T The Real Deal New Orleans Seafood Gumbo
From deltadarling 16 years agoIngredients
- !/4 CUP VEGATABLE oil shopping list
- !/4 CUP ALL PURPSE flour shopping list
- 1-11/2 LBS ionionss PRE COOKED FRESH sausagE shopping list
- 2 CUPS CHOPPED onions shopping list
- 1 CUP celery CHOPPED shopping list
- 6 GLOVES garlic DICED shopping list
- 1 MEDIUM bell pepper DICED shopping list
- 6 cloves garlic DICED shopping list
- 1/2 LB FRESH mushrooms DICED shopping list
- 2 QUARTS HEAVY chicken stock shopping list
- 2 QUARTS HEAVY shrimp stock shopping list
- 2 TEASPOONS Kitchen Bouquet 2 teaspoons quick flour shopping list
- 2 BAY LEAFS shopping list
- 1 TSPOON SMAll red peper flakes shopping list
- 14 small gumbo crabs ( found in most groccery freezers )2 lbs medium chunksof shrim p shopping list
- 1 tspoon crab boil lIQUID iTS HOT SO GO TASTING FORE YOU RUIN YOUR GUMBO shopping list
- 1 bunch green onions sliced thinly shopping list
- salt and pepper to taste shopping list
- 5 cups steaming rice shopping list
- French bread hot from the oven shopping list
- 1'2 cup diced fresh parsley for garnish shopping list
How to make it
- 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
People Who Like This Dish 3
- ttaaccoo Buffalo, NY
- notyourmomma South St. Petersburg, FL
- suetauscher Burlington, WI
- deltadarling Metairie, LA
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The Rating
Reviewed by 1 people-
Very nice. LOVE the flavor explosion!
notyourmomma in South St. Petersburg loved it
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