Archive for Gumbo

Corner Bar & Grill, New Orleans, La

Posted in New Orleans Restaurants with tags , , , , , , , , , , , , , , , , , , , , , , , on May 7, 2009 by restaurantouring

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There’s a little bar & grill by the river, down in New Orleans.  It’s probably one of my favorite little places to go to eat lunch, because it’s laid back, they serve a large portion of rich, chicken gumbo with jambalaya in the middle instead of rice (two of my favorite things on this planet are gumbo and jambalaya), and they have crispy-on-the-outside, savory and tangy-on-the-inside fried pickles with a ranch dressing dip. Fried pickle chips are delicious. Just try it. You’ll like it. Now I sound like your mother!

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So if you’re ever in the area and you want a cool little sports bar with plenty of big windows to dine at, check out the Corner Bar & Grill on St. Peter and Decatur. It’s a pretty relaxed place, so I wouldn’t suggest going there for a quick bite to eat if you’re in a rush to go somewhere. But if you’re tired from walking, if you want a place to sit down, and if you wanna grab a beer, some fried pickles, and maybe a sandwich or their signature “Gumbalaya,” this place is where it’s at. Prices are moderate but service (in true southern fashion) is admittedly slow. The food is a little inconsistent, but watching sports on any of their HDTv’s or people-watching are both fair game. But, you’re in the south. Relaaax. And let me know what you think!

Corner Oyster Bar & Grill
500 Saint Peter St.
New Orleans, LA 70116
(504) 522-2999
*get the fried pickles and share with friends
**try the gumbalaya!
***beware the gratuity added to the bill to avoid tipping them twice!

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Creole Gumbo

Posted in Home cooking and more with tags , , , , , , , , , , on March 11, 2009 by restaurantouring
Creole Gumbo

Creole Gumbo

The word “gumbo” comes from the African word for okra, kingombo, and in New Orleans, there’s no doubt that a cup of gumbo is king. Bad puns aside, here’s a recipe for some creole gumbo. Happy Mardi Gras, everyone:

Ingredients:

– 4 tbl butter

– 1 lb. smoked andouille sausage, sliced

– 1/2 cup of flour

– the trinity: ½ onion, chopped, 1 bell pepper, chopped, 2 stalks celery, chopped

– okra, sliced

– 2 medium tomatoes, chopped

– 4 cups, beef or chicken stock

– 4 cups, fish or shrimp broth

– 1 bay leaf

– ½ tsp. thyme

– salt and pepper

– hot sauce (optional)

– 12 to 18 shrimp

– 6 to 12 oysters, mussels, or clams

– 12 crawfish or 3 split crabs

– cooked long grain rice

– chopped parsley, to garnish

Directions:

Melt the butter in a large dutch oven or heavy pot. Sauté the andouille to render out some of the fat. Strain and reserve. Sauté the okra to prevent sliminess. Strain and reserve. Add flour to the fat to make a roux, adding more butter or oil as needed. Gently cook roux until it darkens to the color of chocolate. Add onions and cook until onions caramelize. Stir constantly to make sure nothing burns. Add the rest of the veggies and tomato and cook until soft. Pour in the stock with the okra, sausage, bay leaf, and thyme. Lightly season the gumbo with salt and pepper (the flavors and salt will concentrate after simmering for an hour to two hours). Add the seafood last, to ensure that it does not overcook – clams, oysters, or mussels first, followed by the crabs split in half, and finally, the shrimp). Divide soup into 6 bowls, making sure that every bowl gets a little bit of everything. Top with a mound of rice, and sprinkle with some of the chopped parsley. Serve very hot, with or without hot sauce.

Notes:

– Whenever you’re working with bivalves like clams and mussels, you want to be sure to use fresh product.  Also, be sure to soak them in several changes of cold water so that they won’t be too gritty or sandy.  Scrub the outsides of clams with a brush under cold running water.  Remove the beards of the mussels with a needle nosed plier.

– Be careful with the clams, since clams will add saltiness to the gumbo over time.  A perfectly seasoned gumbo may end up being far too salty the next day.  To help remedy this, remove the shells before storing your gumbo overnight.

– You may find that the gumbo is not thick enough to your liking.  You can remedy this in a number of ways.  You can add less liquid (remember that the seafood will give up some liquid, too.  This can thin out the gumbo), make a larger batch of roux, or fortify the gumbo with additional roux after you’ve simmered it for a while.  Okra helps.  File powder (ground, dried sassafras leaves, used as a thickener and flavoring agent in Cajun style gumbos) works too.  I’d stick with roux and okra for this version of gumbo, though — I think it’s more authentically Creole.