I was asked to post this Gumbo Recipe, so here it is: Seafood Gumbo 1 lb Jumbo Shrimp Cleaned and Deviened (Save the shells for the Shrimp Stock) 1 lb Andouillie Sausage sliced 1/2 lb Oysters with Juices 1 Cup of Lump Crabmeat 2 Carrots quartered and Diced 1 Medium Onion Diced 1/2 Green Pepper Diced 2 Stalks of Celery Diced 5 Cloves Garlic Crushed 3 Stalks of Scallions Sliced 4 tbls Flour 1 tblsp Dark Cocoa Olive Oil 1 Stick of Salted Butter Sliced into pats Shrimp Stock Cajun Spice Tobasco sauce Oregano rosemary Salt Pepper Onion Powder Garlic Powder 1. Make the Shrimp Stock. In a sauce pan just add 3 to 4 cups of water to the shrimp shells and bring to a boil. 2. Sweat the Chopped Vegetables sliced Garlic. In a heated stock pot add Olive Oil chopped Vegetables and Garlic. Stiring cook until the onions are translucent. Remove from pot. 3. Make the Rue. In the same pot that was used to sweat the Vegetables on a low flame, add the Pats of Butter into the stock pot stiring in the flour. Wisk the rue together until browned but not burned! Wisk in the Cocoa until smooth and incorporated. 4. When the Rue is ready add the Vegetables and stir together. Next mix in the Sliced Andouillie Sausage. Add to the mixture the Shrimp Stock and stir (If you desire and thicker gravy add a mixture of cold water and flour). Season this to taste with the Cajun Spice, Onion/Garlic Powders, Oregano, Rosemary, Salt, Pepper, and Tobasco (Season to taste). Simmer for about 45 mins, this should be a little thick. 5. Taste the Gumbo. there should be a bite to it from the Cajun Spice. At this point it should be done. 6. Turn the flame off and add the uncooked Shrimp, Oysters, Crabmeat and Sliced Scallions. Stir and cover. The heat from the Gumbo will cook the Shrimp and bring out the flavors from the Oysters and Crabmeat. Serve over White Rice and you can top it with some Fried Slice Okra and garnish with slice Scallions!
Posted on: Sun, 02 Feb 2014 17:53:46 +0000
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