Gumbo is one of my husband's favorite dishes he LOVES me to make..
If it was up him, we'd have it every week..
Especially living in Dallas..
Well here's a short cut, easy way to make my delicious New Orleans Style Seafood Gumbo..
Creole Gumbo Base ( I also made a roux)
3 cans Whole Oysters Canned ( raw wasn't available)
1-2 Pounds of Shrimp
3 Celery Stacks
6 Garlic Cloves
1/2 Cup of Flour
Chop and saute onions, celery and garlic until all veggies are translucent.
Put aside and in same pan brown sausage.
Combine veggies and sausage together. Put 1/2 cup of flour in veggies and mix until is becomes pasty.
Add Seafood Stock and Bay Leaves in Stock Pot. Let simmer for about 5 minutes to get the flavor out of the B/L..
I know alot of people add Gumbo File' at the end of the process.
I add it during and after the process.
Add about 2 Tablespoons of Gumbo File' and let simmer again for 5 minutes.
While stock is simmering.
Time to peel Shrimp and clean the Crabs.
Mohammad bought 15 of them, yes they are alive..
"I'm from New Orleans, I'm use to it.."
I use my kitchen shears and cut the in half..
I turn them away from me.
Pull the heads and off and wash them off..
In the stock pot add about 2 quarts of water, bring to broil, season to taste.
Add Crabs to Gumbo, let cook until crabs legs turn orange.
Now you can turn Gumbo off..
Add Shrimp, it should take about 4 minutes until cooked.
Add Canned Oyster and use the oyster liquor,
(DO NOT DRAIN).
Trust me, that's the good stuff..
Make sure you have the rice cooked and ready to dish up.
I also add a tablespoon of Crab Meat on top of my Gumbo when I serve it..
One more thing, I made potato salad to put on the side..
Gotta have Potato Salad with Gumbo...
I guarantee, you'll love my rendition..
Until Next Time..
Sew it Chic...