New Orleans Seafood Gumbo Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: NEW ORLEANS SEAFOOD GUMBO
Crabs (3 Dungeness or 6 Blue) 1 can stewed tomatoes (16 ozs)
2 lbs. shrimp 1 can diced tomatoes
4 chicken wings, split 3 sticks of celery
2 lbs. smoked sausage 2 med bell peppers
1 lb. chicken giblets 2 bay leaves
1 turkey neck 3 med onions (2 yellow; 1 re
4 sticks green onions 1 cup flour
4 cloves of garlic Creole seasoning
1 1/2 cups vegetable oil 1 skillet of roux
2 cups rice black pepper
garlic powder 2 tbsp. corn starch (optional)
2 tbsp. gumbo file’ 2 tbsp. margarine
3 32ozs boxes chicken broth
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Directions: |
Directions:Please read all directions before beginning.
Chop all vegetables and set aside. Clean crabs and shrimp and set aside. Chop sausages in bite size pieces and set aside. Boil the giblets and turkey neck in a separate pot. Add creole seasoning and allow cooking until tender. When done, chop into small pieces.
Making the Roux: In a large stockpot, heat one cup of vegetable oil over medium heat until hot. Slowly sprinkle in flour while quickly stirring with a wooden spoon to combine ingredients. Constantly stir until the flour reaches the desired color and the roux has a nutlike aroma. Sprinkle salt, pepper, and garlic powder. Add one chopped yellow onion to roux and continue to stir until onions become translucent. Reduce heat to low and slowly add 2 boxes chicken broth. Now start the layering process: sauté the vegetables and add to pot; sauté the sausages and allow to drain on paper towels then add to pot; add the 2 cans of tomatoes; add turkey neck and chopped giblets; add 2 bay leaves; sprinkle in 2 tablespoons each of creole seasoning and gumbo file’. Season chicken wings and dredge in flour. Heat oil in a cast-iron skillet and fry wings. You may pour out oil and use drippings to make some additional roux to add to the gumbo pot to further thicken. Lower heat and allow to simmer one hour.
Clean crabs and divide into pieces or if raw, cook 5 minutes in boiling water seasoned with creole seasoning. In a skillet, melt 2 tablespoons of margarine. Season shrimp with creole seasoning, pepper, and garlic powder, then add to skillet and sauté until pink. Add crab pieces and shrimp to gumbo pot. Allow to simmer for an additional hour. Cook 2 cups of rice or desire amount needed.
Gumbo taste best the next day after the ingredients have marinated overnight. To avoid spoilage allow the gumbo to cool down before storage in the refrigerator. Make sure the temperature gauge in your refrigerator is set at its colder setting. |
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Preparation
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Preparation
Time:30 minutes |
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Notes: |
Personal
Notes: To make the roux for the gumbo, it will take a lot of patience. If you burn, no worries, throw it out and start over (as suggested by master chef Emeril Lagasse. If the oil is not dissipating, You might need to add more flour.
In another section of this cookbook is an interview of me conducted in my kitchen with The Fresno Bee and published Sunday, July 21, 1991. In part, it depicts how my cooking has evolved for the better.
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