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My grandmother always said that the best
gift you can give a person is a good nourishing plate
of food. This is tried and true, I watched her give people
full plates of food who only ordered a biscuit and a cup
of coffee because it was all they could afford. That is
why I came up with this cookbook. I think every one should
have a chance to share and network at the same time. The
cookbook was scheduled to come out in April but I am pushing
it back to November. I know it will make great Christmas
gifts. Imagine your family and friends can open the book
and see you inside and also view in color mouthwatering
bookcovers and read spicy excerpts. |
Do not miss out on this chance to sell some books and share
your favorite recipes.
Submit your recipe which will appear on the first page on
the left side of the book. On the right you will have your
bookcovers, photos and purchase information and on the next
page you can place excerpts or tell stories or doodle if you
want they are your pages.
First page on the left will have your recipe
Page on the right will have your book covers and purchase
information
The following page will have your excerpt.
You can email a .doc file already set up to kim@kim-robinson.com
click here for example
of recipe pages |
To celebrate the debut of The Roux in the Gumbo we are going to
have a new contest. The rules are you answer the five questions
and you are eligible to be the winner of a random drawing. Their
will be two winners who will be able to pick an item from the café
press Roux in the Gumbo store.
1. What let Gizelle know that she would see Grayman again when she woke
up and he was gone after the beautiful time they had?
2.Throughout the book an amount of money recurs as compensation for injustices.
What is that amount?
3. When they were swinging on the light, who were the children impersonating
before it broke?
4.Where did Helen find the money that Melvin senior had hidden in the
house?
5. What is the main ingredient in Gumbo?
email your answers to kim@kim-robinson.com
To take you through those winter months get out your biggest pot and
hook up some Gumbo.
MY FAMILY’S GUMBO
3 lbs. snow crab, cleaned and washed
15 chicken wings, washed and cleaned
1 lb. chicken gizzards, chopped fine
4 lbs. diced smoked sausage (Hillshire Farms).
Fry lightly to remove some fat
3 lbs large shrimp, peeled and deveined
4 packs dried shrimp
2 lbs. baby shrimp
4 stalks of cleaned and diced celery
3 diced onions
3 packs of onion soup mix
2 cans of okra; preferably “Trappeys” brand. Drain off liquid
and fry in ¼ cup of oil. This removes the slime
Gumbo file (ground sassafras leaves)
Lawry’s seasoning salt
Black pepper
Celery salt
Prepared rice
Roux:
1 cup of vegetable oil
1 cup of flour
If you prefer a thicker soup, add more flour. Heat the oil over medium
heat. Sprinkle flour over grease while constantly stirring, so as not to
scorch, based on your preference. I prefer a nut brown or caramel color.
Some people like a darker roux. You can always taste as you go along. Set
aside.
Gumbo
Use a large stockpot. Fill half way with water and set on high to boil.
You can divide ingredients into 2 or 3 smaller pots. I prefer this method,
because it takes awhile to get the water to boil. It will also decrease
the chance of your Gumbo sticking to the bottom. There is nothing worse
than a burnt pot of Gumbo. “Chile just thinking about it makes me
want to cry.” Gumbo is something that every time it’s made
it just gets better as you add or take away ingredients to tailor to your
taste, much like a fine suit of clothes. Other variations have bell pepper,
tomato puree, oysters, crawfish, rabbit, turkey or chicken, parsley, green
onion and garlic. I could fill this book up with various ways to prepare
this dish. Do not be afraid to experiment.
Add gizzards, onion, celery, onion soup mix, dried shrimp and sausage.
When it reaches a rapid boil, reduce flame to low and cook for an additional
20 minutes. Add Roux and stir. Add chicken, crab legs, okra, black pepper,
seasoning and celery salt. Be very careful with celery salt, it can overpower
the other flavors. Add 1 teaspoon to entire pot. You can always go back
and add more. Boil for 35 to 40 minutes. Add shrimp and boil 5 minutes
more. Remove from heat add 1 teaspoon of gumbo file to each pot.
Serve in a bowl over rice.
Sprinkle file to taste. Do not be afraid to get your fingers dirty. Also,
do not forget to suck the gravy out of the crab legs before you open them
up. |
