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Prep Time: 60 Minutes Cook Time: 45 Minutes |
Ready In: 105 Minutes Servings: 12 |
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After trying a number of recipes, I still couldn't find one that I was satisfied with. So I started combining and adding ingredients, coming up with this one. The YIELD is 9 quarts or 48 - 3/4 cup servings. Ingredients:
1 (4 1/2 ounce) box zatarians gumbo base mix |
6 cups water |
2 tablespoons vegetable oil |
2 tablespoons salt |
2 tablespoons zatarains creole seasoning |
4 bay leaves |
1 cup seasoning (frozen mixed vegetables) |
1 (14 ounce) can diced tomatoes |
1 teaspoon pepper |
1 teaspoon zatarian crab boil |
1 bell pepper (chopped) |
4 celery ribs (chopped) |
6 garlic cloves, chopped |
1 onion (chopped) |
1 teaspoon dried thyme |
1 teaspoon dried oregano |
1 teaspoon hot pepper sauce or 1 teaspoon cayenne pepper |
8 ounces water chestnuts, chopped |
8 ounces bamboo shoots |
2 -3 redfish fillets, cut up (for it's strong flavor) |
1 lb crawfish meat |
1 lb crabmeat (natural) |
1 lb okra, cut up |
1 lb corn kernel |
1 lb andouille sausage (cajun seafood sausage) |
4 cups rice, with |
2 tablespoons zatarains crab boil |
1 lb medium shrimp |
2 lbs small shrimp (very small) |
Directions:
1. Combine ingredients down to the dish and cook for 30 minutes on high in the microwave.
2. Remove bay leaves.
3. Divide into two parts, save one part for future use (the next time that you make this recipe).
4. Combine Fish, crabmeat, crawfish, okra, corn and andouille sausage.
5. Cook 40 minutes on 80% power and set aside.
6. Cook the Rice - with crab boil added here to cut down its loss during cooking.
7. Add the shrimp to the meat and sauce.
8. I use 2 VERY LARGE bowls to mix the ingredients by hand (after they have cooled down).
9. Pour on top of individual servings of rice or mix rice and sauce together.
10. Reheat each serving.
11. NOTE; THE SHRIMP IS NOT COOKED UNTIL THE INDIVIDUAL SERVINGS ARE REHEATED IN THE MICROWAVE (2 to 3 minutes at 80%).
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