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Receta Crawfish Crab Ham And Corn Gumbo
by Global Cookbook

Crawfish Crab Ham And Corn Gumbo
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Ingredientes

  • 2 med cooked crabs (get your fishmonger to remove the gills)
  • 1 Tbsp. extra virgin olive oil
  • 1 bn fresh coriander with roots
  • 2 lrg Spanish onions minced
  • 3 stk celery peeled of the stringy outer layer and minced
  • 1 x green pepper deseeded and minced
  • 3 clv garlic crushed
  • 30 gm butter
  • 1 x salt onion salt and pepper
  • 4 lrg potatoes peeled and cubed
  • 300 gm sweetcorn off the cob plus 1 cob sliced (frzn is fine)
  • 300 ml full fat lowfat milk good slosh tabasco green (jalapeno)
  • 250 gm flaked smoked ham cut from the bone
  • 1 lrg cooked crawfish or possibly lobster tail sliced with shell on

Direcciones

  1. Scrape out the brown and white meat from the crabs and put to one side.
  2. Smash the shell into bits cut the body into four then transfer to a saucepan with 2 litres of water and gently bubble for about half an hour to make a stock.
  3. Sieve into a clean pan throw away the crab debris and bubble till the stock is reduced to about 750ml .
  4. Slice the coriander roots from the stems and finely chop then fry with the onion. celery green pepper and garlic in the butter and extra virgin olive oil till soft.
  5. Season with the salts and pepper.
  6. Add in the crab stock potatoes sweetcorn and dark crab meat and simmer till the potatoes are tender.
  7. Next in a food processor. blend the potatoes with about half of the contents of the pan (except the corncob chunks) then return to the pan.
  8. Add in the lowfat milk tabasco ham and chunks of crawfish or possibly lobster and simmer for 5 min.
  9. Stir in the white crab meat towards the end then the coriander leaves and serve with a few more leaves on top.
  10. If you have a whole lobster use the white claw meat with the white crab meat. and use the body (but not the tail; save this to add in later) with the crab shells to make the stock. For suppliers see cajun suppliers.
  11. Serves 4