What are the 2 Rules of gumbo?

Check out this list ,compiled by Jude Walker, to ensure you never make a faux pas, on the ten commandments of gumbo. I - Thou Shalt Never Use Tomatoes If we've learned anything from the Disney folks, it's this. ... II - Thou Shalt Not Use Un-Cajun Sausage Sausage in your gumbo can only come from authorized vendors. More items... •

episcopalplace.org - Ten Commandments of Gumbo - Episcopal Place

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Gumbo is a beloved entree and there are plenty of family recipes and secret seasonings. People around the world love this amazing soupy concoction of rouxy goodness and we can hardly wait to try delicious samples of it at Gumbo Gala on April 21st! Some of our more serious gumbo aficionados have compiled the Ten Commandments of Gumbo (all in fun, of course). It seems there are right and very wrong ways to make, serve and eat gumbo. Check out this list ,compiled by Jude Walker, to ensure you never make a faux pas, on the ten commandments of gumbo. I - Thou Shalt Never Use Tomatoes If we've learned anything from the Disney folks, it's this. Any cooyon with half a brain knows "Making Gumbo 101" contains this golden rule -- it's roux-based and not tomato-based! Tomatoes are for things like spaghetti sauce. II - Thou Shalt Not Use Un-Cajun Sausage Sausage in your gumbo can only come from authorized vendors. Brands like Savoie's, Richard's or any name ending in "eaux" and you good, bebe! III - Thou Shalt Not Use Store-Bought Roux Don't even entertain this thought. Now don't get me wrong, there are some that are just fine...if you paresseux comme ca! This a movement that needs to start immediately. Don't be lazy, stand by the stove and stir that flour and oil patiently until it's a perfect brown. IV - Thou Shalt Always Use a Bowl There is always that one person who "just can't stand all that juice" and will insist on making them a plate of rice covered with gumbo. That's not gumbo bruh, that's rice and gravy! V - Thou Shalt Only Use a Wooden Spoon I guarantee you that gumbo knows what's stirring it. It has feelings too you know! There's only one kind of spoon that can enter a gumbo pot, and that's a wooden one. VI - Thou Shalt Adhere to the 'Gumbo-to-Rice' Ratio Two parts gumbo, one part rice. It's simple math. You don't want it runny and you don't want it ricey. (Yeah, I don't know what "ricey" is either, but you comprende, oui?!) VII - Thou Shalt Always Keep Filé In Ya Cabinet Don't make me fill my bowl with rice then add all that chicken and sausage goodness, plop some potato salad next to it and then find out you out of filé. Oh, we gonna fight, yeah! VIII - Thou Shalt Not Mix Chicken & Sausage with Seafood Chicken and sausage gumbo = mais yeah cher! Seafood gumbo = pie-yow comme ca! Chicken and Sausage + Seafood = that don't go together, no! Stop that. Leave that separate please. IX - Thou Shalt Never Tell People Where the Potato Salad Goes It's an age-old question: Should the potato salad go straight in the bowl or in a bowl of its own? That's a personal choice. It's like politics, leave that discussion out of the kitchen.

X - Thou Shalt Always Stir Your Gumbo Counter-Clockwise

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Can you brine shrimp too long?

Though high heat can sometimes dry out seafood, brined shrimp stays moist and succulent. The same method works equally well with fish fillets. Larger pieces may need to brine for an hour, but any longer and the solution could alter the fish's delicate texture.

cookinglight.com - The Secret to Juicy Shrimp | Cooking Light

Step 1. Soak shrimp in brine.

Soak quickly in brine to keep lean seafood moist as it cooks and season it throughout. A solution of 1 tablespoon kosher salt and 1 quart water works to season 1 pound of seafood. Dissolve the salt in the water, and then submerge the shrimp and chill for 30 minutes. Eating healthy should still be delicious. Sign up for our daily newsletter for more great articles and tasty, healthy recipes. SIGN UP

Step 2. Remove shrimp and pat dry.

Remove the shrimp from the brine and discard liquid. Then pat the shrimp completely dry; any extra moisture on the surface of the shrimp will prevent them from searing and browning properly. Once dry, sprinkle with chili powder. We don't use additional salt here because the brine has already seasoned the shrimp.

Step 3. Sear shrimp.

Sear the shrimp in a cast-iron pan. Keep the pan dry—without cooking oil—so the spice rub toasts for more complex flavor. Flip the shrimp once they're lightly charred on one side. Remove them from the pan as soon as the edges where the veins were turn opaque.

Step 4. Serve immediately.

Enjoy soon after cooking for the best texture. Though high heat can sometimes dry out seafood, brined shrimp stays moist and succulent. The same method works equally well with fish fillets. Larger pieces may need to brine for an hour, but any longer and the solution could alter the fish's delicate texture.

Credit: Photo: Caitlin Bensel

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