New Orleans Seafood Gumbo Recipe

New Orleans Gumbo Recipe (Seafood Gumbo) Went …

WEBSep 16, 2019 · Add the andouille sausage, seafood broth, Worcestershire sauce, tomatoes, bay leaf, sugar and Cajun seasoning and bring to a …

Rating: 4.7/5(71)
1. Heat the roux in a dutch oven over medium high heat.
2. Add the diced green pepper and onion; cook for 2 minutes.
3. Add the andouille sausage, seafood broth, Worcestershire sauce, tomatoes, bay leaf, sugar and Cajun seasoning and bring to a boil. Simmer for 20 minutes.
4. Add the okra and crab claws and simmer for 10 minutes.

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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 …

Rating: 5/5(34)
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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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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