The Real Deal New Orleans Seafood Gumbo

Prep Time: 0 Minutes

Cook Time: 30 Minutes

Ready In: 30 Minutes

Servings: 58

I will walk you thru this recipe to help you get the idea of how to make it faster and people will drop dead wannnnnnnnnnnting this recipe

Ingredients:

do all the chopping ahead and precook the sausage links to save time

!/4 cup vegatable oil

1/4 cup flour( all purpose

2 cups onions chopped

1 cup celery chopped

1 medium bell pepper diced

2 quarts heavy chicken stock ( use canned if necessary)

6 cloves garlic diced

1/2 lb diced mushrooms

2 quarts heavy shrimp stock

2 tspoons kitchen bouquet 2 tspoons quick fix flour

2 bay leaves

1 tspoonnred pepper flakes or more if you like the

zestier version

2quarts heavy shrmip stock made from removing t he shells and boiling in a separate sauce pan

14 gumbo grabs found at most every grocery

2 lbs shrimp cleaned and shells used for stock

2l.bs crawfish tails with fat in the p;ackage if fresh is not available

3 tspoons liquid crab boil this is available most everywhere

1 bunch green onions thinly sliced used for garnish

salt and sea salt to taste

6- cups steamed rice

1/2 cup parsley ( fresh only diced for garnish)

1pack of precooked link sausage ( fresh)

some fillet gumbo to be added at the last minute ( it is a thickening agent

2 bay leaf

14 small gumbo crabs ( in any good freezee)

Directions:

1. Lets build our gumbo
2. I suggest you get all the chopping outof the way so you can keep y our eyes on the Roux
3. First make a roux in a heavy sauce pan . whisk it till the roux which is a misture of the flour and oil is just the right color of brown and I make mine dark
4. Do not leave this alsone as nothing will scorch faster then an unattended roux I have suffered many times and had to begin again
5. When the roux is right add thebell pepper the garlic,the musrooms BAY LEAFare uniformly stirred and not too crowded
6. The temperture will go down but don't trust that roux till you get the liquid intothe pot
7. ;tO MAKE A HEAVY SHRIMP STOCK REMOVE THE SHELLS A ND BIL IN A PURE WATER TILL THE WATER TURNS DARK AND SMELLS OF SHRIM
8. tHENJ uSE 2 QUARTS OF CHICKEN STOCK
9. aDD THE BAY LEAF THE OTHER VEGGIES AND THE LIQUID. iF THE ROUX IS NOT THICK ENOUGH USE THE KITCEN BOUQUET AND FLOUR AND THICKEN IT BUT NO ONE WATS A THICK THICK ROUX
10. tIME TO PUT IN THE SEAFOOD WHICH IS THE CRAWFISH TAILS WITH FAT , 6-10 GUMBO CRABS AND THE SHRIMP
11. ttHIS SHOULD BE DEVINE BUT IF YOU WANT TO ADD A LITTLE THIS OR A LITTLE THAT GO RIGHT AHEAD CAUSE GUMBO MEANS A MIXTURE OF THIS AND THAT
12. sO LONG AS YOU HAVE THE PROPER ROUX ADD WHATEVER YOU WANT
13. i SERVE THIS OVER STEAMING RICE IN A GUMBO BOWL WITH fRENCH BREAD i HAVE JUST PULLED OUT OF MY OVEN hOT
14. wANT TO COME OVER FOR DINNER?

By RecipeOfHealth.com