the tomato paste and stock. Stir in the ground almonds, coconut milk, and bell peppers. Cook for 5 minutes.
Add the prawns and cook until they just turn pink - a couple of minutes.
Finally, add the spinach and cook until it wilts. Check and adjust the seasoning to your taste.
Serve over rice with a pinch of chilli flakes and lime wedges on the side.
Fabulous--and filling!
Quick Shrimp Curry
Ingredients
▢ 1 tbsp vegetable oil
▢ 1 onion , finely diced
▢ 1 tbsp Garam Masala or mild curry powder
▢ 1 tsp ground turmeric
▢ 1 tsp salt
▢ 1 red chilli , finely diced
▢ 2 tbsp freshly grated ginger
▢ 2 garlic cloves , minced
▢ 2 tbsp tomato paste
▢ 50 g | 1/4 cup ground almonds (see notes)
▢ 240 ml | 1 cup light coconut milk
▢ 120 ml | 1/2 cup vegetable stock
▢ 2 bell peppers , sliced
▢ 1000 gr/15 oz raw peeled prawns (shrimp)
▢ 225 g | 1 cup baby spinach
▢ 1 lime quartered , to serve
▢ Coriander (cilantro), to serve
▢ Pinch chilli flakes, to serve
Instructions
Heat the oil in a large pan or wok. Cook the onion over medium heat for a couple of minutes until softened.
Stir the curry Garam Masala, salt, turmeric, garlic, chilli and fresh ginger.
Add the tomato paste and stock. Stir in the ground almonds, coconut milk, and bell peppers. Cook for 5 minutes.
Add the prawns and cook until they just turn pink - a couple of minutes.
Finally, add the spinach and cook until it wilts. Check and adjust the seasoning to your taste.
Serve over rice with a pinch of chilli flakes and lime wedges on the side.
Fabulous--and filling!
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The picture above reminds me that we are way overdue for our next trip to New Orleans....they have the best crawfish boils I have yet encountered. Nuff said.
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