The Real Deal New Orleans Seafood gumbo
From deltadarling 16 years ago
- 30 minutes to make
- Serves 58
I will walk you thru this recipe to help you get the idea of how to make it faster and people will drop dead wannnnnnnnnnnting this recipe
Ingredients
- Do all the chopping ahead and precook the sausage liNks to save time shopping list
- !/4 cup vegatable oil shopping list
- 1/4 cup flour( all purpose shopping list
- 2 cups onions chopped shopping list
- 1 cup celery chopped shopping list
- 1 medium bell pepper diced shopping list
- 2 quarts heavy chicken stock ( uSE CANNED IF NECESSARY) shopping list
- 6 cloves garlic DICED shopping list
- 1/2 LB DICED mushrooms shopping list
- 2 quARTS HEAVY shrimp stock shopping list
- 2 TSPOONS KITCHEN BOUQUET 2 TSPOONS QUICK FIX flour shopping list
- 2 bay leaves shopping list
- 1 TSPOONNRED pepper FLAKES OR MORE IF YOU LIKE THE shopping list
- ZESTIER VERSION shopping list
- 2QUARTS HEAVY SHRMIP stock mADE FROM REMOVING T HE SHELLS AND BOILING IN A SEPARATE SAUCE PAN shopping list
- 14 GUMBO GRABS FOUND AT MOST EVERY GROCERY shopping list
- 2 LBS shrimp CLEANED AND SHELLS USED FOR stock shopping list
- 2L.BS crawfish TAILS WITH FAT IN THE P;ACKAGE IF FRESH IS NOT AVAILable shopping list
- 3 tspoons liquid crab boil this is available most everywhere shopping list
- 1 bunch green onions thinly sliced uSED FOR GARNISH shopping list
- salt and sea salt to taste shopping list
- 6- cups steamed rice shopping list
- 1/2 cup parsley ( fresh only diced for garnish) shopping list
- 1pACK OF PRECOOKED LINK sausagE ( FRESH) shopping list
- Some fillet gumbo to be added at the last minute ( it is a thickening agent shopping list
- 2 BAY LEAF shopping list
- 14 SMALL GUMBO crabS ( IN ANY GOOD FREEZEE) shopping list
How to make it
- Lets build our gumbo
- I suggest you get all the chopping outof the way so you can keep y our eyes on the "Roux"
- First make a roux in a heavy sauce pan . whisk it till the roux which is a misture of the flour and oil is just the right color of brown and I make mine dark
- Do not leave this alsone as nothing will scorch faster then an unattended roux I have suffered many times and had to begin again
- When the roux is right add thebell pepper the garlic,the musrooms BAY LEAFare uniformly stirred and not too crowded
- The temperture will go down but don't trust that roux till you get the liquid intothe pot
- ;tO MAKE A HEAVY SHRIMP STOCK REMOVE THE SHELLS A ND BIL IN A PURE WATER TILL THE WATER TURNS DARK AND SMELLS OF SHRIM
- tHENJ uSE 2 QUARTS OF CHICKEN STOCK
- aDD THE BAY LEAF THE OTHER VEGGIES AND THE LIQUID. iF THE ROUX IS NOT THICK ENOUGH USE THE KITCEN BOUQUET AND FLOUR AND THICKEN IT BUT NO ONE WATS A THICK THICK ROUX
- tIME TO PUT IN THE SEAFOOD WHICH IS THE CRAWFISH TAILS WITH FAT , 6-10 GUMBO CRABS AND THE SHRIMP
- ttHIS SHOULD BE DEVINE BUT IF YOU WANT TO ADD A LITTLE THIS OR A LITTLE THAT GO RIGHT AHEAD CAUSE GUMBO MEANS A MIXTURE OF THIS AND THAT
- sO LONG AS YOU HAVE THE PROPER ROUX ADD WHATEVER YOU WANT
- i SERVE THIS OVER STEAMING RICE IN A GUMBO BOWL WITH fRENCH BREAD i HAVE JUST PULLED OUT OF MY OVEN hOT
- wANT TO COME OVER FOR DINNER?
The Rating
Reviewed by 3 people-
Yes,I DO want to come over for dinner !!! I love me some gumbo ! I make it for the folks at work and they fall all over themselves trying to get at it. lol !
dixiejet
in Downsville loved it
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I want to oome over for dinner to with Dixiejet... this sounds absolutely delicious....I can smell it cooking right now....
zena824
in Somewhere, USA loved it
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WOW- this looks fabulous!!
sunny
in Portland loved it
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