Ingredients: |
Ingredients: 6 -POUNDS OF SHRIMP (peel and save heads to boil and make shrimp water for roux)
3 -POUNDS OF CRAB ( KING OR BLUE )LEGS OR WHOLE CRABS CLEANED
1 – 2 POUND BEEF ROAST (cut up in stew meat size pieces)
1 - POUND COOKED HAM from Ham Shank ( cut in small stew size pieces)
3- SAUSAGES – 1 POUND each Kielbasa, andouille ( Cajun ) or beef smoked sausages; even Italian HOT sausage is OK) sliced in round slices
1- 2 pounds of chicken drummettes -
cook separately in olive oil and garlic; then and add before seafood to gumbo
SEASONING:
2 cloves of chopped garlic, 4 tsp. chopped fresh parsley, 4 green onions, 2 yellow onions and 4 celery stalks
Saute with olive oil, onions first with a tsp spoon of sugar, then add garlic and other fresh seasoning.
Add 1-2 tsp. Cayenne pepper add to taste last to taste
Add gumbo file last at the very end; sprinkle a small amount while gumbo on final simmer
1/ 2 jar Dry Bay leaves
ROUX INGREDIENTS:
1 cup flour
1 cup vegetable oil
Salt and pepper
Roux Directions- In a large saute pan, add the oil. When the pan is smoking hot, carefully whisk in the flour and reduce the heat. Season with salt and pepper. Stir the mixture constantly for 30 minutes or dark brown in color with a nutty aroma. Remove from heat.
Or use Gumbo Base prepare as on the box.
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Directions: |
Directions:1.Saute all seasoning as instructed with olive oil or butter.
2.Season chopped beef with Cajun season salt and cook with saute seasoning until tender.
3.Add slices of sausages, cook until tender
4.Add chopped pieces of cooked ham an stir frequently on medium heat
5.Add water to pot then gumbo base and cook as directed
6.Add cooked chicken drummettes, then shrimp water
7.Add 3 T. of bay leaves, shrimp and crabs last, cook over medium heat for about 15 minutes
8.Sprinkle 1-2 tsp file over gumbo.
TIP: Store in 2 inch high square containers after completely cooled. Freezes well and tastes better the next day! Add a little love ... enjoy! |
This recipe for Creole Seafood Gumbo is from