This week's Meatless Friday meal is:
Seafood Gumbo
My husband LOVES gumbo and would probably eat it daily if he could. I've never attempted to make it, and not sure why, I guess that I've always thought it was too difficult to make.
Well that all ends here and now!
I've found the most excellent video tutorial on making a true Louisiana style gumbo and I'm sharing it with you. We will make ours with shrimp and crab but the meat combinations are endless. You could even make a total vegetarian gumbo just using more okra.
The recipe is printed below the tutorial video, but I really encourage you to watch the video. He has great tips for making your roux and cooking okra so that it is not slimy!
He really makes it look easy!
Seafood Gumbo
My husband LOVES gumbo and would probably eat it daily if he could. I've never attempted to make it, and not sure why, I guess that I've always thought it was too difficult to make.
Well that all ends here and now!
I've found the most excellent video tutorial on making a true Louisiana style gumbo and I'm sharing it with you. We will make ours with shrimp and crab but the meat combinations are endless. You could even make a total vegetarian gumbo just using more okra.
The recipe is printed below the tutorial video, but I really encourage you to watch the video. He has great tips for making your roux and cooking okra so that it is not slimy!
He really makes it look easy!
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Ingredients
1 ½ cup celery (finely chopped)
1 ½ cups bell pepper (finely chopped)
2 cups onion, finely chopped
2 bay leaves
¼ cup garlic
2 cups green onion
1 lb okra
¼ cup freshly chopped parsley
½ cup vegetable oil
½ cup flour
2 lb shrimp (cleaned and de-veined)
1 lb sausage
8 cups stock (chicken/seafood)
Salt
Pepper
Tabasco sauce
Take a pot and add the oil and flour. Stir continuously (for approximately 20-30 minutes) till dark brown. Add the onions, bell pepper, celery and bay leaves. Stir. Combine well. Cook for 4 minutes and then add in the garlic. Combine. Add the okra and stir. When the stickiness of the okra disappears, add in the shrimps and sausages. Stir. Add parsley and green onions. Stir. Add the stock and keep stirring. Bring to a boil, then simmer for 30 minutes. Add salt, pepper and Tabasco sauce (to taste). Add the rest of the shrimps and cook for 5 minutes. Serve with white rice.
1 ½ cup celery (finely chopped)
1 ½ cups bell pepper (finely chopped)
2 cups onion, finely chopped
2 bay leaves
¼ cup garlic
2 cups green onion
1 lb okra
¼ cup freshly chopped parsley
½ cup vegetable oil
½ cup flour
2 lb shrimp (cleaned and de-veined)
1 lb sausage
8 cups stock (chicken/seafood)
Salt
Pepper
Tabasco sauce
Take a pot and add the oil and flour. Stir continuously (for approximately 20-30 minutes) till dark brown. Add the onions, bell pepper, celery and bay leaves. Stir. Combine well. Cook for 4 minutes and then add in the garlic. Combine. Add the okra and stir. When the stickiness of the okra disappears, add in the shrimps and sausages. Stir. Add parsley and green onions. Stir. Add the stock and keep stirring. Bring to a boil, then simmer for 30 minutes. Add salt, pepper and Tabasco sauce (to taste). Add the rest of the shrimps and cook for 5 minutes. Serve with white rice.
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