Cajun Style Seafood Gumbo Recipe

Seafood Gumbo Recipe Seafood Gumbo with Shrimp …

WEBJul 16, 2018 · Cook this, stirring often, for about 5 minutes. Stir in the garlic powder, paprika, pepper, oregano, cayenne and celery seed. Ladle in …

Rating: 4.8/5(20)
1. Heat the seafood broth in a pot. You want it steaming, not simmering. In another large soup pot, heat the oil and bacon fat over medium-high heat. Stir in the flour and make sure there are no lumps. Cook this roux until it is the color of dark chocolate, which will take anywhere from 40 minutes to an hour. You will want to use a wooden spatula or spoon to stir. You will also want to lower the heat as the roux browns, until its at low heat when the roux is ready. Drink beer and listen to Cajun music while doing this. It helps.
2. When the roux is ready, add the chopped onion, pepper and celery to the pot and mix well. Cook this, stirring often, for about 5 minutes.
3. Stir in the garlic powder, paprika, pepper, oregano, cayenne and celery seed. Ladle in some seafood broth and mix well. Turn the heat up to medium-high, and keep stirring in the seafood stock until the gumbo thins out. Typically you will need anywhere from 6 to 9 cups.
4. Add salt to taste and simmer gently for 30 minutes to an hour, stirring from time to time. The roux should not break, but if oil starts pooling on the surface of the gumbo, skim it off.

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Healthy Cajun Shrimp Gumbo Jar Of Lemons

WEBFeb 4, 2018 · Add the vegetables (except for the kale), then sauté until the peppers and onion begin to soften. Add the stock and spices, continue …

1. To create the roux, whisk the olive oil and flour over medium-high heat.
2. Continue mixing with a wooden spoon (making sure to scrape the sides of the pan) for about 20 minutes, or until the the roux begins to turn a dark caramel color.
3. Add the vegetables (except for the kale), then sauté until the peppers and onion begin to soften.
4. Add the stock and spices, continue to cook.

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New Orleans Seafood Gumbo A Spicy Perspective

WEBOct 17, 2022 · Fry the sausage in the roux for 1-2 minutes, then add in the chopped onion, bell pepper, celery, garlic, and habanero. Stir and sauté …

1. Make the Roux: Set a large 7-8 quart saucepot over medium-high heat. Add the flour, oil, and butter. Whisk well to break up any clumps. Cook the roux for 30-40 minutes, whisking regularly, until it is the color of milk chocolate.
2. Prep: Meanwhile, chop the sausages, all the vegetables, and herbs.
3. De-Slime the Okra: Set a smaller saucepot filled with water and over high heat. Add the vinegar. Once boiling, add the chopped okra. Boil for 3-4 minutes to reduce the slime. Then drain and set aside.
4. Build the Base: Once the roux is a dark rich brown color, add in the andouille sausages. Fry it in the roux for 1-2 minutes, then add in the chopped onion, bell pepper, celery, garlic, and habanero. Stir and sauté for 8-10 minutes.

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Louisiana Seafood Gumbo SmartyPantsKitchen

WEBJan 16, 2021 · Add okra to stockpot and cook for 10 minutes. 1 teaspoon cayenne pepper (see recipe notes), salt and pepper, 1 pound okra. Add …

1. Get your shrimp prepped: buy fresh, raw shrimp, peel, devein, and season with a sprinkle of cayenne pepper; set aside
2. In a large stockpot on medium heat, add roux; allow it to warm and soften a bit

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