Difference between revisions of "Seafood Gumbo"

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Seafood Gumbo
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==Description==
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Seafood Gumbo <ref>{{cite book|last=Rombauer, Becker, Becker|first=Irma, Marion, Ethan Espe|title=75th joy of cooking|year=2006|publisher=Simon & Schuster Inc.|isbn=13:978-0-7432-4626-2|pages=141}}</ref> <ref>{{cite book|last=Oliver|first=Jamie Espe|title=Jamie's AMERICA easy twists on great american classics, and more|year=2010|publisher=Michael Joseph / The Penguin Group|isbn=978-1-4013-2360-8|pages=98}}</ref> a dish of New Orleans, with fresh sea food.
  
1/4 cup bacon grease or cooking oil
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==Ingredients==
1/4 cup all-purpose flour
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*16-20 large, raw shrimp (shell on)
1 onion, chopped
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*olive oil
1/4 cup chopped green pepper
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*1 1/4 lbs spicy cured sausage, sliced into 1/2" rounds
1 cup chopped celery  
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*3 quarts chicken broth
2 cups fresh or canned tomatoes, chopped
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*5 heaping tbsps all purpose flour
4 cups fish stock
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*1 large onion, peeled and diced
2 cups seafood--shrimp, crawfish, crab, and/or catfish
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*2 large green bell peppers, seeded and diced
2 cups okra, sliced into rounds  
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*3 celery stalks, trimmed and diced
1 cup cooked rice
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*5 fresh bay leaves
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*small bunch of fresh thyme, leaves picked
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*8 cloves of garlic, peeled and minced
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*1 tsp cayenne pepper
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*1 tsp Tabasco sauce
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*1/2 lb okra, sliced into rounds
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*3/4 lb picked crabmeat, plus 4 claws
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*1 x 4 oz can diced tomatoes
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*sea salt & freshly ground black pepper
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*juice of one lemon
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*small bunch of fresh curly parsley
  
In a large soup pot, heat the bacon grease or oil over medium heat. Add the flour and cook over medium heat, stirring constantly, until it turns the color of peanut butter. Add the onion, pepper, and celery to the bacon fat and saute until translucent. Add the tomatoes, and stock, and cook until all the vegetables are tender. Stir in the seafood, the okra, and the rice. Cook for 10 minutes, until the fish is just cooked.  
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==Procedure==
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Peel shells off of shrimp, keep heads and shells for broth. Cook sausage pieces in a pan with olive oil, achieve nice colour. In a stock pot fry the shrimp heads and shells with some olive oil for ~5 min. Smash the shells, then include the chicken broth. Boil, then reduce heat to simmer for ~20 min.  
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Remove cooked sausage aside, keep the pan and it's juices on the heat. Include flour to the fat, constantly stirring. Reduce heat, achieve a doughy consistency. Include a dash of olive oil. Continuously stir over heat, achieve a dark colour, takes ~10-20 min. After 2 min, include another dash of olive oil, onion, bell peppers and celery. Cook for ~5 min. Stir and include bay leaves (crumble them as you add them), include the thyme as well. Fry for another ~5 min, then include garlic, cayenne, Tabasco and okra. Continuously stir for a few minutes.
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Add in the broth, pour through a strainer so the shells are removed. Stir everything together, bring to boil. Include crab claws and canned tomatoes, then simmer for ~8 min. Stir in cooked sausages, peeled shrimp, and crabmeat. Reduce heat to medium and leave for ~5 min. Add salt and pepper to taste. Squeeze lemon juice over mixture. Chop parsley roughly and add into gumbo. Serve over a bed of rice in a bowl.
 
              
 
              
To serve, place into bowls and serve with a mound of rice in the middle of the bowl.
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==References==
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<References/>
  
 
What counts is not necessarily the size of the dog in the fight - it's the size of the fight in the dog......
 
***************************************
 
Dwight D. Eisenhower
 
 
==References==
 
<references/>
 
<ref>"Catsrecipes Y-Groupp" http://groups.yahoo.com/group/catsrecipes/s</ref>
 
  
 
[[Category:North American cuisine]]
 
[[Category:North American cuisine]]

Latest revision as of 17:02, 6 June 2012

Description[edit]

Seafood Gumbo [1] [2] a dish of New Orleans, with fresh sea food.

Ingredients[edit]

  • 16-20 large, raw shrimp (shell on)
  • olive oil
  • 1 1/4 lbs spicy cured sausage, sliced into 1/2" rounds
  • 3 quarts chicken broth
  • 5 heaping tbsps all purpose flour
  • 1 large onion, peeled and diced
  • 2 large green bell peppers, seeded and diced
  • 3 celery stalks, trimmed and diced
  • 5 fresh bay leaves
  • small bunch of fresh thyme, leaves picked
  • 8 cloves of garlic, peeled and minced
  • 1 tsp cayenne pepper
  • 1 tsp Tabasco sauce
  • 1/2 lb okra, sliced into rounds
  • 3/4 lb picked crabmeat, plus 4 claws
  • 1 x 4 oz can diced tomatoes
  • sea salt & freshly ground black pepper
  • juice of one lemon
  • small bunch of fresh curly parsley

Procedure[edit]

Peel shells off of shrimp, keep heads and shells for broth. Cook sausage pieces in a pan with olive oil, achieve nice colour. In a stock pot fry the shrimp heads and shells with some olive oil for ~5 min. Smash the shells, then include the chicken broth. Boil, then reduce heat to simmer for ~20 min. Remove cooked sausage aside, keep the pan and it's juices on the heat. Include flour to the fat, constantly stirring. Reduce heat, achieve a doughy consistency. Include a dash of olive oil. Continuously stir over heat, achieve a dark colour, takes ~10-20 min. After 2 min, include another dash of olive oil, onion, bell peppers and celery. Cook for ~5 min. Stir and include bay leaves (crumble them as you add them), include the thyme as well. Fry for another ~5 min, then include garlic, cayenne, Tabasco and okra. Continuously stir for a few minutes. Add in the broth, pour through a strainer so the shells are removed. Stir everything together, bring to boil. Include crab claws and canned tomatoes, then simmer for ~8 min. Stir in cooked sausages, peeled shrimp, and crabmeat. Reduce heat to medium and leave for ~5 min. Add salt and pepper to taste. Squeeze lemon juice over mixture. Chop parsley roughly and add into gumbo. Serve over a bed of rice in a bowl.

References[edit]

  1. Rombauer, Becker, Becker, Irma, Marion, Ethan Espe (2006). 75th joy of cooking. Simon & Schuster Inc.. pp. 141. ISBN 13:978-0-7432-4626-2. 
  2. Oliver, Jamie Espe (2010). Jamie's AMERICA easy twists on great american classics, and more. Michael Joseph / The Penguin Group. pp. 98. ISBN 978-1-4013-2360-8.