Turn off the heat, cover and allow the ingredients to get to know each other. This should take about 10 minutes, depending on how you chopped them. Seafood Okra Gumbo 2 pounds fresh or frozen shrimp, head on, about 40-50 count per pound 2 small blue crabs, fresh or frozen 3 quarts water 2/3 cup, 2. Add shrimp and crabs to pot and let simmer for. Add salt, pepper, cayenne pepper, and Tony's seasoning to pot and let cook for 1 hour. (Be careful, the hot roux may spatter.) Cook for about 10 minutes, stirring frequently. Add okra, onion, bell pepper, celery, and garlic. Add contents of the skillet to the tomato stock. Stir in the shrimp and oysters with their liquor during the last 5 minutes of cooking. Add the cut okra and cook until okra is tender and flavors have melded, 20-30 minutes. Slowly whisk in flour cook, whisking constantly, until a milk chocolate-colored roux forms. Meanwhile, in a 12-inch skillet over medium-high heat, melt the remaining 2 tablespoons of butter. In a 2-gallon saucepot, combine fish stock, garlic, bay leaves, and thyme. Add the potatoes and slowly boil until they are almost done. Add 4 quarts of water to pot, and raise to medium high heat. In a large Dutch oven, heat oil over medium-high heat.Pour in the broth, simmer for 10 minutes.Add the tomatoes with their juice, salt and thyme, then cook another 5 minutes.Stir in the okra and cook for 5 minutes.Add onion and shallots, cook until onions begin to brown.In a large soup pot, melt butter and oil, cook pancetta until brown.Add remaining ingredients including cooked chicken. 2 mediums russet potatoes peeled, coarsely chopped 1 (28 ounce) can diced tomatoes 2 teaspoons sugar 1 teaspoon salt 3 4 teaspoon cajun seasoning 1 8 teaspoon pepper 1 bay leaf 1 chicken bouillon cube 2 -3 cups cooked chicken, diced 1 lb frozen sliced okra directions Saute' onion and peppers in margarine until tender.1 (14 1/2-ounce) can diced tomatoes, including juice.This Creole gumbo uses a combination of tomatoes and okra as a thickener instead. For those of us who still abstain from meat on Fridays during Lent, this flavorful bowl of Okra Gumbo with a thick slice of cornbread smeared with butter and honey can be a soulful meal. There are as many ways to make gumbo as there are cooks on the Gulf Coast. It’s available fresh just about year-round in the South and from May-October in other areas.įresh is best for breaded and fried but you can usually find it frozen in the market, which works fine in soups, gumbos and stews. 1 large Guidrys Seasoning OR (2 cups chopped onions, 1-1/2 cups chopped bell pepper, 1 cup chopped celery) AKA - The. If the gumbo appears too thick, add more stock to adjust. Lower the heat a bit, partially cover and simmerfor about 1 hour, stirring occasionally. Stirring constantly, bring the pot to a boil. Add the crab stock and half of the shrimp stock to the pot. Okra, also known as “gumbo” or “lady fingers,” is a highly nutritious edible green pod vegetable. Add the sauted okra and cook for 10 more minutes.
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