Review Of Seafood Gumbo Recipe With Okra 2022
Review Of Seafood Gumbo Recipe With Okra 2022. 1/2 pound smoked sausage, andouille or ham, chopped (optional) 1 pound sliced okra. 1 pound lump crabmeat, picked through for any shell.
Wash the okra thoroughly, blend or grate 1/4 of the okra roughly and chop the rest a bit chunky (blend the entire okra roughly if you don’t fancy chewy okra soup) also chop 1 atarodo and set aside…. If too thick, add more stock to thin. Heat the roux in a dutch oven over medium high heat.
When The Oil Is Hot, Add The Okra.
1/2 cup file powder, dissolved in water Add the andouille sausage, seafood broth, worcestershire sauce, tomatoes, bay leaf, sugar and cajun seasoning and bring to a boil. Add the okra and crab claws and simmer for 10 minutes.
Add The Sautéed Okra And Cook For An Additional Ten Minutes.
Cook until all the vegetables are tender, about five minutes, occasionally stirring and scraping the pan bottom clean. Stir in thyme, salt, and pepper, and cook 1 to 2 minutes. Stir in shrimp, okra and creole seasoning,.
Gradually Add 2 Quarts Of Cold Water To The Pot, Stirring Constantly.
Melt butter in a large dutch oven over medium; Season the okra with half of the salt and cayenne. 1/2 pound smoked sausage, andouille or ham, chopped (optional) 1 pound sliced okra.
2 Pounds Medium Shrimp, Peeled And Deveined.
Reduce the heat and simmer for 15 minutes. When well blended, add to the large stew pot with the other ingredients. Strain the reserved shrimp stock and stir about 2 quarts of the stock into the roux.
Fry The Okra, Stirring Constantly, For 10 To 12 Minutes, Or Until Most Of The Slime Disappears.
In a large stock pot, over medium heat, add the oil. Next, add the crab stock and half of the shrimp stock. Gumbo is the official dish of louisiana.
