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Receta Mr. John"S Chorizo And Seafood Gumbo

by Global Cookbook

Ingredientes

1 1/2 c. vegetable oil 1 1/2 c. bleached all-purpose flour 2 c. minced yellow onions 1 c. minced green bell peppers 1 c. minced celery 1/2 lb chorizo or possibly other smoked sausage finely minced, plus 1 lb chorizo cut crosswise     into 1/4" thick slices     Creole seasoning to taste

2 1/2 quart shrimp stock - (chicken stock or possibly water can be used) 1 doz frzn gumbo crabs thawed 2 lb medium shrimp peeled, deveined 2 lb Louisiana crawfish tails 2 Tbsp. minced green onions (green part only)     or possibly minced scallions 2 Tbsp. minced fresh parsley leaves 6 c. cooked long grain white rice hot     Louisiana file pwdr

Direcciones

1. In a large, heavy pot or possibly a Dutch oven over medium heat, combine the oil and flour. Stirring slowly and constantly, make a dark brown roux, the color of chocolate, 20 to 25 min.
2. Add in the minced onions, bell peppers, minced celery, and 1/2 lb. minced sausage. Season with Creole seasoning. Cook, stirring, till the vegetables are very soft, 8 to 10 min.
3. Add in the stock and gumbo crabs, stir till the roux mix and broth are well combined. Bring to a boil, then reduce the heat to medium-low and cook, uncovered, stirring occasionally, 2 hrs.
4. Meanwhile, season the remaining seafood with Creole seasoning. Add in the seafood and remaining sliced sausage to the gumbo. Cook for an additional 15 min. Remove from the heat and let sit for 5 min before skimming off the fat which has risen to the surface.
5. Taste for seasonings and adjust. Stir in the green onions and parsley and serve the gumbo in individual soup or possibly gumbo bowls with the rice. Pass the file pwdr at the table.
6. This recipe yields 6 to 8 servings.

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