Unreal Seafood Gumbo Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: There are 3 parts to great gumbo, the stock, the roux, and the ingredients.
The Roux
1 cup cooking oil
1 cup flour
The Stock (Don't use plain water - make this stock!)
About 6 cups of water
Shrimp shells
An onion
Carrot
Garlic
Few ribs of celery
Salt and pepper
Extra sea food shells/fish bones, etc.
The Ingredients
2 medium onions
2 large bell peppers
3 ribs of celery
2 pounds shrimp
1 pound sausage (already cooked)
1 pound crab meat
2 teaspoons salt
1 teaspoon white pepper
1 teaspoon black pepper
1 teaspoon cayenne pepper
1 teaspoon thyme
3 cloves of garlic
3 bay leaves (in broth)
Serve over rice
**Gumbo can be made with anything. Substitute or add crayfish, pulled chicken, okra, rabbit (cooked), gator (cooked), corn on the cob (cut into quarters), stewed tomatoes or anything else you want.
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Directions: |
Directions:Seafood Stock (Don't use just water!)
1. Use about 6 cups of water. Take all your shrimp shells, an onion, a carrot, garlic, a few ribs of celery, a little salt and black pepper and let it cook for at least a few hours. If you have extra shells/fish bones, etc throw 'em in. Strain out everything and you've got a good stock.
2. Take a thick, deep cast iron pan (make sure it's really clean) and heat the oil til it's extremely hot (won't work w/a thin or non-stick pan)
3. Start adding in small parts of flour and whisk furiously so it doesn't burn. Keep adding til all flour is mixed, whisk constantly, and cook til mixture is a deep chocolate brown. (This may take from 10-30 minutes depending on how hot you got the oil) if it burns (you'll know) start over.
4. Once roux is dark brown, add onions, bell peppers and celery. Sauté for a few minutes and add garlic and spices.
5. Stir roux/vegetable mix into the seafood stock. Add everything else (sausage, crab, okra, corn, bay leaves, etc., except for shrimp) Simmer for at least 30 minutes.
6. Add shrimp about 5 minutes before serving.
7. Serve over rice. |
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Personal
Notes: |
Personal
Notes: If you want your gumbo thicker, use okra, file powder (powdered sassafras), or a larger % of roux.
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