New Orleans Seafood Gumbo Recipe Creole

Mary's Creole Seafood Gumbo Southern Bytes

WEBApr 9, 2021 · Add the okra, then the holy trinity (celery, onions, and green peppers) to the roux. 2 ½ pounds okra, 2 cups onion, ½ cup celery, ⅔ …

Rating: 5/5(22)
1. In a large stockpot or gumbo pot, heat the oil over medium heat, then stir in the flour. Cook until roux is your desired color - we find that a dark brownish color, almost the color of a Hershey bar, works best. You will need to stir the roux pretty frequently so that it doesn't burn, but if you park your cutting board next to the stove, you can get all your vegetables diced up while the roux cooks.
2. While cooking the roux, you can also bake your okra in the oven - about 350°F for 30 minutes, stirring as needed. (This will help get rid of that slimy okra texture that so many people hate.)
3. Add the holy trinity (celery, onions, and green peppers) to the roux.
4. Stir until the onions are translucent - about 3 minutes.

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Creole Seafood Gumbo Recipe Savor the Best

WEBAdd the garlic and cook until fragrant, about 30-seconds. Add the tomatoes, fish broth, chicken broth, wine, bay leaves, thyme, and Creole …

Rating: 5/5(20)
1. Rinse the okra under cold water then trim the stem of the pod but do not cut into the pod itself.
2. Add the trimmed okra pods to a microwave-safe bowl and pour in 1 cup of water. Cover the bowl with plastic wrap and place into the microwave.
3. Cook the okra for 3-4 minutes on high power. Transfer the bowl from the microwave and carefully remove a corner of the plastic wrap to allow the steam to escape. When cool enough to handle cut each pod into 1/4-inch slices. Reserve.
4. Add the olive oil and the bacon drippings (or butter) to a large heavy-bottomed pot set over medium-high heat. Add the flour and stir continually until the mixture turns golden brown. Reduce the heat to low and continue to cook and stir frequently until the roux browns to the color desired, about 40 to 60-minutes.

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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 …

Rating: 5/5(17)
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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Creole Seafood Gumbo Itaira Eats

WEBOct 30, 2022 · Creole seafood gumbo is a hearty seafood stew with rich flavor that will transport you straight to New Orleans. Other Recipes …

Rating: 4.3/5(3)

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