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Gumbo Authentic recipe. PREP 1h 30min. COOK 2h 40min. READY IN 4h 10min. This gumbo recipe comes from Howard Mitcham's Creole Gumbo and All That Jazz, a classic and must-have cookbook that showcases the cuisine of New Orleans and the area. The richness of the flavors is enhanced by first preparing a stock from shrimps, crabs, and chicken that.
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Make the stock. To a large sauce pan add chicken broth, shrimp shells, and outer crab shells (if using), cover, and set over medium-low heat. When it comes to a boil, adjust the heat to maintain a gentle simmer. Simmer covered for 20 minutes and keep on low until ready for use.
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Add the sausage slices and cook another few minutes. Step 3: Next, slowly add the stock, along with the garlic and the bay leaves. Step 4: Allow this beautiful Cajun Seafood Gumbo base to simmer on a low boil for about 90 minutes. After that, add the seafood, the green onions and parsley.
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Let the gumbo cook for 45 minutes, stirring every now and then. Add the shrimp and 1 teaspoon of gumbo filé to the pan, stir well, and allow to simmer an additional ten minutes making sure shrimp cooks through. Remove the bay leaf and add green onions to garnish. Serve over rice (if desired), and enjoy. Recommended.
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Make the gumbo: In a heavy 4- to 5-quart pot, heat the butter and oil over medium heat. Once the butter begins to bubble slightly, add the flour and stir with a wooden spoon or heatproof spatula to form a smooth paste. Step 3. Cook the mixture, stirring continuously, for 10 to 13 minutes to make a chocolate-colored roux.
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Heat the oil in a heavy bottomed Dutch oven over medium-high heat. Cook the chicken until browned on both sides and remove. Add the sausage and cook until browned, then remove. Sprinkle the flour over the oil, add 2 tablespoons of margarine and cook over medium heat, stirring constantly, until brown, about 10 minutes. Let the roux cool.
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Add flour mixture to mixture in stockpot, and stir well. Add chopped greens mixture and 5 cups reserved cooking liquid. Reduce heat to medium-low; simmer, stirring occasionally, 20 minutes. Stir in salt, thyme, red pepper, and chorizo. Cook, stirring occasionally, 40 minutes. Stir in filé powder; stir vigorously.
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Step-by-step Authentic Gumbo: 1. Make the roux. in a large pot, combine flour and oil and cook, stirring constantly on medium low heat. You have to be careful to stir it constantly, on medium low heat, so that you don't burn it. It's easy, but takes patience. The darker the roux, the richer the flavor! 2.
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1 bay leaf; 1 teaspoon gumbo filé powder; ¼ cup sliced green onions; Directions. Drizzle 1 tablespoon of olive oil over the chicken. Season with ½ teaspoon of salt and ¼ teaspoon of pepper.
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Fry the sausage in the roux for 1-2 minutes, then add in the chopped onion, bell pepper, celery, garlic, and habanero. Stir and sauté for several minutes. Slow Simmer: Next, add in the seafood broth, Worcestershire sauce, thyme, Cajun seasoning, bay leaf, and stir well. Then mix in the crawfish and whole crabs.
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Bring to a boil and immediately lower the heat. Cover and simmer for 1 hour. Add the okra, cover, and cook for 40 minutes or until the mixture becomes sticky and thick. Add parsley, crab meat or scallops, cover and cook for 15 minutes. Turn off the heat and add the shrimp, mix well, and cover for 2 minutes.
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Strip the leaves from the branches. Process the leaves in a coffee or spice grinder until they become a green, aromatic powder. You can also grind the leaves with a mortar and pestle. Sift the powder through a fine sieve, if desired, to remove any pieces of stem and other bigger bits.
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Season both the shrimp and the catfish with 1 1/2 teaspoons Essence. Stir the shrimp and fish into the gumbo and cook for 2 minutes. Add the oysters to the pot and cook, stirring often, for an additional 5 minutes. Taste the gumbo and season if necessary. Garnish with the parsley and green onions and serve in shallow bowls over white rice.
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Directions. Season critter meat with salt and black pepper ("don't skimp on the pepper!"). In a large Dutch oven or cast iron pot, heat two tablespoons of grape seed oil until it starts to smoke. Add critters in an even layer to brown on all sides. Remove critters, but don't clean the pot.
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Reduce heat to low. Add in broth, diced tomatoes, parsley, thyme, creole seasoning, and bay leaves. Bring to a gentle simmer and continue cooking 2½ hours, stirring occasionally. In the last 10 minutes of simmering add in raw shrimp, sausage, and green onions.
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When the liquid has reached a rolling boil, measure in the roux, stirring consistently to help the mixture break down into the boiling water. Simmer for 30 minutes. At least. You can simmer it for longer if you so desire. Before serving, add the seafood. Make sure that the water is boiling when the seafood is added.
