So, you're planning a trip to the woods and want to do something really special. It may take bringing in some supplies, including a huge pot, but a gumbo may be just what you are looking for.
While at home slice and dice enough red peppers, green peppers, and onions to fill a quart bag of each. If you want, fry off enough brats or other sausages to fill a gallon bag. Make sure that you have a can opener, about 64 ounces total of canned diced and stewed tomatoes, about 32 ounces of tomato paste, and a can of pepper, as well as any other spices you like. You'll also want to package a cup of table or sea salt. Also, make sure that you have a ten-gallon pot and large stirring spoon (at least three feet long, wooden preferred). You'll also want a five-pound bag of rice, two pound of butter or margarine, and your option of two gallons of water (you can use river water if you so desire).
On the way to the campsite, you'll want to grab a variety of seafoods, such as clam and shrimp. Alternately, you can throw in whatever you catch at camp, but keep in mind that you're going to need a lot of meat of meat (at least five pounds, but closer to ten pounds). That's a lot of crawdads.
Build a fire and place the pot in the middle. You can use a cooking rack if you want, but keep in mind that you will be putting a lot of weight on it. Melt the butter and then mix in the vegetables. You want to slightly caramelize the vegetables, and then add in the meat, seasonings, and 1 2/3 gallons of water (you're going to need 200 ounces of water, and a gallon is 128 ounces). You want to boil the water, but it's going to take a long time. Once it's boiling, throw in the rice and mix it in thoroughly. Let it cook another five minutes and then remove the pot from the fire.
After about twenty minutes, check it. The rice should be nice and fluffy, and you can serve it. Better yet, if you should have enough for a small army to last the weekend (or at least three meals), and as long as you cooked it properly it shouldn't spoil. If you want to reheat, mix in a bottle of water (about twenty ounces) and mix thoroughly, but that shouldn't be needed. It's a good healthy meal, gives you all of your energy needs, and tastes pretty good as well. All in all, a great recipe for the great outdoors.
While at home slice and dice enough red peppers, green peppers, and onions to fill a quart bag of each. If you want, fry off enough brats or other sausages to fill a gallon bag. Make sure that you have a can opener, about 64 ounces total of canned diced and stewed tomatoes, about 32 ounces of tomato paste, and a can of pepper, as well as any other spices you like. You'll also want to package a cup of table or sea salt. Also, make sure that you have a ten-gallon pot and large stirring spoon (at least three feet long, wooden preferred). You'll also want a five-pound bag of rice, two pound of butter or margarine, and your option of two gallons of water (you can use river water if you so desire).
On the way to the campsite, you'll want to grab a variety of seafoods, such as clam and shrimp. Alternately, you can throw in whatever you catch at camp, but keep in mind that you're going to need a lot of meat of meat (at least five pounds, but closer to ten pounds). That's a lot of crawdads.
Build a fire and place the pot in the middle. You can use a cooking rack if you want, but keep in mind that you will be putting a lot of weight on it. Melt the butter and then mix in the vegetables. You want to slightly caramelize the vegetables, and then add in the meat, seasonings, and 1 2/3 gallons of water (you're going to need 200 ounces of water, and a gallon is 128 ounces). You want to boil the water, but it's going to take a long time. Once it's boiling, throw in the rice and mix it in thoroughly. Let it cook another five minutes and then remove the pot from the fire.
After about twenty minutes, check it. The rice should be nice and fluffy, and you can serve it. Better yet, if you should have enough for a small army to last the weekend (or at least three meals), and as long as you cooked it properly it shouldn't spoil. If you want to reheat, mix in a bottle of water (about twenty ounces) and mix thoroughly, but that shouldn't be needed. It's a good healthy meal, gives you all of your energy needs, and tastes pretty good as well. All in all, a great recipe for the great outdoors.
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