Friday Morning Bookclub

January 12, 2011

Football Food

Filed under: Recipes — susanbright @ 3:06 pm

The Raven’s games are a big deal at my house.  Football doesn’t do a think for me, however I enjoy planning and preparing the food for the guys. Every away game, my basement is full of Raven’s fans of all ages. These guys have been coming over to watch the games for years and have their own crazy traditions, including their “good luck” piece which is a bunch of popsicle sticks which one of the kids painted and glued together and has a prominent place right by the big screen tv.

This past week I made a huge “vat” of seafood gumbo, something I try to do once a season. Afterall my husband lived in New Orleans before we got married and we both developed a love for Mother’s Restaurant’s gumbo.  For those of you who have never made gumbo, it is all in the roux. You cannot make a good gumbo without a rich, dark roux, which takes a lot of patience. The roux, which is made by slowly heating oil  and flour is what gives the gumbo it’s rich, nutty flavor. It is not something you can rush, because if it burns you have to and start all over again!

The recipe I use is my own variation of a recipe I originally got from a Southern Living Cook Book and it is so good that I wanted to share it with you!

 Saefood  Gumbo

1 1/2 cups vegetable oil

2 cups flour

4 (32 oz cartons) chicken broth

1 bunch chopped green onion

2  cups chopped onion

3/4 cup chopped celery

2-3 cloves garlic, chopped

1 (10 oz) can diced tomatoes with green chiles

 1 (8 oz) can tomato sauce

I bag frozen okra

3 pounds  fresh shrimp

1 (16 oz) container fresh crab meat

1/2 cup fresh parsley

Hot cooked long grain white rice

Heat vegetable oil in a large pot over medium heat.  Gradually add flour. Cook, whisking constantly until flour is dark mahogany. (The first time I made this I was so afraid of burning it that it took me over  an hour! Hopefully it will only take about 30 minutes)

Add next 8 ingredients, stir and bring to a boil. Reduce heat and simmer for  2  1/2-3 hours. Be sure to stir and check from time to time.

Peel shrimp. (This is a great job to give your husband- I did!) Add shrimp to mixture and cook  until shrimp turns pink, stirring occassionally. This should only take about 15-20 minutes.

Add crab meat and parsley before serving. Serve over hot rice.

Enjoy! What is your favorite football food?


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