Seafood Gumbo



Ingredients:
1/4 loving cup butter OR bacon fat
1/4 loving cup flour
two tablespoons Cajun seasoning
two teaspoons thyme
one teaspoon cayenne
1/2 teaspoon hot paprika
half-dozen cloves garlic, minced
iii cubanelle peppers, chopped
one onion, chopped
one jalapeno, chopped
two quarts seafood or chicken stock
four andouille sausages, sliced into coins
one lb okra, sliced into coins
one lb peeled shrimp
one lb catfish, cutting into nuggets
one lb shucked oysters (with liquid)


cooked white rice to serve
file powder, optional

Directions:
Over medium heat, educate the flour, spices together with butter/bacon fatty together, whisking pretty frequently until it turns brownish but doesn't burn. Add the onions, garlic together with peppers together with saute until starting to soften. Add the stock together with convey to a simmer. Add the sausage together with okra. Cook for xxx minutes. Add the shrimp together with catfish. Cook until they are but about cooked through thence add together the oysters inward their liquid. Cook until the oysters are cooked through. Serve over rice.
My thoughts:
I stimulate got to say, I brand pretty adept Cajun food. When my hubby brought abode a bunch of seafood amongst an middle on making gumbo, he suggested I brand the roux together with stimulate got a to a greater extent than supervisory business office for the rest. Fine amongst me! I brand my roux over a lower oestrus than I've seen called for inward cookbooks which makes the procedure much less fraught but yields the same results inward but slightly to a greater extent than time. I also similar to add together the spices to the flour which makes them squeamish together with toasty tasting. Beyond that I don't piece of occupation likewise fancy; cubanelle peppers instead of bell (bell peppers are thence insipid) together with a jalapeno thrown inward for extra spice. Since it is a calendar month amongst an "r" inward it, local oysters were a natural agree equally was my favorite catfish. Rounding it out is shrimp but I bet crawfish or fifty-fifty (for an extra luxe touch) chunks of lobster would hold out great. This is my favorite sort of gumbo, homey together with comforting but the seafood makes it appear special. It is also surprisingly quick to brand which makes it a cracking alternative for a weekday meal.

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