Is seafood gumbo spicy??!
Answers:
you can make it spicy--it's really better that way! i usually put crabmeat, shrimp, and sausage in mine!.
what's in it:
you start by making a roux:
flour and butter, cooked on low and stirred constantly until it turns the color of rust!.
then you add broth, onions, garlic, celery, and red peppers, green peppers, bay leavesand simmer!. then you add several cans of diced tomatoes, stewed tomatoes, and more broth!. simmer more!. add whatever spices you like, and keep simmering!. add sliced okra!. about 20 mins!. before serving, prepare white rice!.
then add crabmeat to gumbo!. brown shrimp and andouille sausage, add to gumbo!. simmer about 10 more minutes!. serve in large bowls with rice!.
i didn't include measurements, etc!.!.!.Www@FoodAQ@Com
what's in it:
you start by making a roux:
flour and butter, cooked on low and stirred constantly until it turns the color of rust!.
then you add broth, onions, garlic, celery, and red peppers, green peppers, bay leavesand simmer!. then you add several cans of diced tomatoes, stewed tomatoes, and more broth!. simmer more!. add whatever spices you like, and keep simmering!. add sliced okra!. about 20 mins!. before serving, prepare white rice!.
then add crabmeat to gumbo!. brown shrimp and andouille sausage, add to gumbo!. simmer about 10 more minutes!. serve in large bowls with rice!.
i didn't include measurements, etc!.!.!.Www@FoodAQ@Com
Since gumbo is a cajun cuisine, it is usually spicy!. It can be made less spicy if you're cooking it yourself, by reducing the cayenne pepper!. Seafood gumbo usually offers a variety of seafood, like shrimp, clams, and crawfish!. One starts out by making a roux from flour, (that is the base of the gumbo), and adding vegetables, sausage, stock and seafood!. Here's an excellent recipe if you feel ambitious:
****Seafood Gumbo****
2 cups flour
2 cups vegetable oil
1 cup diced white onions
1/2 cup diced celery
1 cup diced green bell pepper
4 cloves garlic, minced
2 tablespoons peanut oil
6 plum tomatoes, peeled, seeded and diced
3 bay leaves
1 teaspoon cayenne pepper
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 teaspoon crushed dried thyme
1 teaspoon paprika
1 teaspoon celery seeds
1 pound andouille sausage
2 quarts chicken stock
2 dozen raw shrimp, shells off, tails on
2 dozen cooked crawfish tails, 6 crawfish reserved, for garnish
1/2 pound lump crab meat
2 dozen oysters, shucked
Salt and black pepper, to taste
Hot pepper sauce and file powder, to taste for individual servings
In a heavy saucepan over medium heat combine flour with vegetable oil to make roux!. Stir continuously to make sure that mixture does not scorch until dark brown color with nutty aroma is achieved!. In heavy stock pot, saute onions, celery, peppers and garlic in peanut oil until vegetables are soft approximately 15 minutes!. Add tomatoes, spices, sausage and chicken stock!. Slowly add 2/3 to 1 cup of roux 1 tablespoon at a time!. When proper thickness, add shrimp and cook until opaque!. Lower heat and simmer!. Next add crawfish, crabmeat and oysters!. Let simmer for another halfWww@FoodAQ@Com
****Seafood Gumbo****
2 cups flour
2 cups vegetable oil
1 cup diced white onions
1/2 cup diced celery
1 cup diced green bell pepper
4 cloves garlic, minced
2 tablespoons peanut oil
6 plum tomatoes, peeled, seeded and diced
3 bay leaves
1 teaspoon cayenne pepper
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 teaspoon crushed dried thyme
1 teaspoon paprika
1 teaspoon celery seeds
1 pound andouille sausage
2 quarts chicken stock
2 dozen raw shrimp, shells off, tails on
2 dozen cooked crawfish tails, 6 crawfish reserved, for garnish
1/2 pound lump crab meat
2 dozen oysters, shucked
Salt and black pepper, to taste
Hot pepper sauce and file powder, to taste for individual servings
In a heavy saucepan over medium heat combine flour with vegetable oil to make roux!. Stir continuously to make sure that mixture does not scorch until dark brown color with nutty aroma is achieved!. In heavy stock pot, saute onions, celery, peppers and garlic in peanut oil until vegetables are soft approximately 15 minutes!. Add tomatoes, spices, sausage and chicken stock!. Slowly add 2/3 to 1 cup of roux 1 tablespoon at a time!. When proper thickness, add shrimp and cook until opaque!. Lower heat and simmer!. Next add crawfish, crabmeat and oysters!. Let simmer for another halfWww@FoodAQ@Com
I like it spicy !.!.!. red pepper flakes, cayenne and I always use Tony Chachere's Creole SeasoningWww@FoodAQ@Com
I agree with bootycat---all depends on who is making it and what is put in!. Basically I am just now being able to cook spicier foods since my kids have all started liking it!. That being the case I adapted recipes to suit them!. Make it as spicy (or not) as you like!.Www@FoodAQ@Com
So many people eqivocate spicy and hot!. They really are very different!
I like my gumbo spicy and a little hot!.!.!.just a hint of cayenne!.!.!.but plenty garlic, onion, and other spices!Www@FoodAQ@Com
I like my gumbo spicy and a little hot!.!.!.just a hint of cayenne!.!.!.but plenty garlic, onion, and other spices!Www@FoodAQ@Com
It depends on how you cook it!. All traditional gumbo I've tasted normally is, but you can change it up however you want by altering the recipe!.Www@FoodAQ@Com