Post by marlaoh on May 8, 2003 5:48:26 GMT -6
Deep-south seafood
gumbo
INGREDIENTS
1/4 stick of butter
1 large diced onion
1 medium dice green pepper
1 chopped celery stick
2 sliced carrots
1 15oz. can of tomato sauce
1 cup of fresh peas
1 bag of frozen whole sweet corn
2 chopped cloves of garlic
2 tbsp. of Sazon seasoning
4 bay leaves
1 quart of clam juice or oyster juice
1 1/2 tsp. of thyme
1 tsp. of Old Bay seasoning
3 medium diced tomatoes
4 8” mild beef smoked sausages
6 large blue crabs
2 lbs. fresh scallops
2 lbs. fresh shrimp
1 diced chicken breast
1 tbsp. oregano
1 tbsp. Cayenne pepper
4 tbsp. flour
3 tbsp. vegetable oil
White rice
DIRECTIONS
To prepare the crabs:
Clean the crabs and crack the body in half and use only the large claws and the body for the gumbo. Set aside.
To prepare roux (gravy used to thicken gumbo):
4 tbsp. flour
3 tbsp. vegetable oil
Heat the vegetable oil on medium heat. Once the oil is hot, add the flour. Cook the flour and oil mixture until light brown.
To prepare the gumbo:
In a 2-gallon pot, sauté’ the onions, green pepper, celery, tomato, in butter on medium heat for 2 minutes. Add smoked beef sausage or diced chicken breast to the sauté’ mixture and cook for an additional 2 minutes. Then add the tomato sauce, corn, carrots, peas, bay leaves, thyme, Old Bay seasoning, roux, crabs and clam juice. Cook all of the ingredients in large pot, covered for 30 minutes on medium heat. Then add the shrimp, scallops and cayenne pepper. Cook on medium heat for 10 minutes. Remove from heat and let the gumbo stand for about 10 minutes.
To serve:
Serve seafood gumbo hot over white rice.
gumbo
INGREDIENTS
1/4 stick of butter
1 large diced onion
1 medium dice green pepper
1 chopped celery stick
2 sliced carrots
1 15oz. can of tomato sauce
1 cup of fresh peas
1 bag of frozen whole sweet corn
2 chopped cloves of garlic
2 tbsp. of Sazon seasoning
4 bay leaves
1 quart of clam juice or oyster juice
1 1/2 tsp. of thyme
1 tsp. of Old Bay seasoning
3 medium diced tomatoes
4 8” mild beef smoked sausages
6 large blue crabs
2 lbs. fresh scallops
2 lbs. fresh shrimp
1 diced chicken breast
1 tbsp. oregano
1 tbsp. Cayenne pepper
4 tbsp. flour
3 tbsp. vegetable oil
White rice
DIRECTIONS
To prepare the crabs:
Clean the crabs and crack the body in half and use only the large claws and the body for the gumbo. Set aside.
To prepare roux (gravy used to thicken gumbo):
4 tbsp. flour
3 tbsp. vegetable oil
Heat the vegetable oil on medium heat. Once the oil is hot, add the flour. Cook the flour and oil mixture until light brown.
To prepare the gumbo:
In a 2-gallon pot, sauté’ the onions, green pepper, celery, tomato, in butter on medium heat for 2 minutes. Add smoked beef sausage or diced chicken breast to the sauté’ mixture and cook for an additional 2 minutes. Then add the tomato sauce, corn, carrots, peas, bay leaves, thyme, Old Bay seasoning, roux, crabs and clam juice. Cook all of the ingredients in large pot, covered for 30 minutes on medium heat. Then add the shrimp, scallops and cayenne pepper. Cook on medium heat for 10 minutes. Remove from heat and let the gumbo stand for about 10 minutes.
To serve:
Serve seafood gumbo hot over white rice.