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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CREOLE CHICKEN AND SAUSAGE GUMBO RECIPE
#Gumbo #coopcancook
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Gumbo 101 with Chef Leah Chase
What goes into an authentic Louisiana Gumbo? In restaurants, kitchens and cookbooks all over America, you find menu items masquerading as Louisiana Gumbo. So, how do you know it’s the real thing? The iconic Queen of Creole Cuisine, New Orleans Chef Leah Chase has the scoop on gumbo. Watch this episode to make sure your next bowl is the real deal.
~~~
Welcome to NOURISH with rocket scientist and whole hog barbecue pit master, Dr. Howard Conyers! Think of this show as food for your mind, body and soul.
Host and Co-Producer: Dr. Howard Conyers Writer and Co-Producer: Christina Melton
Director and Post Production Supervisor: Donald D.Ray! Washington
Videographer: Bennie Robertson
Graphics: Ryan Golden
Original Music: Brass-a-holics from New Orleans, LA
The Mike Foster Project from Baton Rouge, LA
Produced by PBS Digital Studios and Louisiana Public Broadcasting
Made possible with funding from The Corporation for Public Broadcasting
Chicken, Sausage, and Seafood Gumbo for the Holidays |Step by Step |Cooking With Carolyn
Chicken, Sausage and Seafood Gumbo Recipe
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Source of shrimp anatomy is aquariumbreeder.com
New Orleans Style Shrimp, Chicken and Sausage Gumbo Recipe #Plated #GumboRecipe
New Orleans Style Shrimp Sausage and Chicken Gumbo #Plated #Gumbo Recipe
1 cup all-purpose flour
2 small young chickens
1 cup yellow onion
1 small onion for chicken broth
1 green bell pepper
1 cup celery chopped
3 cloves garlic
6 cups chicken broth
4 bay leaves
1 tablespoon Cajun seasoning
Kosher salt to taste
Black pepper to taste
6 ounces fresh or frozen okra sliced 1/2 inch thick
3/4 cup vegetable oil
2 pounds andouille sausage sliced 1/2 inch thick
1 1/2 raw shrimp peeled and deveined
8 scallions sliced
1 tsp thyme
1 tsp cayenne pepper
1/2 tsp garlic powder
2 tsp gumbo filet
1 tsp paprika
1 ounce dried shrimp (optional)
Directions
Add chickens to stock pot and cover with water, season with 1 small onion, salt, and 3 cloves of garlic.
Bring to a boil and then lower the fire to low. Simmer for 2 hours.
Set aside to cool....once cooled debone the chickens and keep the broth and the meat only.
To make the rue:
Preheat the Dutch oven or a heavy pot and add 3/4 cup of oil then add 1 cup of flour gradually and stir continuously (with a wooden spoon you must continue to stir from start to finish) the heat should be on med-low and add in flour until the rue is a dark chocolate color and a thick consistently.
Add pre-cut bell peppers, onions and celery to the rue and stir until the onions are translucent. Gradually Add 6 cups of your chicken broth to the mix.
Add the seasonings
Sauté sausages, chicken and okra and dried shrimp
Add everything to the pot and give it a good stir.
Let the pot come to a slow rumble and cover for about 30 minutes
After 30 minutes add the shrimp
Add 1 tsp gumbo filet to pot.
Turn on low and simmer for at least one hour.
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