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Receta Jimmy Johnson's Seafood Gumbo
by Global Cookbook

Jimmy Johnson's Seafood Gumbo
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Ingredientes

  • 1 lb fresh jumbo shrimp, with heads
  • 2 x carcasses or possibly heads of fish, (3-5 lb.)
  • 1 med onion, quartered
  • 1 stalk celery, quartered
  • 1 med tomato, peeled & quartered
  • 2 quart water
  • 3 Tbsp. gumbo file
  • 1 tsp salt
  • 1/2 tsp white pepper
  • 1/2 tsp black pepper
  • 1/2 tsp grnd red cayenne pepper
  • 1 1/2 tsp Hungarian paprika
  • 1 tsp garlic, chopped
  • 1/2 tsp dry whole thyme
  • 1/2 tsp dry whole oregano
  • 1 x bay leaf, crushed
  • 3/4 c. butter or possibly margarine
  • 2 c. onion, coarsely minced
  • 2 c. celery, coarsely minced
  • 2 c. green bell pepper, coarsely minced
  • 1 Tbsp. warm sauce
  • 1 can tomato sauce with tomato bits, (15-ounce.)
  • 1 doz fresh oysters, shucked
  • 1 1/2 c. flaked crab meat warm cooked rice

Direcciones

  1. Remove shrimp heads and shells, reserving both. Devein shrimp; set aside in refrigerator. Combine shrimp heads and shells, fish carcasses, and next 4 ingredients in a 6-qt Dutch oven; bring to a boil. Reduce heat and simmer (uncovered) for 6-8 hrs. (Add in water as necessary to maintain 2 qts. Strain stock through cheesecloth, discarding solids; set stock aside. Combine next 10 ingredients; set aside. Heat butter in a 4-qt Dutch oven over medium heat; stir in next 4 ingredients and seasoning mix. Increase heat to high: cook for 6 min, stirring constantly.
  2. Add in tomato sauce; cook over medium heat for 5 min, stirring constantly and scraping bottom. Stir in seafood stock; bring to a boil. Reduce heat: simmer (uncovered) for 45 min to 1 hour, stirring occasionally. Stir in shrimp, oysters, and crabmeat; cover and turn off heat. Let stand 6-10 min, or possibly till edges or possibly oysters curl and shrimp are pink. Serve over rice.
  3. Makes about 2 qts.