Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers.

See the footer of the board for our Facebook and My business pages.

Be sure and join our Dinar Only Newsletter Email list. It is located on the right. Your User Account Email when joining the board is for with in Neno's Place use of board information which you can control in your profile settings.


For "Advertising" with in my board to our Membership and Visitors see our "Sponsor Ad Info" in the Navbar. Neno's Place receives a low of 50,000 views a week to over 100,000 plus many times thru out the year.

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Longest Dinar holding Community. Reach Admin by Private Message. Copyright © 2006-2017

Ad Space M-1

Board Rules

October 2016


Calendar Calendar

Ad Space M-2

Revv Worldwide

IQD/Oil/Commodities Charts


Ad Space M-3

Top posting users this week

Top posting users this month

Ad Space M-4

Gumbo - this savory Creole stew is a melting pot of French, Spanish and African flavors.



Posts : 16618
Thanked : 807
Join date : 2013-01-12

Gumbo - this savory Creole stew is a melting pot of French, Spanish and African flavors.

Post by Lobo on Mon 08 Feb 2016, 8:45 pm


Be the first to Write a Review
Prep Time:   40 minutes    
Cook Time:   70 minutes    
Servings:   10  
Debuting in the late 18th century, this savory Creole stew is a melting pot of French, Spanish and African flavors. Its name derives from gambo (a Bantu word for "okra"), the ingredient traditionally used to thicken the dish. Although every Louisiana cook swears by a signature version, gumbos are united by the use of a rich, dark roux, and nearly all include fresh Gulf Coast shrimp or crayfish. Other than that, almost anything can go into the cooking pot.

  • Printer Friendly Version

  • 39


  • 1/2 lb. andouille sausage, cut in bite-size pieces
  • 1/2 lb. smoked sausage, cut in bite-size pieces
  • 1/2 lb. boneless veal stew meat, cut in bite-size
  • 1/2 cup plus 2 Tbs. vegetable oil
  • 1 lb. okra, trimmed and cut into 1/8-inch rounds
  • 6 Tbs. all-purpose flour
  • 1 cup chopped yellow onions
  • 3 quarts water
  • 1/2 lb. boneless, skinless chicken thighs, cut
      into bite-size cubes and seared until golden
  • 1/2 lb. smoked ham, cubed
  • 3 garlic cloves, finely minced
  • 1 Tbs. paprika
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1 tsp. ground dried thyme
  • 1 1/2 lb. lump crabmeat
  • 1 lb. shrimp, head-on, or peeled and deveined
  • 1 Tbs. filé powder
  • Salt and freshly ground pepper, to taste
  • Steamed white rice for serving
  • Hot sauce for serving

Wine Pairing

This pairs well with soft, full-bodied white wines from our Wine Club.


Put the andouille and smoked sausages and the veal in a large Dutch oven. Set over medium heat, cover and cook, stirring occasionally, for 30 minutes.

Meanwhile, in a large sauté pan over medium-high heat, warm the 2 Tbs. oil. Add the okra and sauté for 3 minutes. Transfer to a bowl. Wash and dry the pan.

To make the roux, in the same sauté pan over medium heat, warm the 1/2 cup oil. Add the flour and stir to incorporate. Continue cooking, stirring constantly with a wooden spoon or silicone spatula, until the roux turns the color of melted milk chocolate, 20 to 22 minutes. Reduce the heat to low, add the onions and cook, stirring often, until the onions wilt, about 5 minutes.

Add the onion mixture to the meat mixture in the Dutch oven, then add the okra. Slowly add the water, stirring constantly, and bring to a boil. Add the chicken, ham, garlic, paprika, parsley and thyme. Simmer, stirring occasionally, for 30 minutes.

Add the crabmeat and shrimp and simmer for 10 minutes. Remove from the heat, add the filé powder, and season with salt and pepper. Stir well.

Spoon steamed rice into soup bowls and ladle the gumbo over the rice. Serve hot sauce alongside. If serving the shrimp with the heads on, be sure to remove the heads and shells before eating. Serves 8 to 10.

Adapted from a recipe by Leah Chase, Chef/Owner, Dooky Chase's Restaurant, New Orleans.

    Current date/time is Wed 26 Oct 2016, 4:12 pm