Do you know a really good......?!
Answers: gumbo recipe?
I'm just guessing you may have wanted seafood gumbo. Here's the best!!!
Shrimp Gumbo
2 cloves garlic, minced
2 sliced onions
1/2 thinly sliced bell pepper
1/4 cup oil or bacon grease
2 Tbsp. flour
1 pkg frozen orka
1 (6oz) can tomatos
1 bay leaf
1/2 tsp chili powder
1 1/2 tsp. salt
1/4 tsp pepper
red pepper to taste
4 tsp. Worcestershire
3 cups water
1/2 tsp. red pepper (or to taste)
1 1/2 cups cleaned and pleeled shrimp
ALL MEAT WE ADD IS RAW
Make roux with oil and flour. Brown dark brown color. Add orka, (if you do not like that much orka, cut it in half and add some of the file' AFTER YOU COOK THE GUMBO, it works the same.) add salt and peppers. Saute garlic, onions, green peppers in a large heavy pot until tender. Add alll remaining ingredients except shrimp. Simmer for 45 minutes. Add shrimp and simmer addtional 5 minutes until tender. Serve over hot rice.
Of course when we make this recipe we double it or triple it cause we REALLY like gumbo . We like it with hot garlic buttered french bread.
for SEAFOOD GUMBO
WE ALSO ADD CANNED CRAB MEAT, GUMBO CRABS(WHOLE), OYSTERS. (SOME PEOPLE ADD SASUAGE, BUT WE DON'T CARE FOR SAUSAGE IN OUR SEAFOOD GUMBO)
nfd?
This is the best soup ever!(my opinion)
INGREDIENTS
1/2 lb. or more filet of catfish, trout or redfish
2 lbs. shrimp, peeled and deveined 1/2 pint of shelled oysters
2 cups chopped onion 1 cup chopped celery
Gumbo File 1/2 teaspoon finely chopped parsley
1 gallon water 4 cloves minced garlic
salt, black and red pepper to taste
INSTRUCTIONS
for Roux
1 - 1/2 cups cooking oil 1 - 1/2 cups flour
Place cooking oil in heavy iron pot over medium heat. When oil is hot, stir flour in a little at a time, blending thoroughly with each addition. Lower heat. It is very important that you keep stirring constantly. After all of the flour has been combined with the oil, turn fire down very low and cook until golden brown, stirring constantly. Pour the mixture into another container and continue as follows:
INSTRUCTIONS
for Gumbo
Add onions and celery to roux. Cook until onions are wilted and then add water and garlic. Cook in heavy uncovered pot over medium heat for one hour and season to taste with salt, black and red pepper. Add shrimp, parsley and fish to mixture; cook another 10 - 15 minutes then add oysters to the mix and let come to a boil. Serve in soup plates with cooked rice. Sprinkle a dash of Gumbo File on each dish, if desired. Serves 6.
the link below has many variations all are awesome
For shrimp and okra gumbo:
* 3 tablespoons of vegetable oil
* 3 tablespoons of flour
* l large chopped onion
* 1 cup chopped celery
* 5 or 6 cloves, chopped garlic
* 1 cup of chopped green pepper
* 1 can of tomato sauce
* 1 can of tomatoes ("Rotel" tomatoes for a spicier taste!)
* 1 pound, fresh sliced okra (or 2 boxes of frozen sliced okra)
* 2 pounds of fresh shrimp
* 2 - 3 cups water
* salt & pepper to taste
* 1 teaspoon of sugar
* 1 tablespoon of chopped parsley
* 1 bay leaf
For seafood gumbo, add to the above:
* 1 small can of crabmeat or 3 fresh gumbo crabs
* 1 jar oysters
* Slowly stir the flour into heated oil in a heavy cast iron skillet. Continue to stir until the flour is dark brown. Add the next 4 ingredients; stir until onions are clear.
* Add tomato sauce. Stir until it gets crumbly or dry. Fry okra in another skillet until it is no longer sticky or stringy. Add tomatoes and fried okra.
* Cook slowly, adding 2 to 3 cups of water--a little at a time. Season with salt and pepper to taste. Stir in one teaspoon of sugar.
* Cook for about an hour on a low fire, stirring occasionally to prevent sticking to the bottom of pot; adding water if necessary. Add the shrimp and the bay leaf (and if desired, the oysters and crabmeat).
* Cook another 30 minutes to an hour, adding seasoning to taste.
* Serve over boiled or steamed rice.
Gumbo isn't gumbo without okra. In fact the word gumbo means okra in some African countries.
You also should use bacon drippings for a fine gumbo not vegetable oil. The bacon will give the roux a fine flavor. Cajun chefs will tell it is all about the Roux.