Louisiana Seafood Gumbo Recipe Okra

How to make a Louisiana Cajun Seafood Gumbo recipe The …

WebJan 5, 2022 · When the liquid has reached a rolling boil, measure in the roux, stirring consistently to help the mixture break down into the boiling water. Simmer for 30 …

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GuiltFree Gumbo! Healthy Eating for Families

WebMar 5, 2019 · Remove bay leaves and serve over cooked brown rice. Nutritional Information per Serving (1 cup gumbo without rice): 262 …

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Healthy Authentic Seafood Gumbo (Gluten Free, …

WebFeb 2, 2019 · In the meantime, heat 1 tablespoon avocado oil or more bacon grease in a skillet or the saucepan used to heat beef broth. Add …

1. Make your roux: heat 1/3 cup bacon drippings in a large Dutch oven over medium-low heat. Sprinkle in cassava flour and whisk until a smooth paste forms. Cook this mixture, whisking almost constantly, for about 30 minutes, or until it turns a deep amber color. Don't let it burn - let this process happen slowly and gradually. This is what gives a real gumbo its rich flavor!
2. Meanwhile, add your celery, onion, bell pepper, and garlic to a food processor and pulse a few times until the mixture is finely chopped.
3. When roux is a rich amber color, stir in the celery, onion, bell pepper, and garlic mixture; add the sliced sausage. Stir well then add 1 cup water and whisk well. Bring the mixture to a simmer over medium heat and cook until the vegetables are softened a bit, about 15 minutes. Add the second cup of water, if needed, to keep the mixture from burning on the bottom of the Dutch oven.
4. Meanwhile, bring 4 cups beef broth to a boil in a medium saucepan. If you have not used both cups of water yet, heat the 2nd cup of water with the beef broth. Stir hot broth into the roux-vegetable mixture and whisk well. Stir in coconut aminos, salt, hot sauce, Cajun seasoning, bay leaves, dried thyme, and diced tomatoes. Simmer for 2 hours over low to medium-low heat. If you have gumbo filé, add 1 teaspoon to the soup after 1 hour.

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Seafood and Okra Gumbo Spicy Southern Kitchen

WebFeb 10, 2020 · Add onion, bell pepper and celery. Cook, stirring often for 8 minutes. Add garlic and cook 2 minutes. Add tomatoes, stock, bay …

1. In a large nonstick skillet, heat 3 tablespoons of Vegetable oil over medium heat. Add okra and cook, stirring frequently for 25 to 30 minutes or until okra is lightly browned and no longer slimy.Remove from heat and set aside.
2. While okra is cooking, make the roux.Heat butter and remaining vegetable oil in a large Dutch oven or heavy pot until butter is melted.
3. Add flour and and cook and stir for 30 minutes, or until a dark brown color. Heat should be medium to medium-low. If the heat is too hot, the roux will burn and you will have to start over.
4. Add onion, bell pepper and celery. Cook, stirring often for 8 minutes.

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