Join "Jayni's Kitchen" this week for "The Gumbo Guy."
Host Jayni Carey and Kent VanHoesen will prepare the following recipes: Uncle Archie's Mardi Gras Gumbo, Muffuletta Oliver Salad and Sazerac.
A new show airs at 6:30 p.m. each Tuesday on Sunflower Broadband Channel 6. The show also is broadcast at 9:30 p.m. Tuesday; 9 a.m., 5:30 p.m. and 9 p.m. Wednesday; 9:30 a.m. and 7 p.m. Thursday; 10 a.m. and 7:30 p.m. Friday; 9:30 a.m. Saturday; 10:30 p.m. Sunday; and 10 a.m. and 8:30 p.m. Monday.
Uncle Archie's Mardi Gras Gumbo
1 1/2 quarts water
1 15-ounce bottle clam juice
1 cup red wine
4 ounces catfish, cut into 2-inch pieces
Reserved shrimp shells
Reserved oyster liquid
Reserved scallop liquid
Reserved fish skins
1/2 lemon, quartered
1 whole yellow onion (skin on)
2 celery ribs chopped, or leftover celery tops and ends
1 carrot, coarsely chopped
Reserved parsley stems
1 teaspoon sea salt, or to taste
1 or 2 dried red chiles, or crushed red pepper flakes, to taste
1 teaspoon black peppercorns
2 bay leaves
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
2 to 3 cups okra, fresh or frozen, cut in 1/2-inch slices
Salt & cayenne pepper, to taste
3/4 cup olive oil (or equal parts butter and olive oil)
3/4 cup all-purpose flour
2 celery ribs, sliced (reserve a few extra ribs and the tops and coarse ends for stock)
1 onion chopped (reserve the ends and skin for stock)
1 green bell pepper, seeded and chopped
Salt & cayenne pepper, to taste
5 or 6 garlic cloves, minced (reserve the scraps for stock)
1 teaspoon dried thyme
1/2 teaspoon paprika
1/2 teaspoon celery seeds
1/2 bunch parsley chopped (reserve the stems for stock)
1 14-ounce can whole tomatoes, hand-crushed
1 6-ounce can lump crabmeat (reserve juice for stock)
1/2 of 10-ounce package frozen lima beans, thawed
1 to 2 teaspoons Tabasco sauce
1 to 2 teaspoons Worcestershire sauce
1 bunch green onions, chopped (reserve half for garnish)
1 to 2 pounds fresh seafood (shrimp, scallops, squid, firm white fleshed fish; reserve shells and skins for stock)
1 pint fresh oysters (reserve juice for stock)
Cooked white rice
First, review the entire recipe carefully. Measure and prepare the seafood and the other ingredients as directed in the ingredient list and set aside. Refrigerate the seafood until ready to use. Reserve the fish skins, shrimp shells, seafood liquids, celery, onion, parsley stems and garlic scraps for the stock, as directed.
Seafood Stock: Combine all ingredients for the stock in a large pot, including the reserved ingredients.
Spice blend: Place the chiles or crushed red pepper flakes, peppercorns, bay leaves, thyme and oregano in a large tea ball, or tie the blend in a piece of cheesecloth and add them to the stock.
Bring the stock mixture to a boil, reduce the heat to low and simmer for no more than 30 to 45 minutes. Remove the stock from the heat and let stand at room temperature until cool. Strain and reserve the stock. Discard the spices and other ingredients.
While the stock is cooking, place the okra on an oiled baking sheet and bake for about 20 minutes in a 350-degree oven, turning once after 10 minutes. Remove the okra from the oven, season with salt and cayenne pepper, and set aside.
Roux: In a large Dutch oven or a heavy-bottomed pot, heat the oil (or oil and butter combination) over low heat. Whisk in the flour until smooth and brown it very slowly, stirring frequently. When the mixture begins to color, after 15 to 30 minutes, stir continually until it turns a medium dark-brown color, 15 to 30 minutes more. Do not scorch.
Add the celery, onion and green bell pepper (Creole trilogy) to the roux and raise heat to medium. Saute the vegetables just until they begin to soften, about 5 minutes. Season the roux with salt and cayenne pepper. Add the cooked okra, garlic, thyme, paprika, celery seeds and parsley. Saute the mixture for several minutes more. Add the crushed tomatoes and let the mixture thicken, 2 to 3 minutes. Whisk in the seafood stock, one ladle at a time, until the mixture is smooth and the desired thickness is achieved. The mixture should cover the vegetables by about 1 inch. Add the crabmeat, lima beans, Tabasco sauce, Worcestershire sauce and half of the chopped green onions. Simmer for about 30 minutes over low heat.
Just before serving stir, stir in the seafood (any combination of shrimp, scallops, squid and firm fleshed white fish) and the oysters and simmer for 5 minutes. Cover, remove the pot from heat and let stand for 15 minutes. The declining heat will continue to cook the seafood without overcooking it. From this point, the gumbo should never be brought to a boil again.
To serve, place some of the cooked rice in large soup bowls. Ladle the gumbo over the rice. If the gumbo is too thin, stir about 1 teaspoon of file powder into each serving. (Do not add file to the gumbo pot, and once the file is added to a serving, do not reheat. This will cause stringiness.) Garnish each bowl with the remaining chopped green onions. Serve the gumbo with bread and beer. Serves 6 to 8.
Muffuletta Olive Salad
2 cup cauliflower florets
4 cups large pimento-stuffed green olives, rinsed, drained and coarsely chopped
1 cup large, ripe Greek olives, pitted and coarsely chopped
1 cup roasted red peppers, chopped
1/2 cup capers, drained
5 to 6 pickled Greek pepperoncini,* drained, stemmed and coarsely chopped
1 cup red onion, diced
1 cup parsley, chopped
1 cup celery, thinly sliced on diagonal
1 large carrot, peeled and thinly sliced on diagonal
1 cup sun-dried tomatoes, chopped
1 cup fresh basil leaves, thinly sliced (optional)
2 tablespoon celery seeds
3 tablespoon dried oregano
1 teaspoon dried thyme
1 tablespoon fresh garlic, minced
1/4 teaspoon freshly ground black pepper
1/4 cup red wine vinegar
2 cups olive oil
Bring a pot of water to a boil over high heat. Blanch the cauliflower florets in boiling water for 1 to 2 minutes, drain and immediately transfer them to a bowl of ice water to cool. Drain well. Combine the cauliflower florets and remaining ingredients in a large bowl and mix well. Store the olive salad in a large, tightly-covered bowl, or in quart jars in the refrigerator. Allow the mixture to marinate for at least 24 hours before using. Use the olive salad on Muffuletta sandwiches, in salads, or as a relish or side dish to grilled fish and meats. Makes about 3 quarts.
*Greek pepperoncini are small, pickled hot green peppers packed in glass jars.
1 teaspoon simple syrup, 1 sugar cube or 1 teaspoon granulated sugar
2 ounces rye whiskey
3 or 4 dashes Peychaud's bitters
1/4 teaspoon Herbsaint (New Orleans brand of anise liqueur), Pernod, absinthe or other pastis
strip of lemon peel
Pack a 3 1/2-ounce old fashioned glass with ice. In a cocktail shaker, add the simple syrup, or moisten the sugar cube or granulated sugar with just enough water to saturate it, then crush or mix. Stir in the whiskey and bitters. Add a few cubes of ice and stir to chill. Do not shake.
Discard the ice from the old fashioned glass and pour in the Herbsaint. Coat the inside of the entire glass, pouring out the excess. Strain the whiskey into the Herbsaint-coated glass. Twist the lemon peel over the glass so that the lemon oil cascades into the drink, then rub the peel over the rim of the glass. Drop the peel into the drink, if desired. Serves 1.
- Recipes by Kent VanHoesen, aka "The Gumbo Guy"