So, I recently asked my social media family what should be my next YouTube video. They voted for seafood gumbo with the most votes. So, ask promise.
Gumbo recipe –
Step 1. Chopped up trinity & Andouille sausages
Step 2. Peeled and deveined large shrimp (reserve the tails)
Step 3. Cook your sausage Take 1/2 of butter and peeled tails into pot and cook then add 2 32 oz. chicken stock, add better than bouillon – simmer for 15 minutes.
Roux –
Step 4. Take 1 cup of all-purpose flour and 1 cup of oil canola (Any oil that has a high smoking point) on medium heat. Stirring constantly stir for approx.20 – 30 minutes until you have a Hershey’s dark color. (Remember the darker the roux the better) but do not burn it!
Step 5. Add the trinity to the roux (Bell pepper, onion & celery). Stir, for 2 – 3 minutes then add the shrimp stock. (Step 3). Also, add chicken stock if necessary.
Step 6. Add bay leaves and sausages. Cajun seasoning, thyme, hot sauce, cayenne pepper, Worcestershire sauce, garlic & onion powder, smoked paprika and kosher salt & pepper. Simmer for 10 minutes. Add garlic paste.
Step 7. Taste and add some more seasoning. Garlic paste or fresh garlic. Chicken bouillon etc…
Step 8. Add your crab legs & large shrimp and simmer for 20 minutes. Add gumbo file to thicken your sauce if needed. Taste and add more seasoning if you prefer.
Step 9. Add green onion and Serve with rice.
Ingredients:
1 cup Flour & Oil (canola or vegetable)
1 lb. Andouille sausage
1 – 2 lb. crab legs
2 – 3 lbs. large shrimp (peel & deveined them yourself; you will need the tail)
Can of stewed tomatoes
1 cup diced celery (2 stalks)
1 cup diced bell peppers
1 cup diced onions
2 tbsp. minced garlic or garlic paste
2 quarts chicken
3 bay leaves
1 tbsp. thyme
1 tbsp. gumbo file (optional)
Creole/Cajun Seasoning
Louisiana Hot Sauce
Worcestershire sauce
Cayenne pepper 1 or 2 tbsp
Salt & Pepper – garlic powder, onion powder, smoked paprika 2 cups
Diced green onions
Cooked rice for 4 – 6 per serving
YouTube –
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