Greetings Friends!!! I know it’s been a while since I’ve posted some content. Since we are quarantined, here is a recipe of some of the goodness I am cooking up for friends and family.
This Seafood Gumbo was a HUGE HIT! Cook with me and let me know how you enjoy it.
Ingredients
1 Bag of uncooked shrimp (the bags are normally 2lbs) or 2lbs of uncooked shrimp
1pound of Jumbo lump crabmeat
1 pack of Andouille sausage (normally comes 4 to a pack) if you don’t eat pork use turkey or sausage (whichever you prefer)
1 amber ale beer
1 stick of butter (cut it in half)
2 containers (32oz) of chicken stock
2 cups of thinly chopped onions (this is about 3 softball size onions)
1 cup of celery thinly chopped (this is about 2.5 stalks)
1 cup of green peppers thinly chopped (this is about ¾ of a whole nicely sized green pepper)
1 cup of flour
½ cup of your choice of cooking oil
4 cloves of garlic (mince)
1.5 tablespoons of Cajun seasoning
3 teaspoons of Worcestershire sauce
2 bay leaves
1 teaspoon of dried thyme
½ cup of green onion tops
¼ cup chopped fresh parsley
Cooked brown or white rice
Instructions
- Peel and devein shrimp. Separate the shells and place in separate bowl. Place shrimp in the refrigerator until ready to use.
- In a large pot, melt half stick of butter. Add shrimp shells in the melted butter and toss then around until they turn pink (this takes about 30 seconds)
- Add both cartons of chicken stock to the shells and butter. Bring this to a boil then reduce to very low heat. Let this continue to cook for about 15 minutes. Turn off heat but keep warm until ready to use.
The Roux (THE MOST IMPORTANT PART)
- In a large pot or dutch oven, cook your sausage on medium-high heat.
- Remove the sausage when done and place to the side
- In the same pan, melt the other half stick of butter and add oil. Once butter and oil have melded, with a wooden spoon, add and stir in the flour.
- Reduce to low heat and continuously stir until this mixture turns to a dark caramel color. (BE SURE TO CONTINUOUSLY STIR AND DO NOT LEAVE UNATTENDED. THIS MAY TAKE BETWEEN 20-40 MINS)
- Once the roux is a dark caramel color, add the onions. Let this cook for 5 minutes, continuously stirring.
- After 5 minutes, add the celery and green pepper. Let this cook for 5 minutes, continuously stirring.
- After 5 minutes, add the minced garlic. Let this cook for 1 minute.
- After the garlic has cooked for 1 minute, add the entire bottle of beer and stir.
- Strain the shrimp stock into the mixture above and be sure not to include any shells
- Add the Cajun season, Worcestershire sauce, thyme, bay leave, and reserved sausage back to the mixture above. Bring to a boil. Reduce heat to medium-low, cover and let simmer for about 1-1 ½ hours.
- After the mixture above has cooked for about 1-1 ½ hours, add shrimp (they cook in about 3 minutes), green onions, and parley. Once the shrimp turn pink, remove from heat and stir in crab meat.
- Serve with white or brown rice
- Tag me in your photos (@freelunch) when you make it
- ENJOY!
This Seafood Gumbo was a HUGE HIT amongst my family and friends. Cook with me and let me know how you enjoy it.
Ingredients
1 Bag of uncooked shrimp (the bags are normally 2lbs) or 2lbs of uncooked shrimp
1pound of Jumbo lump crabmeat
1 pack of Andouille sausage (normally comes 4 to a pack) if you don’t eat pork use turkey or sausage (whichever you prefer)
1 amber ale beer
1 stick of butter (cut it in half)
2 containers (32oz) of chicken stock
2 cups of thinly chopped onions (this is about 3 softball size onions)
1 cup of celery thinly chopped (this is about 2.5 stalks)
1 cup of green peppers thinly chopped (this is about ¾ of a whole nicely sized green pepper)
1 cup of flour
½ cup of your choice of cooking oil
4 cloves of garlic (mince)
1.5 tablespoons of Cajun seasoning
3 teaspoons of Worcestershire sauce
2 bay leaves
1 teaspoon of dried thyme
½ cup of green onion tops
¼ cup chopped fresh parsley
Cooked brown or white rice
Instructions
- Peel and devein shrimp. Separate the shells and place in separate bowl. Place shrimp in the refrigerator until ready to use.
- In a large pot, melt half stick of butter. Add shrimp shells in the melted butter and toss then around until they turn pink (this takes about 30 seconds)
- Add both cartons of chicken stock to the shells and butter. Bring this to a boil then reduce to very low heat. Let this continue to cook for about 15 minutes. Turn off heat but keep warm until ready to use.
The Roux (THE MOST IMPORTANT PART)
- In a large pot or dutch oven, cook your sausage on medium-high heat.
- Remove the sausage when done and place to the side
- In the same pan, melt the other half stick of butter and add oil. Once butter and oil have melded, with a wooden spoon, add and stir in the flour.
- Reduce to low heat and continuously stir until this mixture turns to a dark caramel color. (BE SURE TO CONTINUOUSLY STIR AND DO NOT LEAVE UNATTENDED. THIS MAY TAKE BETWEEN 20-40 MINS)
- Once the roux is a dark caramel color, add the onions. Let this cook for 5 minutes, continuously stirring.
- After 5 minutes, add the celery and green pepper. Let this cook for 5 minutes, continuously stirring.
- After 5 minutes, add the minced garlic. Let this cook for 1 minute.
- After the garlic has cooked for 1 minute, add the entire bottle of beer and stir.
- Strain the shrimp stock into the mixture above and be sure not to include any shells
- Add the Cajun season, Worcestershire sauce, thyme, bay leave, and reserved sausage back to the mixture above. Bring to a boil. Reduce heat to medium-low, cover and let simmer for about 1-1 ½ hours.
- After the mixture above has cooked for about 1-1 ½ hours, add shrimp (they cook in about 3 minutes), green onions, and parley. Once the shrimp turn pink, remove from heat and stir in crab meat.
- Serve with white or brown rice
- Tag me in your photos (@freelunch) when you make it
- ENJOY!
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