Karen's Seafood Gumbo
Total Time: 1 hr 20 mins
Preparation Time: 20 mins
Cook Time: 1 hr
Ingredients
- 3 tablespoons butter or 3 tablespoons margarine
- 1 large onion, diced
- 1 green bell pepper, seeded and diced
- 2 garlic cloves, minced
- 2 stalks celery, minced
- 5 tablespoons roux (*if not making your own, you can order pre-made from savoie's or kary's on-line)
- 3 quarts water
- 3 chicken bouillon cubes
- 1 (14 ounce) can diced tomatoes, drained
- 2 lbs fresh cleaned shrimp
- 1 (13 ounce) can crabmeat or 1 lb fresh crabmeat
- 1 lb crawfish (optional)
- 1 pint oyster
- salt
- creole seasoning (tony chachere's recommended)
- 1/2 cup chopped green onion
- 1/2 cup chopped fresh parsley
Recipe
- 1 melt butter in a large stock pot over medium heat.
- 2 add chopped vegetables and cook until soft, about 5 minutes.
- 3 add roux and mix well. slowly add water, stirring well to break up any clumps. add bouillon.
- 4 bring to a slow boil on medium-high heat. reduce heat to medium and cook for 30 minutes.
- 5 season to taste. (karen uses salt and tony chachere's seasoning).
- 6 add tomatoes and all seafood and cook for 20 to 30 minutes.
- 7 add green onions and parsley and cook 10 minutes more.
- 8 served over cooked rice.
- 9 note: roux is a cooked mixture of wheat flour and fat, traditionally clarified butter. it is a thickening agent of three of the mother sauces of french cooking: sauce bechamel, sauce veloute and sauce espagnole. butter, vegetable oils, or lard are commonly used fats. it is used as a thickener for gravy, other sauces, soups and stews and is typically made from equal parts of flour and fat by weight. a suggestion for making your own roux: use gumbo base (aka roux) (#47651).
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