This is my version of two varieties. It is flavorful, and will warm you to the bone. Making gumbo is not for the fast food cook, as it can take up to two or three hours to prepare.

Stock – The base for the rich, and wholesome flavor of gumbo begins with a good stock. Shortcuts can be taken with canned broth or bullion but I allow at least 2-3 hours. I use very little salt in my stock. You can always add it to your dish, and as you reduce it and the liquid cooks away, the salt stays in. When making a large batch of stock, I like to strain out the liquid, and cool it down, and then freezing it in containers large enough for a soup for later.

Ingredients for the Gumbo
(This is used for both varieties of Gumbo)

¾ cup of flour
¾ cup of light olive oil
1 stick of salted butter
2 large onions chopped
4 ribs of celery-chopped
cups of okra chopped in ½” thick pieces
3 cloves of garlic chopped
3 large tomatoes-chopped
3 cubes of chicken bullion
2 tsp black pepper
2 Tbs Texas Gourmet Sidewinder Searing Spice
3 Bay leaves
1 tsp Thyme leaves
2 16 oz. Cans stewed tomatoes-chopped

For the gumbo:

It takes time to prepare the vegetables and seafood, so prepare them one at a time prior to beginning to cook. The roux may also be prepared ahead of time.

Seafood Gumbo
(This will feed 10-12 people)

3 lbs. Shrimp – raw peeled (save shells for stock)
1 lb. Crabmeat
1 lb. Bay scallops
1 pint Oysters with juice
1 lb. Fish fillet-boned (save head & bones for stock)

Chicken and Sausage Gumbo
(Feeds 8-10 people)

2 Chickens (whole) with necks, gizzards & liver (if available)
2 lbs. Raw link sausage (If using smoked sausage boil for 20 minutes before adding to gumbo)
1 Onion-quartered
2 Carrots –cut big
3 Stalks of celery-chopped coarse with leaves
4 Cloves of garlic-peeled
½ tspn Black peppercorns
Pinch of salt
5 Bay leaves

In a stockpot add enough water to cover the chicken by about 2-3 inches then add the rest of the ingredients. Boil for 30 minutes, then cover and cook at medium heat until chicken is done. (It is done when the meat begins falling off of the bone. Remove the chicken, and continue cooking the remaining liquids for two more hours to reduce it by about 1/3.)

Seafood Stock

This stock can be made using shrimp shells, and or fish bones and head, using the same method and base ingredients as the chicken stock. (minus the chicken)

Roux

The roux is the base for the texture and flavor of the gumbo. It will require your undivided attention, so clear the kitchen, get a good large cast iron skillet or Dutch oven, a long spatula that can get into the corners of the skillet or pan and all of your patience. A good roux (the most flavorful one) is a deep brown color.

Start with equal parts of oil and flour. I use light olive oil because of its high flash point. About ¾ cup of each, over a medium fire, and stir it with your spatula or roux spoon every 10-15 seconds. With each stirring, (careful its very hot) you will start to notice the mixture browning as you stir. It should brown very slowly, if it browns too quickly, it will burn, and you will notice black chunks. (If this happens you have to start over). When the roux is about the color of caramel, I like to add a stick of butter. As the roux darkens you need to gradually lower your fire. I like to have a pot of stock waiting right by the roux because when the color is right I add a couple ladles of stock to slightly cool the roux then I add my chopped vegetables (except the okra). Increase the fire slightly adding more stock as needed to be able to stir the mixture and cook this for 45 minutes to an hour to caramelize the vegetables. This mixture will have a beautiful chocolate brown color and a nutty smell to it.

Now add the roux and vegetable mixture to the pot of reserved stock over medium heat, stirring well to combine. Then add your chicken or seafood and your other favorite gumbo ingredients.

Serve over rice.

Bon appetite.
Bryan F. Slaven
The Texas Gourmet

This is an easy to make dip that can be made ahead of time and served later. It will keep for up to 5 days covered in the refrigerator. It serves from  8 to 12 as a dip, unless they hang out and turn it in to dinner!

½ lb. Smoked salmon – chopped coarsely

1-    8 oz. Container of cream cheese (softened)

4- oz. Sour cream

2-    T prepared or cream style horseradish

1 T capers

1-    Fresh jalapeno- seeded and chopped

1 clove – fresh garlic, peeled and chopped

2-    T sun dried tomatoes in olive oil

¼ cup- chopped green onion with tops

1-    T- extra virgin olive oil

2-    T Texas Gourmet’s Sidewinder Searing Spice

     ½ tsp fresh cracked black pepper

Preparation-

Place in the refrigerator and chill for 1 hour or more

Bon Appetit!

Bryan Slaven

The Texas Gourmet

Successful Gardening with American HydroSoil 
by Bryan Slaven / The Texas Gourmet

As an organic  gardener and gourmet chef, I am pleased to comment on the positive effects of the combined efforts of :

* Limited space gardening using above ground organically grown and cultivated beds

* Adding American HydroSoil to the mix to supplement a generally hot and difficult to keep irrigated area to allow for less frequent irrigation of pepper plants during establishment periods.

*An exceptionally huge growth cycle and harvest for the peppers.

When Jim Olive first told me about the benefits of American HydroSoil, I was initially skeptical, but once he explained how the product retained water and made it  available to the plants after the surrounding soil dried, I was excited to try it in my garden. As an organic gardener, I am always interested in new ideas for bettering my maintenance and harvest without sacrificing the integrity of my organic mix. Once I planted my peppers in late April, it was already hitting temps up into the early 90’s and with that the delicate plants were immediately under strain. We also had a late spring cool blast which really concerned me and rightly so, because the early tomatoes I put in beds without American HydroSoil were severely stunted, but my peppers were unfazed. Within about 6 to 8 weeks the pepper plants were well on their way and were already putting on flowers. I work late many days during the week and the garden area is not lit, so my best and often only time to water is once or twice a week. Having the American HydroSoil really helped to sustain the plants when it normally would have been hit or miss on survival in the starting weeks and months.

The plants responded well to the heat and with the consistency of the water available from the American HydroSoil they grew like weeds in a total organic and fertilizer free environment. This year these plants have grown so much stronger and have produced an absolutely awesome fruit yield! For my gourmet recipes, I like to dehydrate the less hot pepper varieties and make custom grilling and seasoning mixes. The flavors and colors of my harvest have been exemplary and are reflected in the success and appreciation of the meals I serve. Thanks so much to American HydroSoil for a soil amendment that has helped me conserve water while making my garden better and easier to maintain.

Bryan Slaven

Texas Gourmet &
Organic Gardener

Everyone at the party loved your chili recipe.  One of our guests even asked if you had won any chili cook-offs!

Thanks so much for your assistance.  It was well worth the effort.

Happy New Year!

Joellen

I have been preparing great barbecue for many years and have always created my own homemade sauces for different cuts of meat or seafood. Grilled salmon has  been a favorite dish of mine for years and I  always try to prepare a marinade that will stand up to the rich flavor of this awesome fish. Our new Brazos River Barbecue Sauce contains the elements that pare well with salmon but will also caramelize nicely to be a great compliment to quail, ribs, shrimp and many other favorites. I hope you enjoy this dish with friends or family and share it with others that love the great taste of salmon fresh off the grill.

Serves 4 to 6

1- 2 to 3 lb. filet of salmon- I prefer the tail section, it contains no pin bones or rib cage bones. Leave the skin on when grilling to keep the filet intact and the skin and scales will act as a barrier to hold in moisture on the hot grill.

If you prefer salmon steaks, then allow 1  eight oz. salmon steak per person

Heat grill to med. high heat if using gas, if using charcoal, heat to approx. 400 degrees

Season the grill with cooking oil to prevent fish from sticking (be sure the grates have been cleaned well before grilling, nobody wants salmon that taste like hamburger or whatever else was last cooked on the grill)

1 lemon – cut into quarters for squeezing over the fish filets

Preparation-

Place - ½ jar of the Texas Gourmet’s Brazos River Barbecue Sauce into a bowl then brush onto the filets skin side down

Place the filets on the grill indirectly, brush with the barbecue sauce then cover the grill to hold in heat and allow the filets to cook evenly, be sure and baste again after 7 to 8 minutes

When filets are mostly opaque, remove from the grill and place on a preheated platter. Cover loosely with a piece of foil to rest the fish for 4 to 6 minutes (this will force escaping steam back into the fish and will redistribute the juices allowing the meat to be easily removed from the skin with a spatula)

Serve with Yellow Squash Casserole and fresh steamed spinach.

You can purchase the Brazos River Barbecue Sauce on our site at www.texasgourmet.com

Bon Appetit!

Bryan Slaven

The Texas Gourmet

Home for the Holidays Gift Market

Be sure and come out and see us at the Market in November, 19^th thru the 21^st We will have all of our products on sale including all of our gift sets, and for the first time you can try and buy our all new  “ Brazos River Barbeque Sauce”,  made with roasted Chile Pequin peppers, molasses, anchovy paste and a host of other local and all natural flavors It will be great to finish chicken or ribs on the grill and great as a dipping sauce.

November 19-21st

The Original Home For The Holidays

Christmas Gift Market 

At the Katy Merrell Center

6301 South Stadium Lane

Katy, TX 77494

Friday 5-9, Saturday: 10-6, Sunday: 11-4 

What We Do

The most common question that customers and vendors ask is who are we?

• We are a vendor supported gift market.
• Our vendors are juried in order to offer the customer the best quality and unique gifts not found in stores.
• We offer services that are not limited to gift markets for the customer and merchants.

Women’s Fashion & Home Decor! Jewlery, Florals & Gifts Galore! Homemade Goodies and much much more!

Katy Merrell Center.