Today's Case:
Piccadilly Gumbo
Re: Piccadilly Gumbo
From: Melveen
To: Phaedrus
Date: 11/7/2024, 8:44 AM
On 11/6/2024 9:48 PM, Melveen wrote:
Trying to your Piccadilly seafood gumbo recipe please send a copy to me.
Thank you in advance
Hello Melveen,
I am sending you the gumbo recipe below.
You can get the recipes yourself from my site, though. Do this:
1) Go to my Front Page: https://www.hungrybrowser.com/
2) On that page, go to the link "Links to the Most Popular Recipes": https://www.hungrybrowser.com/phaedrus/mostpopular.htm
OR
Go to the link alphabetic "Alphabetic List of All Recipes": https://www.hungrybrowser.com/phaedrus/mainindex.htm
3) On that page, scroll down the page to the link that you want, such as "Piccadilly Recipes: https://www.hungrybrowser.com/phaedrus/mppiccadilly.htm
4) On that page, go down the list to the recipe that you want and click on it. "Seafood Gumbo": https://www.hungrybrowser.com/phaedrus/m0801M16.htm#3
There it is! It's not too difficult.
Phaed
Here's the Gumbo Recipe:
Several years ago, someone sent me some scans of a few actual recipe cards
from Piccadilly, and the gumbo was one of them.
Note that this is a food service recipe. It makes 3 gallons and 5 pints of gumbo -
58 servings. If you don't want to make that much, you'll have to cut down the recipe.
"Granulated garlic" is like garlic powder, only not as finely ground.
You can use garlic powder.
"Gumbo Filé" is filé powder - dried & powdered sassafras leaves.
It's in the spices section of the supermarket.
A "bain marie" is a pot within a pot or pan of hot water, similar to a double boiler.
You can make a simple one. See: Bain-Marie
Phaed
Piccadilly Seafood Gumbo
Ingredients:
1-1/2 lbs onions
2-1/2 lbs celery
3/4 lb green pepper
1-1/2 tsps granulated garlic
4 oz margarine
2 gals hot water
1 tbsp white pepper (Note #4)
1/2 oz paprika
12 ozs beef base
1/2 of #10 can tomatoes (approx. 2 lbs of tomatoes & 1 pint liquid)
8-1/2 oz salad oil
8-1/2 oz soft flour
1-1/2 oz gumbo filé
12 oz real cold water
2-1/2 lbs cooked fish (Do not use fried catfish)
2 lbs cut frozen okra
2-12 lbs peeled, raw shrimp (70 to 90 count)(Note #3)
5 lbs 7 oz cooked rice
58 orders crackers
Directions:
1. Chop onions, celery and peppers 1/2". Add granulated garlic. Place in 4
gallon pot with margarine and sauté 15 minutes.
2. Add hot water, white pepper, paprika, beef base and tomatoes. Let come
to a boil, then simmer 30 minutes.
3. ROUX: Preheat salad oil to approximately 200° on medium hot fire. Add
soft flour and cook approximately 15 minutes, until medium brown, stirring
frequently. Remove roux from heat and cool to room temperature.(Note #1)
4. Fold roux into gumbo by rolling liquid with ladle. Care should be taken
not to break up vegetables. Bring back to boil.
5. Remove from heat, put in bain marie and let set approx. 1 hour or until
temperature of gumbo is approx. 180°.
6. Put 12 ozs real cold water in a clean sauce pan. Put the filé on top of the
cold water, mix at once very quickly with a whip (only long enough to moisten the filé)
and immediately fold this carefully into the gumbo with a ladle. Don't over-mix
the filé and water and be sure to add it to the gumbo immediately, before the
filé becomes ropey. Immediately dip the filé pan into the gumbo to rinse it and
quickly pour it back into the gumbo while rolling with a ladle.
7. Remove any bones from the fish and break it up into bite-size pieces no
larger than the end of your thumb. Do not chop fish. Add to gumbo.
8. Run hot tap water over okra for approximately 3 minutes to thaw and
partially cook okra.
9. Fold okra and raw shrimp into gumbo with ladle. Hold in bain marie 15
minutes before sending to counter.
10. Rice is added when gumbo is served to the customer. (1 heaping soup
spoon per order, 1-1/2 ozs.)(Note #5)
Makes 58 orders (8 ozs gumbo & 1-1/2 ozs rice.
Equals 3 gallons & 5 pints.
Notes:
#1 If roux is hot when added to liquid the oil may separate and give the
gumbo a greasy appearance.
#2 Gumbo should be made fresh for each meal, otherwise it becomes mushy
and not as good.
#3 Medium sized raw and left-over cooked shrimp may be substituted for
part or all of the shrimp weight. Cut raw and left-over medium shrimp in half.
#4 Amount of white pepper may be adjusted to regional taste.
#5 If customer does not want rice, no more gumbo is added.
