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How To make Easy Lamb Creole Gumbo
2 tb Vegetable oil
2 lb Lamb riblets
4 c Chicken broth
1/2 c Chopped parsley
2 ts Salt
1 ea Bay leaf
1 pk Frozen sliced okra(10oz)
1 x Flour
2 cn Stewed tomatoes(16oz)
1 c White wine
1/2 ea Lemon,sliced/seeded
1 ts Thyme
1 ts Instant minced garlic
1 cn Black-eyed peas(15oz)
1. Heat oil in large Dutch oven; dust riblets with flour and brown on
all sides in hot oil. 2. Drain fat from pan; add tomatoes, broth, wine, parsley, lemon
slices and seasonings. 3. Cover and simmer 1 1/2 hours.
4. Add okra and peas; cook, covered, 10 to 15 minutes.
NOTE: Meat may be removed from bones before servings. This gumbo freezes well.
How To make Easy Lamb Creole Gumbo's Videos
The Best Gumbo I've Ever Had! | Chef Jean-Pierre
Hello There Friends, Gumbo is one of my favorite dishes to make and of course to EAT as well! This recipe was inspired by my late friend Paul Prudhomme who taught me all about Louisiana cuisine. I am excited to be able to teach you all about this recipe and help you cook it just like Paul did! This recipe goes out to Paul. We love and miss you. ❤️
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Epic Seafood Gumbo Recipe with @MrMakeItHappen
Epic Seafood Gumbo Recipe with Mr. Make it Happen
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Gumbo Ingredients
1 cup Flour
1 cup Vegetable or Avocado Oil
1 lb. Andouille Sausage
1 lb. Crab Meat
1-2 lb. Crab Legs (separated) You can add whatever crab legs you can find
1-2 lb. Shrimp (peeled and deveined)
1 cup frozen Okra (optional)
1/2 cup diced Celery
1/2 cup diced Bell Peppers
1 cup diced onions
2 tbsp minced Garlic or Garlic Paste
2 quarts Chicken/Seafood Stock (Homemade preferably)
3 Bay Leaves
1 tbsp Thyme
1 tbsp Gumbo File (optional)
Creole/Cajun Seasoning
Louisiana Hot Sauce
Worcestershire sauce
Cayenne Pepper
1/2 cup Beer (optional)
Salt & Pepper - Garlic Powder, Onion Powder, Smoked Paprika
2 cups White Rice
Diced Green Onions
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How To Make Chicken Gumbo
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How To Make Chicken Gumbo
1 brown onion, chopped
1-2 red capsicums, chopped
1 cup chopped okra
3 tbsp vegetable oil
500g diced chicken breast
2 crushed garlic cloves
1 tbsp paprika
1 tsp ground cumin
1 tsp dry thyme
1/4 tsp ground chilli
1 can chopped tomatoes (400g)
salt/pepper
1 cup long grain rice
3 bay leaves
3 cups chicken stock
Beauxs Gumbo Recipe
Gumbo week of Mardi Gras
Lamb Gumbo
I try to do different things with the holiday leftovers, I took the rest of the leg of lamb and made this Lamb Gumbo with Shrimp, Sausage and all the Veggies, with my wild rice & mushroom stuffing Hushpuppies made in the air fryer... I don't like my gumbo too thick; this is the consistency that I prefer, with the taste of lamb married to the flavors of New Orleans.
#christmaslamb #stuffing #cookingathome #kurtshomliv #viralreels #trending #fypシ
Perfect Gumbo At Home (With Creole Butter)
Homemade Gumbo should be a cooks right of passage. And fine, maybe this gumbo isn't exactly perfect, but it's flavor profile is pretty dang perfect when you get that first spoonful.
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Full Recipe:
Ingredients Needed:
The Stock:
- 5 quarts water
- 2lbs (900g) bone-in short rib
- 2lbs (900g) boneless beef chuck roast
- 1 cup (125g) shrimp shells
- 8oz (226g) crab or lobster shells
- 2 carrots
- 2 onions, quartered
- 1 tablespoon (9g) black peppercorns
- 3 bay leaves
- 4 thyme sprigs
Universal Cajun/Creole Spice:
- 2 tablespoons (12g) smoked paprika
- 1.5 tablespoons (11g) kosher salt
- 2 teaspoons (8g) MSG
- 1 tablespoon(6g) ground black pepper
- 2 teaspoons (6g) white pepper
- 1.5 tablespoon (6g) garlic powder
- 2 teaspoons (6g) onion powder
- 1 tablespoons (2g) dried oregano
- 2 tablespoons (17g) cayenne
- 2 teaspoons (2g) dried thyme
- 1 tablespoon (13g) dark brown sugar
MSG Butter:
- 1 cup (226g) salted butter, softened
- 1.5 teaspoons (6g) of MSG
- 4 cloves grated garlic
- 2 tablespoons thinly sliced chives
The Gumbo:
- 1 cup (150g) all-purpose flour
- 1/2 cup (95g) pork fat
- 1/2 cup (95g)duck fat
- 3 ribs celery, finely chopped
- 2 onion, finely chopped
- 1 large green bell pepper, finely chopped
- 4 cloves garlic, minced
- 1/2 lbs (247g) andouille
- 1/2 lb (247g) kielbasa
- 3.25 quarts THE STOCK
salt to taste
- 2.5 tablespoons (35g) cajun seasoning
- 3 tablespooons (41g) louisana hot sauce
- 1 20oz (793g)can crushed fire roasted tomatoe
- 5 teaspoons (8g) file powder
- 5 king crab legs
- 1 pounds (450g) uncooked shrimp, peeled and deveined
- 4 lobster tails (sub extra shrimp to keep price down)
- 3 tablespoons(40g) worcestershire sauce