NEW ORLEANS GUMBO RECIPE
This New Orleans Gumbo formula is formed with spicy smoke-cured andouille sausage, crab, shrimp, oysters, okra and vegetables, all served over steamed polished rice.
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| NEW ORLEANS GUMBO RECIPE |
The key's to own an honest dark intermixture. Follow my step by step directions on creating intermixture during this post and you’ll be golden. I’m not progressing to lie, creating a dark intermixture are often a bit time intense, however I swear it’s all worthwhile.
I build mine sooner than time and freeze it in batches therefore it’s prepared once I have to be compelled to build a formula. Whereas I like to recommend creating your own intermixture, you'll conjointly pass away. I enclosed a link below to shop for, however I actually have ne'er tried the shop bought kind therefore can’t tell you whether or not it’s any sensible. Folks appear to love it.
I build mine sooner than time and freeze it in batches therefore it’s prepared once I have to be compelled to build a formula. Whereas I like to recommend creating your own intermixture, you'll conjointly pass away. I enclosed a link below to shop for, however I actually have ne'er tried the shop bought kind therefore can’t tell you whether or not it’s any sensible. Folks appear to love it.
INGREDIENTS :
- 1/2 lbs. andouille sausage sliced
- 8 oz. fresh oysters
- 1/2 lbs. crab claws or small whole crabs
- 1 cup dark roux
- 1 lbs. crawfish or shrimp
- 4 cups seafood broth (fish, shrimp, crab, etc.)
- 1 green pepper diced
- 16 oz. okra sliced
- 1 can diced tomatoes
- 1/2 onion diced
- 1 bay leaf
- 2 tsp. sugar
- 2 tsp. Worcestershire sauce
- 1-2 tbsp. Cajun seasoning to taste
- 1 tbsp. gumbo file (optional)
- Green onions for garnish
- White rice for serving
INSTRUCTIONS :
- Heat the roux in a dutch oven over medium high heat.
- Add the diced green pepper and onion; cook for 2 minutes.
- Add the andouille sausage, seafood broth, Worcestershire sauce, tomatoes, bay leaf, sugar and Cajun seasoning and bring to a boil. Simmer for 20 minutes.
- Add the okra and crab claws and simmer for 10 minutes.
- Add the shrimp/crawfish, oysters and gumbo file and simmer for 5 minutes, or until seafood is cooked through.
- Garnish with green onion and serve over rice.
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