This is the coveted recipe for Gumbo as served in Mick’s Caribbean Deli in Key West, Florida.
First you make a roux:
1 cup cooking oil (or grease) 1 cup white flour
Take a cast iron skillet (very important) and heat the oil until it begins to smoke, then very carefully and slowly add the flour a bit at a time… constantly stirring being careful not to burn the flour. We are looking for a milk chocolate brown color, which should take about 30 minutes. Take off stove and set aside. DO NOT HURRY this part of the process.
Next you’ll need:
1. Be certain to wash all your fresh ingredients thoroughly.
2. Saute onions and celery in butter (about 10 minutes or until soft)
3. Add all the meats (including the rendered chicken) and the bell peppers. Simmer another 10 minutes.
4. Add tomatoes, seasonings (except File Powder), stock, vegetables, and the Roux from step 1.
DON’T FORGET THE CARIBE BEANS!
5. Bring Gumbo to a low boil, then immediately turn down to a simmer. Simmer for 1 hour.
** Note ** The Gumbo is thickened by the Roux but also by the File Powder. File Powder is made from ground sassafras leaves and it must be stirred into the Gumbo after it is removed from the heat. Over cooking of the File will make the powder tough and stringy. Serve over cooked white rice.
MAKES 20 – 30 SERVINGS so call the neighbors, gather the family and your friends (or people you want to be your friends). Serve with “Bean-Tini’s” and enjoy!!!!!
Traditional Olive Salad
This recipe for this Traditional Olive Salad is the same one used by Mick at his Caribbean Deli and he used a LOT of it! Every self-respecting New Orleans resident will have a jar of this flavorful mixture in their fridge. This recipe makes a large amount and we’re confident you’ll find many uses for this wonderful stuff!
1 gallon large pimento stuffed olives…slightly crushed and drained well
1 16 oz jar Mick’s Original Caribe Beans (rough chop)
1 quart jar pickled cauliflower…drained and sliced
1 8 oz jar capers, drained
1 whole stalk celery, sliced diagonally
4 large carrots, peeled and sliced diagonally
1 small jar (2 oz) celery seed
1 small jar (3 oz) oregano
1 large head fresh garlic, peeled and minced
1 tsp fresh ground black pepper
1 jar (16 oz) pepperoncini, drained and sliced
1 jar cocktail olives, drained
Red Wine Vinegar
Pronounced MOO-FOO-LET-TA, this culinary wonder was originally created by Signor Lupo Salvadore who owned and operated the Central Grocery on Decatur Street in the French Quarter in 1906 for one of his favored customers. One thing to remember on a trip to New Orleans: given the poor quality, or complete non-existence of airline food these days….stashing one of these delectable delights in your carry-on luggage is an absolute must. As the aroma of the Olive Salad fills the entire plane, it totally pisses off your fellow passengers that you were smart enough to think of this ahead of time…which makes it even more fun!!!!!
The Muffoletta cut in ¼’s will feed four timid people on a diet, two hearty New Orleanians, or one incredible “couchon!!!!!”