Recipe

T The Real Deal New Orleans Seafood Gumbo Recipe

	Deltadarling / All my dishes 8 months, 1 week ago This is the easiset New Orleans seafood gumbo I shall walk you thru it as each step is important I suggest you get all the chopping done aheAD OF TIME, SELECT THE POT(,VERY HEAVY),YOU ARE GOING TO USE pRE COOK THE FRESH SAUSAGE LINKS nOW LETS GIT IT GOING... More Prep:25m Cook:30m Servings:56	Deltadarlin
	new orleans seafood gumbo

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Ingredients

!/4 CUP VEGATABLE OIL

!/4 CUP ALL PURPSE FLOUR

1-11/2 LBS ionionss PRE COOKED FRESH SAUSAGE

2 CUPS CHOPPED ONIONS

1 CUP CELERY CHOPPED

6 GLOVES GARLIC DICED

1 MEDIUM BELL PEPPER DICED

6 CLOVES GARLIC DICED

1/2 LB FRESH MUSHROOMS DICED

2 QUARTS HEAVY CHICKEN STOCK

2 QUARTS HEAVY SHRIMP STOCK

2 TEASPOONS KITCHEN BOUQUET 2 teaspoons quick flour

2 BAY LEAFS

1 TSPOON SMAll red peper flakes

14 small gumbo crabs ( found in most groccery freezers )2 lbs medium chunksof shrim p

1 tspoon crab boil lIQUID iTS HOT SO GO TASTING FORE YOU RUIN YOUR GUMBO

1 bunch green onions sliced thinly

salt and pepper to taste

5 cups steaming rice

French bread hot from the oven

1'2 cup diced fresh parsley for garnish

Directions

First we must make the roux with our oil and flour . Using a whisk over a medium hgh heat in a large heavy pot whisk the oll and flour till its dark brown bE SURE THIS POT IS BIG ENOUGH FOR THE LIQUIDS AND THE SEAFOODS

Do not leave this unattentended or it will scorch on you and there goes the whole meal

Be sure all vegatables are chopped a nd put aside ahead of time

Make a shrimp stock by pulling off the shells and boiling them in a pot till dark

Use canned chicken base iif fresh stock is not available

Do not leave the roux for one minute or you wiil have a mess on your hands

When the roux is the right color start adding the veggies . This will bring down the temperture but don't let it fool you . Keep on whisking It should be daRk tan or brown

When the roux is done add the veggies drop in the pre cooked sausage the oninions the celery bell peppe the garlic and the mushrooms.Stir everything TILL unformly mixed

Reduce the fire and add the remainINGmg seafood and liquid

If the roux is thin aDD THE KITCHEN BOUQUET AND THAT FIX IT QUICK FLOUR

wHEN HAPPY WITHTHE CONSISTENCY ADD THE SEAFOOD ALL OF IT

i ALWAYS KEEP FILLET GUMBO ON MY SPICE RACK TO USE IF i AM NOT HAPPY WITH THE ROUX

CHECK BACK AND SEE IF YoU DID EVERYTHING RIGHT. dO AS MUCH AS POSSBLE AHEAD OF TIME

tHEN SIMMERL THE SEAFOOD WITHTHE VEGGIES FOR A BOUT TWENTY MIn.

Be sure you add all the ingredients so check back when yOu can

I have done all the work and leftt out the crabs lol

cOOK SOME HOT STEAMED RICE. sOME DOWN HERE LIKE THEIR RICE WITH THE GUMBO BUT NOT ME i LIKE THE SEAFOOD gumbo separate

uSE THE PARSLEY FOR GARNISH AND LADLE THE HOT GUMBO INTO A GUMBO DISH WITH OR WITHOUT RICE AS A SIDE DISH rEMEMBER YU HAVE FILLET GUMBO TO THICKEN IT MORE RIght AT THE END

gOOD LUCK AND ANY QUESTIONS WRITE ME

i AM NOT TYPIST BUT i DO KNOW HOW TO COOK SO EXCUSE THE TYPOS IF YOU NEED HELP pm ME

Delta

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