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 Winning Recipe from the LouisiBama Gumbo Bowl Tailgate Cookoff

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  • Location: Gilbert, AZ
Winning Recipe from the LouisiBama Gumbo Bowl Tailgate Cookoff Fri, 12/16/11 3:18 AM (permalink)
The Gumbo Bowl was held in Tuscaloosa prior to the 1st LSU-BAMA football Game this year. Sandy Herman,
a Prattville, AL native had her gumbo recipe selected out of the thousands of Crimson Tide and Tigers fans who applied to be a part of the Tailgate Cook-off competition outside Bryant–Denny Stadium on that Saturday.
Herman was one of four contestants chosen to represent the Alabama side and face off against four LSU cooks. Her recipe stood out way above the rest. The judges were famed Chef John Folse and former Crimson Tide defensive lineman turned restaurateur Bob Baumhower.
You can bet there will be plenty of Gumbo being cooked in the parking lot of the Superdome on Jan 9th for the BCS Championship Game. It's been projected that a few beers might be consumed at that event as well.



Sandy Herman, Prattville, Alabama

LouisiBama Gumbo Bowl Tailgate Cook-off Grand Champion-2011

1 1/2 pounds jumbo shrimp, with heads and tails
1 onion, halved
2 bay leaves
1 tbsp thyme
1/4 tsp cayenne
2 tbsp Old Bay seasoning
2 lemons halved and squeezed
1 stick of butter
1/2 cup of flour
2 yellow onions, chopped
2 celery stalks, chopped
1 green bell pepper, chopped
4 garlic gloves, finely chopped
1 bag of frozen okra
1 tsp salt
1/2 tsp cayenne pepper
1/2 tsp Old Bay seasoning
1 15-ounce can diced tomatoes, drained
3 bay leaves
1 tbsp of thyme
1 tbsp of gumbo file
2 quarts of shrimp stock
1 1/2 pounds of peeled shrimp
1 pint of raw oysters
2 packages (16 ounces each) of frozen crawfish tails
1 pint of crab meat
3 cups of cooked long grain white rice
Chopped green onions and flat leaf parsley for garnish
Crusty French bread
To make shrimp stock:
Peel the shrimp and toss the heads and tails into a large stock pot. Refrigerate the peeled shrimp until ready to put in the gumbo. Add the onion, bay leaves, thyme, cayenne pepper, Old Bay and lemons to the pot. Cover with 2 1/2 quarts of cold water, allow the liquid to slowly come to a
boil then lower the heat. Gentle simmer for 45 minutes uncovered, skimming any foam off that rises to the top. Strain the stock into another pot to remove the chunky solids. At this point you should have about 2 quarts of broth to use in the gumbo. Cool until needed.
To make the gumbo:
You must start with a roux base, so melt the butter over medium low heat in a Dutch oven or other heavy bottomed pot, and just as the foam subsides, add the flour, stirring constantly with a wooden spoon or whisk, to prevent lumps. Cook the roux until it is the color of walnuts, and smells equally nutty. This should take about 10 to 15 minutes. Add the onions, celery, bell pepper, garlic and okra, and season with salt, cayenne and Old Bay. Mix in the tomatoes, bay leaves, and thyme, and cook for 10 minutes, stirring until the vegetables are soft. Pour in the cooled shrimp stock and stir until combined. Bring the mixture to a boil and reduce heat to simmer for 45 minutes, stirring occasionally, until the gumbo is dark and thick. Toss in the shrimp, oysters, crab meat and crawfish tail meat. Cook another 15 minutes and taste. If seasoning needs to be adjusted, do so now.
To serve:
Ladle the gumbo into a shallow bowl and pile rice in the center. Sprinkle with gumbo file, green onions and parsley. Enjoy with the French bread and hot sauce at table. 
Courtesy of Yahoo Sports
<message edited by Foodbme on Fri, 12/16/11 3:30 AM>
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