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Hi All...
In anticipation of the Saints win yesterday, my wife had me make up a big pot of seafood gumbo yesterday. Ingredients are simple enough....
1 lemon...for the stock
2 lbs of head on shimp, 35-40 per pound is what I use....pealed and deveined Keep the shells and head for making your shrimp stock.
1 lb blue crab meat....jumbo kump Pick throught the crab meat to get any cartlidge or shells
1 large whate onion, diced
1 lg red &green bell pepper, diced
2 stalks of celery, diced
5 large cloves of garlic
Salt and pepper to taste
1/4 tsp cayanne pepper, to taste
Cajun Seasoning to taste
2 bay leaves
For the Roux
2/3 cup canola oil, or vegetable oil
2/3 cup all purpose flour
I take the shrimp shells and cover them with water, I use a very large dutch oven...8 quart size.( I use about a4 quarts of water to makemy stock.You can freeze whats leftover to use another time.)and bring them to a boil. Once they have come to a boil, I reduce to a slow simmer, adding about a half tsp. of salt, cajun seasoning, a lemon and then reduce the heat to a nice simmer. After about 45 minutes, I strain the stock and put it aside for the gumbo. Next...make the roux. Starting with my dutch oven preheated for about 2 minutes, I put the oil in first followed by the flour. A good dark roux is needed for gumbo..one the color of dark choclate. It usually takes about 15 to 20 minutes for this to happen...and it requires constant stirring and attention...because your roux can burn in a flash!!! After the roux is dark brown...add the veggies and stir...constantly until the onions and celery are soft and onions are clear....about 8 minutes. At this time you canslowly add your shrimp stock....about 2 cups at a time.Stir the stock into the mixture slowly until it is incorporated into the veggies and roux. I add stock till I get about 2 quartz of the stock into the pot. ( If you do not want to make a stock, you can use a mixture of 3 bottles...12 oz. of clam juice, and about a quart of chicken stock or broth. Let the pot simmer...turning the pot down to your lowest setting on the stove. Remember to stir the pot to make sure none of the roux settles out onto the bottom of the pot and burns. I let it simmer for about 2 hours...stirring at least once every 10 minutes. After that...add your shrimp to the pot and let them cook for about 10 minutes. Shrimp are easy to cook...they turn pink when ready. Add the crab meat and gently fold it in and turn off the heat. Serve over Louisiana long grain rice...and with some good potato salad....that's the New Orleans way!!!
And Go Saints Go!!!!
Hi All...
In anticipation of the Saints win yesterday, my wife had me make up a big pot of seafood gumbo yesterday. Ingredients are simple enough....
1 lemon...for the stock
2 lbs of head on shimp, 35-40 per pound is what I use....pealed and deveined Keep the shells and head for making your shrimp stock.
1 lb blue crab meat....jumbo kump Pick throught the crab meat to get any cartlidge or shells
1 large whate onion, diced
1 lg red &green bell pepper, diced
2 stalks of celery, diced
5 large cloves of garlic
Salt and pepper to taste
1/4 tsp cayanne pepper, to taste
Cajun Seasoning to taste
2 bay leaves
For the Roux
2/3 cup canola oil, or vegetable oil
2/3 cup all purpose flour
I take the shrimp shells and cover them with water, I use a very large dutch oven...8 quart size.( I use about a4 quarts of water to makemy stock.You can freeze whats leftover to use another time.)and bring them to a boil. Once they have come to a boil, I reduce to a slow simmer, adding about a half tsp. of salt, cajun seasoning, a lemon and then reduce the heat to a nice simmer. After about 45 minutes, I strain the stock and put it aside for the gumbo. Next...make the roux. Starting with my dutch oven preheated for about 2 minutes, I put the oil in first followed by the flour. A good dark roux is needed for gumbo..one the color of dark choclate. It usually takes about 15 to 20 minutes for this to happen...and it requires constant stirring and attention...because your roux can burn in a flash!!! After the roux is dark brown...add the veggies and stir...constantly until the onions and celery are soft and onions are clear....about 8 minutes. At this time you canslowly add your shrimp stock....about 2 cups at a time.Stir the stock into the mixture slowly until it is incorporated into the veggies and roux. I add stock till I get about 2 quartz of the stock into the pot. ( If you do not want to make a stock, you can use a mixture of 3 bottles...12 oz. of clam juice, and about a quart of chicken stock or broth. Let the pot simmer...turning the pot down to your lowest setting on the stove. Remember to stir the pot to make sure none of the roux settles out onto the bottom of the pot and burns. I let it simmer for about 2 hours...stirring at least once every 10 minutes. After that...add your shrimp to the pot and let them cook for about 10 minutes. Shrimp are easy to cook...they turn pink when ready. Add the crab meat and gently fold it in and turn off the heat. Serve over Louisiana long grain rice...and with some good potato salad....that's the New Orleans way!!!
And Go Saints Go!!!!
