Looking for a good gumbo recipe. I can't seem to get that true cajun flavor. I know it's in the "rue" , but that flavor just eludes me. All help appreciated. On the other hand I'd like to try some new venison recipe mainly for the backstrap and tenderloin. A marinade or rub to get some of the game taste out. Thanks...D

New Orleans Style Seafood Gumbo:

In a large pot:

Brown 1 Cup flour (all Purpose) with 1 C butter to the desired color (Dark, Dark is my favorite), stirring constantly over medium heat in order NOT to burn...just slowly brown.

Add plenty of water (leaving lots of room for seafood, vegetables, etc.) & bring to boil.

Add 2 or 3 large cans of chopped tomatoes and 3 cloves of chopped fresh garlic.

Simmer for approximately 1/2 hour.

Add 2 pkgs fresh or frozen cut okra & simmer 1 hour or so.

Add 1 TBSP Gumbo File.

Add cleaned Blueclaw crab bodies & claws (quartered bodies)(as many as desired).

Add 1 bag of "Shrimp & Crab Boil" spices.

Cook until ready, stirring occasionally and tasting as you go to determine spicyness (once reached, remove spice bag from pot).

Add desired amount of shrimp (large) and oysters the last 10 minutes of cooking.

You may thicken w/cornstarch/water mixture if desired (I like mine on the more "soupy" side, therefor the "plenty of water" comment above).

Note: I prefer to make my own roux but I have purchased bottled roux @ Krogers when I was in a big hurry and I have to say it wasn't all that bad. Be careful as a little goes a long way.

If you try this let me know what you think. And remember, modification of any recipe to suit your taste is OK by me.

Thanks I love the seafood gumbo. I'll give it a try and let you know how it went. D

Tony chacheres makes a roux mix that works pretty good. One key ingredent that makes the gumbo is Bay leaf, and Gumbo File. The Bay leaf is added throughout cooking, and the File is added at the end just before fire is turned off. This will Give that Louisiana Gumbo Flavor you are looking for.

Sorry but I don' like to give my recipes out very easily. I will help if you have any questions.

not to sound dumb but what is gumbo file i have never saw it is it a spice?

Gumbo file is dang hard to find ran out and had no luck at 4 different grocery stores. Only place I have found it local is at Pendry's

GUMBO FILE-1LB
00084-11
Powdered young sassafras leaves. Serves double-duty- for flavor and as a thickening agent. Flavor resembles Thyme and Savory. 1 Tbsp. to six portions of shrimp or chicken gumbo. Add to already cooked,
$18.06

http://www.penderys.com/index.html

Did some backstrap tonight that went over well. I butterfly cut it down into about 1/4 inch thick steaks. Then took this down to about 1.5 X 3 inch pieces. coated with Angelos gourmet seasoning. Let that set while I grilled some jalapeño cut in half that I had removed the seeds and veins with a spoon and sprinkled on the inside with a little season salt. I Left them on the grill until the skin side was burnt black. took off grill and sealed them in a plastic bag for a few minutes. That lets you peal off the blackened skin and all you are left with is the soft inside that is not at all hot to the taste but has good jalapeño flavor. Put a piece 1inch or so of pepper in the center of each piece of meat and rolled them up. Wrapped in bacon to help keep the meat moist and well everything is better with bacon right? stuck them on kabob skewers and grilled for about 9 minutes turning a few time. make sure you keep an eye on them in case of flare ups from the bacon grease. took a few over to my neighbor (who shot the deer) and his wife. Both said they were good and didn't even know it was venison until I told them. Both were surprised because it was not gamey at all.

If you want to get rid of a gamey taste in venison soak it in milk for a couple of hours. It will draw quite a bit of blood out.

My backstrap recipe is similar to imgonefishing's. Here is what you need... Tooth picks, Fresh onoins, fresh jalapenos, fresh garlic, 2 splashes of worchester sauce, and your favorite bacon(I like the thin sliced). Soak the butterflied venison in the worchester sauce and minced garlic for 30 minutes. While that is maranading cut the onions into decent sized chunks, Remove the stem and seeds from the jalapenos and cut them into thirds. Take a piece of venison with jalapeno on one side and onion on the other, wrap it with a whole piece of bacon. Then use a tooth pick to hold it all together. I put these in a pan so the meat stays juicy from the bacon. Pour the maranade over the top and its ready for the pit. Let it cook until the onions and jalapenos are tender. This stuff is awesome!!! This is the recipe that I use for people that don't like venison and they will clean their plate garanteed. Just don't plan on having left overs for the next day.