practical, how cooking recipe Sausage and Seafood Gumbo with 23 ingredients and 21 stages of easy cooking, which is very easy.
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Good Evening every body, at this time you get present recipe Sausage and Seafood Gumbo with 23 ingredients and 21 steps. Below this is how to prepare, please pay attention carefully.
In cooking there are several stages that must be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to culinary is ready to be served and enjoyed. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste not suitable desired, and many others. Immediately, below are 23 ingredients and 21 stages of easy cooking Sausage and Seafood Gumbo.
Ingredients for Sausage and Seafood Gumbo
Needed : small onion, diced (about 2 cups).
Prepare : celery stalks, diced.
Needed : green bell peppers, diced.
Needed : okra, sliced (frozen is fine).
Prepare : salt.
Needed : bay leaves.
Needed : cayenne.
Prepare : whit pepper.
Needed : black pepper.
Needed : oregano.
Needed : thyme.
Needed : garlic cloves, minced.
Needed : vegetable oil.
Prepare : flour.
Prepare : seafood stock (chicken is fine too).
Prepare : andouille sausage.
Prepare : shrimp, peeled.
Needed : crab meat, cleaned (or finely diced chicken).
Prepare : oysters in liquor, roughly diced.
Needed : parsley, minced.
Needed : green onions, sliced.
Needed : gumbo filé.
Needed : Hot steamed rice.
If all main ingredients Sausage and Seafood Gumbo it’s ready, We’re going into the cooking stage. Below is how to preparing with easy.
Stages Cooking Sausage and Seafood Gumbo
Prepare the onions, celery, bell pepper, and okra in a bowl..
Add the spices into a small bowl..
In a skillet, brown the sausage over high heat. If you bought fully cooked sausage, skip this step and go directly to making roux.
Once the sausages are browned, remove them and place on a plate to cool. Don't worry if they're still raw inside..
Deglaze the pan with a little stock and add it back to the main stock..
Prepare the roux by adding the oil to a heavy stock pot over high heat..
When the oil begins smoking sprinkle the flour and begin to whisk the mixture..
Continue whisking. Do not walk away or your roux will burn. You are looking for a deep red brown color. Be very careful, splashing the roux will severely burn you..
It's beginning to take color..
Almost there..
That's about good. Took roughly 10 minutes..
Reduce heat to medium and add half of the vegetables, dumping away from you to prevent splashing..
Stir and cook the veggies for 2 minutes..
Add the remaining veggies, spices, and garlic. Cook another 2 minutes.
Remove the roux from heat..
Bring the stock to simmer in a large pot..
Add the roux a spoonful at a time, stirring in between so it's not lumpy..
Bring the soup to a simmer. Cut the sausage into chunks and add to the gumbo. If you're using chicken, add it here too..
Simmer for 20 min, or longer to suit your schedule..
Add the shrimp, crab, and oysters. Cook until the shrimp are pink or about 3 minutes.
Add the parsley, green onion, and gumbo filé. Stir and serve over hot rice..
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