Louisiana Gumbo Cookoffs The Wоrld Chаmрiоnѕhiр Gumbо Cооkоff in New Ibеriа, Louisiana, might bе bеttеr thаn аnу festival I’ve ever аttеndеd — еvеn the time I danced to a zydeco band in the ѕtrееtѕ оf Arlington, Tеxаѕ. Juѕt wаtсhing the vidео оf thе World Championship еvеnt has mе tаррing mу tоеѕ and packing my bаgѕ. Go ahead, stop rеаding аnd watch thе vidеo. Undеr the tеntѕ аrе 96 tеаmѕ сооking gumbо. And one of those teams that returns year-after-year might surprise you. Their name? LOVEWORKS! Yes, LoveWorks, the adult store has been competing (and winning) various Gumbo Cookoffs for years. In fact, LoveWorks has become so well accepted into the community that no-one bats an eye at the “store behind the team”. And until you have tasted the LoveWorks’ recipe, “you ain’t tasted good gumbo”! I can attest to that statement 100%! In thе frenzy оf the New Year, I’ve аlrеаdу miѕѕеd at lеаѕt thrее сооkоffѕ. But the саlеndаr iѕ lаrgеr than еvеr with gumbо events from Nеw Yоrk Citу tо Wуоming, frоm thе Black Hillѕ tо thе Rосkiеѕ, with mоѕt, оf course, in Lоuiѕiаnа. I рrеdiсt thаt it won’t be long until gumbо cookoffs bесоmе”ѕуndiсаtеd” аnd “hаvе a circuit” like BBQ аnd сhili. But right nоw, аlmоѕt every cookoff benefits a local сhаritу, nоnрrоfit or ѕсhооl. I hоре it stays thаt way. Anуоnе frоm thе Sоuth will tеll уоu, there’s nothing quite likе ѕitting оutѕidе оn a соld Fаll night, gаthеrеd аrоund a соzу firе сhаtting аnd catching uр with friеndѕ аnd family while the cook for the night stirs thе gumbо роt. It’s a tradition in аnd of itѕеlf and one thаt Ibеriа Pаriѕh сеlеbrаtеѕ every уеаr with thе аnnuаl World Chаmрiоnѕhiр Gumbo Cооk-Off. If уоu’d likе to trу уоur hаnd аt making уоur very оwn Wоrld Chаmрiоnѕhiр gumbo fоllоw this gumbo rесiре аnd see if уоu have whаt it takes tо be сrоwnеd King or Quееn оf gumbo!
Category Archive: Recipes
Ingredients for seafood stock: 5 quarts water 2 doz. boiled crabs 3 lbs. raw shrimp, heads and shells on 1 carrot 1 onion, quartered 1/2 cup celery, coarsely chopped Fill 6-quart stockpot with 5 quarts of water. Pull off back shells of crabs and add shells to stockpot. Discard inedible spongy fingers, break crabs in half and set aside. Peel shrimp and add heads and shells to pot. Set shrimp aside. To stockpot add carrot, onion, celery and cover, simmering for 2 hours. Strain stock and return to pot. 3 cups onions, chopped 1-1/2 cups celery, finely chopped 1 cup green pepper, finely chopped 3 cloves garlic, finely chopped 3 lbs. okra, cut into1/4″ pieces 1 cup + 1 tbsp. cooking oil 2 tbsp. flour 1 (16 oz.) can tomatoes 1/2 cup ham or sausage, diced 1 tsp. thyme 1 tsp. basil 3 bay leaves 1/4 cup parsley, chopped Salt and pepper to taste Tabasco sauce to taste Worcestershire sauce to taste Rice In a separate pan or deep skillet, make a roux with oil and flour. Cook over medium low heat until golden brown. Add vegetables and sauté over low heat until softened, then add tomatoes, ham or sausage and seasonings and continue cooking 10 minutes. Add to stockpot along with shrimp and crabs which were set aside. Bring to a simmer and cook slowly for 1 hour. Serve over rice.
INGREDIENTS: 1 cup flour 1 cup vegetable oil 4 cups okra, chopped 6-1/2 quarts water 2 cups onions, diced 1-1/2 cups green pepper, diced 1-1/2 cups green onions, chopped 1/2 cup celery, diced 3 cloves garlic, chopped 4 gumbo crabs, cleaned and cut in half 1 (13-oz.) can of tomatoes 2 lbs. peeled shrimp, 50 to 70 count 1/3 cup parsley, chopped Salt and pepper to taste Steamed rice Make a roux. (See Lagniappe.) Set aside. Smother okra in another pot in 1/2 quart of water until thick and mushy. Set aside. In a gumbo pot, sauté onion,bell pepper, green onions, celery and garlic in cooking oil until limp. Add roux to the seasonings and stir until well mixed. Add 6 quarts of water and bring to a boil. Add smothered okra, crab and tomatoes and allow to simmer one hour over medium heat. Stir occasionally to prevent burning. Add shrimp, salt and pepper, simmer 1 more hour. The gumbo will thicken slight-ly. Sprinkle with parsley. Serve over rice. Serves 25.
INGREDIENTS: 14 lbs. chicken (deboned, skinless breasts and thighs, cut into 1-1/2″cubes) 8 lbs. Andouille sausage* 7 lbs. onions, chopped 3 stalks celery, chopped 3 bell peppers, chopped 4 bunches green onions, chopped 1 cup garlic, minced2 cups parsley, dried 1/4 cup fresh thyme, crushed (or 1/8 cup dried) 6 bay leaves 1/4 cup Worcestershire sauce 1 small bottle Tabasco sauce 1/4 cup liquid crab boil 1/4 cup lemon pepper Salt and pepper to taste 2 gallons water 20 chicken bouillon cubes Roux of 4 cups oil and 5 cups flour 5 lbs. fresh okra *(If you can not find Andouille, use another type of smoked sausage or German sausage.) Make a roux in a large cast-iron pot, 3- to 5-gallon capacity. Add onion, celery,bell pepper, garlic and okra and cook, stirring constantly, until the onions are tender and okra slime is gone, about 20 minutes. Stirring constantly, add sausage, water, bouillon cubes and liquid crab boil and bring to a steady boil.Reduce heat to simmer and add all other ingredients except chicken, green onion and parsley. Cook for 1 hour. Add chicken and cook for 30 minutes.Add green onion and parsley. Skim oil from top. Serve over rice. Serves 50.
INGREDIENTS: 3 tbsp. olive oil 1-1/2 lbs. medium unshelled shrimp 4 tbsp. margarine 1 large onion, chopped 1 carrot, chopped 1 stalk celery, chopped 2-1/2 cups water 1 cup dry white wine Salt and pepper to taste 3 chicken bouillon cubes 1 bay leaf 1/4 cup long grain rice 1 (15-oz.) can tomatoes 2 cups cream Shell and de-vein shrimp. Reserve shells. Sauté shrimp shells in a 4-quart Dutch oven in hot oil over medium high heat until they turn pink, stirring constantly. With a slotted spoon, discard shells, leaving flavored oil in Dutch oven. Add shrimp to oil and cook over medium high heat, stirring frequently,until shrimp turn pink, about 3 minutes. Set shrimp aside. Reduce heat to medium and add margarine, onion, carrot and celery. Cook, stirring occasionally, until tender. Stir in water, wine, salt, pepper, rice, bouillon cubes and bay leaf. Bring to a boil and reduce heat to low. Cover and simmer 15 minutes or until rice is tender. Remove Dutch oven from heat and discard bay leaf. Drain juice of tomatoes into rice mixture, stir in tomatoes and add cooked shrimp.Spoon half of mixture into blender and blend on low speed until smooth.Pour mixture into Dutch oven. Repeat with remaining mixture and add to Dutch oven. Stir in cream and heat just to boiling over medium heat.
INGREDIENTS: 1/4 cup green pepper, chopped 1/2 cup onion, chopped 1/2 cup celery, chopped 1 clove garlic, minced 1 (14-1/2 oz.) can no-salt-added tomatoes, undrained and coarsely chopped 1 (8-oz.) can no-salt-added tomato sauce 1/2 cup Burgundy or other dry red wine 3 tbsp. fresh parsley, chopped (or dried) 1/4 tsp. whole oregano, dried 1/4 tsp. whole basil, dried 1/2 lb. haddock or cod fillets 1/2 lb. large fresh shrimp, peeled and deveined 1/2 lb. fresh sea scallops 1/2 lb. frozen green peas Coat a large Dutch oven with vegetable oil cooking spray and place over medium heat until hot. Add green pepper, celery, onion and garlic; sauté 4 to 5 minutes or until vegetables are tender. Add chopped tomato and next 5 ingredients; stir well. Bring to a boil; cover, reduce heat and simmer 10 minutes,stirring occasionally. Cut haddock fillets into 1-inch pieces. Add haddock pieces, shrimp, scallops and peas to tomato mixture, stirring well. Bring to aboil over medium heat; cover, reduce heat, and simmer 8 to 10 minutes or until shrimp turn pink, and fish flakes easily when tested with a fork. Yield: 5cups.
INGREDIENTS: 1/2 cup fruity olive oil 1 tbsp. garlic, minced 1 dried hot red pepper, or to taste 1 cup lump crabmeat (about 1/2 lb.), picked over for cartilage (or Shrimp) Salt and freshly ground black pepper to taste 1/2 cup dry white wine 1/2 cup fresh parsley, minced 1 lb. linguine or spaghetti Boil well-salted water in large pot. In a small saucepan, warm the olive oil,garlic and red pepper over low heat until garlic turns golden brown. Add the crab, salt, pepper and wine, and simmer until reduced slightly. Add half the parsley, cook another minute, and turn off the heat. Cook the pasta accordingto the package instructions. When just about done, reheat the crab sauce. Drain the pasta, toss with the sauce, and top with the remaining parsley.Serves 3 to 4.
INGREDIENTS 3 sticks margarine 4 onions, chopped 3 ribs celery, chopped 2 green peppers, chopped 3 cloves garlic, minced 1/2 cup flour 1-1/2 lbs. shrimp 1-1/2 lbs. lump crabmeat 2 cups cream 1 lb. Cheddar cheese, cubed 1 tsp. Tabasco sauce Salt and pepper to taste 1 lb. pasta, cooked and drained 1 cup grated cheese Melt margarine in a large saucepan and sauté vegetables until tender. Add flour and stir until well blended, about 12 minutes. Add seafood and cook for 20 minutes, stirring constantly, over medium to low heat. Add cream,Cheddar cheese, Tabasco sauce, and mix well. Add salt and pepper to taste and simmer for 10 minutes. Add pasta and toss. Pour into 3-quart casserole dish and sprinkle with grated cheese. Bake at 350°for 15 minutes. Serves 10.
INGREDIENTS: 1 lb. shrimp 1 lb. crawfish 1 lb. crabmeat 2 cups green onions, chopped 3 sticks butter 1 No. 1 can mushrooms 2 tbsp. flour 1/2 cup milk Salt, pepper and Tabasco to taste 1 cup Mozzarella cheese, grated, for topping Sauté green onions and mushrooms in butter until tender. Add seasoned seafood. Stir and add flour and milk. Put in casserole dish and top with grated cheese. Bake at 325°until casserole is bubbly and cheese is melted. Serves 6-8.
INGREDIENTS: 1 stick butter 1 bunch green onions, chopped 1/2 cup fresh parsley, finely chopped 2 tbsp. flour 1 pt. cream 1/2 lb. Swiss cheese, grated 2 tbsp. sherry 1/8 tsp. red pepper Salt to taste 1 lb. crabmeat 1 lb. shrimp, peeled Melt butter in heavy pot over low heat. Sauté onion until limp. Add parsley.Blend in flour. Add cream and cheese and stir until cheese is melted. Add sherry, salt and red pepper. Gently fold in crabmeat and shrimp. Cook 10 minutes. Put in chafing dish or casserole.