The best gumbo I’ve ever had. #Shorts
Gumbo Recipe
How to make Gumbo. Gumbo recipe. Creole Gumbo
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Is this video I show you how to make a Creole Gumbo recipe, that is just absolutely the best you will ever have. I will take you from making a great seafood stock, to making a seafood base to add a fantastic seafood flavor into your gumbo. Watch as I give away some of my long held secrets for making a Seafood Gumbo that is sure to please!
If you can't find the Pop's Golden Gem dried shrimp, then you can order them from Amazon.com by following this link.
RECIPE
Ingredients
FOR BROTH
Gulf shrimp 5 Pound, cleaned and washed
Blue crab 12
Crab meat 1 Pound (Fresh)
Water 1 Gallon
All purpose seasoning 1 Tablespoon
Celery 3 , chopped
Carrot 3 , chopped
Onion 1
Garlic 1 Clove (5 gm), quartered
Bay leaves 3
FOR REDUCTION
Olive oil 1 Tablespoon
Onion 1⁄2 , roughly chopped
Garlic 4 Clove (20 gm), chopped
Water 2 Cup (32 tbs)
Salt 1 Teaspoon
Freshly ground black pepper To Taste
All purpose seasoning 1 Teaspoon (Frog Bone)
Worcestershire 1⁄2 Cup (8 tbs)
Lemon 3 , quartered
Bay leaves 4
Merlot 1⁄4 Cup (4 tbs)
FOR GUMBO
Vegetable oil 1 Cup (16 tbs)
All purpose flour 1 Cup (16 tbs)
Sea salt To Taste
Freshly ground black pepper To Taste
Celery stalks 3 , chopped
Onion 1 Small, chopped
Onion 1 Medium, chopped
Chopped garlic 1 1⁄2 Tablespoon
Bay leaves 5
Fresh thyme 2 Tablespoon
Canned stewed tomatoes 29 Ounce (2 Cans of 14 1/2 Ounce)
Low salt seasoning 1 Teaspoon (Frog bone)
Okra 24 Ounce, baked
Sausage 1 Pound, chopped
Dried shrimps 3 Tablespoon
Green onions 2 Bunch (200 gm), chopped
Salt & pepper To Taste
All purpose seasoning 1 Tablespoon (Cajun Frog bone)
Directions
MAKING
For Seafood Stock
1. Take water in a pot. Add shrimp tail and shells along with crab flappers.
2. Season water with frog bone all purpose seasoning. Add celery, onion, carrot, garlic and bay leaves. Season with Frog Bone All Purpose Seasoning.
3. Give everything a good mix and bring everything to boil.
4. Reduce the heat and let everything simmer for hour and a half.
For reduction
5. Heat olive oil in a pot. Add onion and garlic and saute for a few minutes.
6. Add water. Season with salt, black pepper and Frog Bone All Purpose Seasoning.
7. Drop in the remaining shells and heads of shrimp, followed by crab feelers.
8. Add Worcestershire sauce, lemon quarters and bay leaf. Pour merlot wine, give everything a good mix.
9. Let everything cook for about 30 minutes.
10. Strain everything into a smaller pot. Reduce this down to about 6 tablespoon of reduction (Should be thick and syrupy).
For gumbo
11. Strain the stock and then mix the reduction with the stock.
12. Pour vegetable oil in a skillet, add flour and continue to mix and cook until all lumps are gone and roux is nice and silky.
13. Season with sea salt and freshly ground black pepper. Stir constantly until dark brown (Be careful not to burn the roux).
14. Drop in onions, celery and cook for 3 to 4 minutes.
15. Add garlic and cook for a little bit more.
16. Transfer the roux and vegetables to another pot. Add the stock to the pot.
17. Simmer for sometime. Add sausage, bayleaves and thyme followed by stewed tomatoes and Frog Bone low salt seasoning and dried shrimps
18. Drop in baked okra and some more water. Continue to simmer for a couple of hours.
19. Throw in the blue crabs and cook for another 10 minutes.
20. Add shrimps, green onions and crab meat. Mix that in and then continue to cook.
21. Season with salt, pepper and cajun seasoning as desired.
22. Cool it down and place it in the refrigerator overnight.
SERVING
23. Re-heat the amount you are serving the next day, and Enjoy
Recipe Summary
Dish: Creole Gumbo
Course: Main Dish
Cuisine: Cajun/Creole
Ingredient: Seafood
Method: Simmering
Taste: Savory
Restriction: High Protein
Interest: Winter
Servings: 10
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Chicken and Sausage Gumbo
Chicken and Sausage Gumbo
This gumbo recipe is Leveled-Up with chicken, andouille and of course, plenty of Sweet Smokey Joe’s Creole Kick ????. It’s the perfect winter comfort dish that’s loaded with flavor????! Check out the video for the full instructions, and make sure to Like, Comment, and Subscribe!
1 tsp. Olive Oil
1 lb. Chicken Thighs chopped - (or chicken breast )
Kosher Salt and Black Pepper (to taste)
12 oz. Andouille (sliced into ¼ inch slices)
½ cp. Vegetable Oil (or Peanut Oil)
½ cp. Flour
1 medium Bell pepper chopped
1 medium Onion chopped
1 medium Celery Stalk chopped
3 cloves Garlic chopped
1 cp. Okra (I used frozen)
2 tbsp. Cajun Seasoning (or more to taste)
6 cps. Chicken Stock
3 Bay Leaves
4 tbsps. chopped Parsley + more for serving
1 tbsps. Filé powder (or to taste)
Cooked White Rice (to serve)
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Shrimp And Sausage Creole Recipe | How To Make Shrimp Creole | Shrimp Creole Recipe
Shrimp And Andouille Sausage Creole Recipe. Scroll down for the full recipe!!????
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Shrimp And Andouille Sausage Creole Recipe
Ingredients
1 1/2 - 2 pound jumbo shrimp
Andouille sausage or preferred
2 tablespoon olive oil
4 tablespoons butter
1 tablespoon garlic (minced garlic)
2 bay leaves
1 celery stalk diced
1/2 of each bell pepper green/red
1 green onion diced
One cup yellow onions diced
8-10 okras sliced
2 tablespoons parsley dried/fresh
1 teaspoon thyme
1 14.5 ounce canned tomatoes (diced)
1 medium tomato optional
2 cups stock chicken, seafood, or vegetable or substitute with bouillon and water as recommended in the video
1-2 tablespoon Louisiana hot sauce
2 tbsp Worcestershire sauce
1/4 teaspoon cayenne pepper
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/4 teaspoon white ground pepper
1/2 tsp creole seasoning
pinch of sugar (optional)
Directions
Add oil to a large saucepan or pot over medium-high heat.
Brown the sausages on both sides, remove and reserve for later.
Add 2 tbsps butter onions, green/red bell peppers, celery, and green onions to the pan.
Cook and stir occasionally until veggies start to soften.
Add minced garlic, combine, and cook until fragrant.
Add tomatoes, stock, hot sauce, Worcestershire sauce, bay leaves, parsley, white pepper, black pepper, cayenne pepper, creole seasoning, and thyme.
Bring to a boil, then reduce heat to a low simmer until sauce is slightly thickened.
Add the cooked sausage and shrimp.
Add the okras.
Remove and discard the bay leaves.
Add remaining butter for extra flavor and stir until completely melted.
Take a final taste test and add additional seasoning if necessary.
Enjoy!!!
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Seafood gumbo!!!
Hopefully this is the last south Louisiana cold front dish!!! Seafood gumbo loaded with the goods!!!! #gumbo #seafood #crab #oysters #crawfish #shrimp #scallops #bluecrabs #seafoodgumbo #louisiana #cajun #foodyoutube
How to Make Louisiana Gumbo | Let’s Go!
#shorts #gumbo #cooking
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To find the full video for the Roux and step by step instructions on making a Gumbo check out my full length video here ????