Filed under: Cooking, Recipes | Tags: crab, creole cooking, file powder, gumbo, mussels, pinchy, pumpkin, quails
So I had promised a friend that I would make her a gumbo since about a year ago, and now she’s leaving Paris in a week or so, so it seemed like if I was going to do this gumbo it had better be this weekend. After a year of build up this was going to have to be some pretty awesome gumbo. So I wrote my ideal list of ingredients from the most luxury gumbo recipe in my creole cook book, thinking I’d head to the shops and see which bits I could find:
- cooked ham
- ham bone
- green peppers
- (other things I already had: bay leaves, cayenne pepper, filé powder which someone had brought over from the US for me specifically for this gumbo, salt, pepper)
It was a little late in the day, too late to start trying to find a good fishmonger and anyway most of them are closed at that time, so I just went to the big supermarket near me. Well what do you know but this supermarket was selling live crabs and lobsters (and at not a bad price really, €5 for a crab, €12 for a lobster). So I picked up most of the ingredients above, leaving out the ham and substituting mussels for oysters because they were only selling oysters in boxes of 24 which would have been fine for the gumbo but the thought of shucking 24 oysters was not fine.
Well, I’ve never bought and cooked a live, scuttling animal before. Mussels don’t count – they’re alive but they don’t scuttle. Crabs scuttle. At the supermarket, they just pop the little guy into a bag and you take him off, meanwhile he’s trying to claw his way out and just generally acting agitated. I don’t think the girl at the checkout had ever seen anyone buying one of these before and was a little upset about having to pick up the bag. On my way home I decided to name him Pinchy after the lobster in the Simpsons. This was probably a mistake because I knew I was going to be pouring boiling water over him and boiling him to death soon. Here’s Pinchy preparing for his fate.
Turns out that having boiling water poured on them is quite agitating for a crab. Hopefully I won’t be having nasty dreams about the next moment. Twenty minutes later, here’s Pinchy again.
Well anyway, that’s really the exciting part of the story over. Then we got to cracking Pinchy open and teasing out his fat and flesh, etc. But boy, was he a damn tasty crab. Assuming the bad dreams don’t kick in, I think I’ll be buying some more of his kind, and maybe a lobster or two too. I won’t detail the long and rather laborious (approximately 4 hour) cooking process. Suffice it to say many things were chopped, complicated stocks were produced by boiling up various animals, carcasses, heads, etc.
End result: pretty damn good shit. I think I can improve on this gumbo, but I don’t see myself making it often. It’s pretty expensive and very time consuming. Plus, I ended up using pretty much every pot and pan in my apartment twice over. Fortunately, I had helpers to do the washing up.
Some more pics.
I actually ended up using quails rather than chicken because a whole chicken was too much and the little baby chicken was €8 compared to these two quails at €3. And they even came with their little heads still on. Making gumbo is not for the light hearted.
And the final product. Well, it doesn’t look that great but with gumbo it’s the taste that counts, not the appearance.
And here’s a bonus item, last week’s pumpkin: