Friday, November 8, 2013

Neckbone Gumbo

--Tailgatin' and how to make mofos start playa hatin' (Recipes)

Winter is coming! Mardi Gras too! So I thought I would share an original recipe here today that makes fotr great food for either or. I did a clear out the freezer gumbo one weekend that will become my standard recipe for batches of brown. I decided to use the oven method for the roux which worked out great. I basically followed as so according to this link HERE and was very, very pleased. When it comes to gumbo, it's all about the roux.

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A Dark Roux (Preferred by Cajuns) done in the oven

You're still going to need the time to make this roux although you wont have to hover over it constantly while doing so. It just needs a mix every 20 minutes. You could also choose to take it out of the oven before it's spent an entire two hours for a lighter colored roux. Though this dark Cajun version adds a super nutty, rich deep complex flavor into the mix. The roux keeps in the fridge for a couple months so dont make the same mistake I did and make enough for only one pots worth.

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Cajun Flour Dusted Pork Neck Bones

I had a 2 pound package of neckbones, 3 Andouille links from P & E Mullins Local in New Buffalo and a pound of shrimp in the freezer so I cleared those out and shopped for the Holy Trinity (Bell Pepper, Onion, Celery) and some okra. As far as spices and seasonings go I used Tony Chachere's seasoning with some fresh white pepper, dried thyme and a couple bay leafs. Pass the hot sauce bottle around when served.

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Roux cooking with the diced bell peppers, celery, onions and garlic

After browning the neckbones I tossed them in a pot with some chicken stock and let them simmer until fall off the bone. When ready I took all the meat off and saved it along with the stock which I skimmed the next morning. The neckbone stock along with another can of chicken stock would go into the pot with the seasonings and the sauteed Andouille to simmer with the Trinity and roux for 45 minutes. Add the neckbone meat and then the shrimp and okra go in last. It's ready to serve after the shrimp cook thru. My new gold standard as far as made at home goes. I like to add hard boiled egg into my bowl. As always it's even better on day's two and three .Stay warm y'all

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Cajun Gumbo made with Pork Neckbones, Shrimp, Andouille and Okra
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1 comment:

Frank Fahey said...

Tony C's bold or creole seasoning?

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