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Interesting isn't it, healthy residing is a need now not a choice. With any luck you will make the most of the article above. Now we come back to the ultimate seafood gumbo recipe. You can cook ultimate seafood gumbo using 23 ingredients and 6 steps. Here's a way to prepare dinner the recipe..
The ingredients needed to cook Ultimate Seafood Gumbo:
- Use 1 of ham hock.
- Take 2 quart of water.
- You need 1/4 cup of butter.
- Use 1 1/2 cup of fresh or frozen okra, chopped.
- Prepare 2 of bell peppers, chopped.
- Take 2 large of onions, chopped.
- Prepare 3 tbsp of parsley flakes.
- Take 2 stalks of celery, chopped.
- You need 6 cloves of garlic, smashed, left whole.
- Get 1 big can of whole tomatoes.
- Provide 2 of bay leaves.
- Provide 1 tsp of salt, to taste.
- Provide 1/2 tsp of pepper, to taste.
- Get 1/2 tsp of cayenne pepper, to taste.
- Use 1/2 tsp of ground mace.
- Use 1/2 tsp of ground cloves.
- Provide 1/2 tsp of ground allspice.
- Take 1 tsp of gumbo file.
- Take 2 tsp of Worcestershire sauce.
- You need 2 lb of peeled, raw shrimp.
- Take 1 lb of crab meat.
- Take 13 1/2 oz of andouille sausage.
- Use 2 cup of cooked rice.
Steps to make Ultimate Seafood Gumbo:
- Place the ham hock and water in a stock pot and simmer for 1 hour. Remove the ham hock to cool, reserving the liquid..
- In a large skillet, heat the butter over medium heat..
- Cook the okra until the gooey strings no longer appear as you stir. Add the bell pepper, onion, parsley, celery, and garlic and cook for 30 minutes. Remove the garlic and discard. Add the tomatoes and cook for 3 minutes..
- Remove the meat from the ham hock and add it to the stock pot. Place the veggies and bay leaves in the pot and cook on medium-low to medium for 3hrs..
- Add the seasonings and Worcestershire sauce and stir. Add the shrimp and sausage 30 minutes before serving. Add the crab meat 10 minutes before serving..
- Taste. Add hot sauce if desired. Serve with rice. If u like it thicker, add a little corn starch to the to a scoop of the stock, mix it, and return to the pot..
Laissez les bons temps rouler, y'all. Think gumbo and you think Louisiana, and rightfully so. But anyone who lives along the Gulf Coast knows that borders down there are as murky. The secret to most great gumbos is to cook the roux — a mix of flour and fat —until it's as dark as coffee (but not burnt). Otherwise, there are as many ways to make this classic Creole stew as there.
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