A Seafood Gumbo Recipe For Dummies
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| Ollie: Master Pralineres |
Of all the different Gumbo recipes I love seafood gumbo the best. Gumbos are a Creole specialty. Thick, as well as other vegetables, such as tomato and onion, and chicken, sausage, ham — or any combination of these ingredients. This gumbo has a lot of seafood in it, but it contains a variety of other tasty ingredients, too. Once you get the hang of how to make gumbo you can let your imagination run wild. like stew, Creole gumbos traditionally include seafood and okra
Preparation time: 30 minutes
Cooking time: 1 hour
Yield: 12 servings
2 large or 4 medium onions
1 bunch celery
2 bell peppers
7 to 8 garlic cloves
1/2 pound andouille
1 cup vegetable oil
1 cup all-purpose flour
1 pound claw crabmeat
3 quarts warm shellfish stock, chicken broth, or
vegetable broth
2 bunches green onions
Fresh parsley
Salt and pepper
Hot pepper sauce
1 pound large shrimp
1 pound jumbo lump crabmeat
2 dozen shucked oysters, reserve liquid
1. Chop the onions, celery, and bell pepper.
2. Dice
the garlic.
3. Slice
the andouille.
4. In
a 7-quart cast-iron Dutch oven, heat the oil over medium heat.
5. After
the oil is hot, add the flour.
6. Using
a wire whisk, stir constantly til u have brown roux, about 7 minutes.
7. Add
2 cups onions, 1 cup celery, 1 cup bell pepper, and 1/4 cup garlic.
8. Sauté
until the vegetables are wilted, approximately 3 to 5 minutes.
9. Add
the andouille, blending well into the vegetable mixture.
10. Sauté 2 to
3 minutes.
11. Add the
claw crabmeat and stir into the roux.
This will begin to add seafood
flavor to the mixture.
12. Slowly add
hot shellfish stock, one ladle at a time, stirring constantly until all is
incorporated.
13. Bring to a
low boil, reduce the heat to a simmer and cook approximately 30 minutes.
Add additional stock, if
necessary, to retain the volume.
14. Slice the
green onions.
15. Chop the
parsley.
16. Add 2 cups
green onions and 1/2 cup parsley to the Dutch oven.
17. Season to
taste using the salt, pepper, and hot pepper sauce.
18. Peel and
devein the shrimp.
19. Fold the
shrimp, lump crabmeat, oysters, and reserved oyster liquid into the soup.
20. Return to a
low boil and cook approximately 10 minutes.
21. Adjust
seasonings and serve.
Serve over cooked rice.
