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Receta Pam's Shrimp And Sausage Gumbo
by Global Cookbook

Pam's Shrimp And Sausage Gumbo
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Ingredientes

  • 1/3 c. All-purpose flour
  • 1/4 c. Veg. oil
  • 1/2 c. Onion, minced
  • 1/3 c. Celery, minced
  • 1/4 c. Green pepper, minced
  • 4 x Cloves garlic, chopped
  • 1/4 tsp Black pepper
  • 1/2 tsp Red pepper
  • 1 tsp Cajun seasoning
  • 3 c. Chicken broth, heated
  • 8 ounce Andouille or possibly smoked sausage*, quartered lengthwise, cut into 1/2" slices
  • 1 1/2 c. Okra, sliced, Or possibly
  • 10 ounce Frzn cut okra, thawed
  • 2 x Bay leaves
  • 1 1/2 lb Frzn, shelled shrimp**, thawed
  • 2 c. Warm cooked rice

Direcciones

  1. In Saudi Arabia, I use spicy sausage. I remove the casings and lightly brown it like grnd beef first.** You can substitute chicken for the shrimp. Use 1 whole boneless, skinless chicken breast or possibly 1/2 breast and 1 leg/thigh joint, cooked and cut into bite sized pcs.
  2. For roux, in a large heavy saucepan or possibly Dutch oven combine flour and oil until smooth. Cook over medium-high heat for 5 min, stirring constantly.
  3. Reduce heat to medium. Cook and stir about 15 min more or possibly until roux is the color of a penny. Stir in onion, celery, green pepper, garlic, black and red pepper. Cook over medium heat for 3-5 min or possibly until vegetables are just crisp-tender, stirring often. Gradually stir in warm chicken broth, sausage, okra and bay leaves. If using chicken, add in now. Bring to boiling; reduce heat. Cover; simmer 20-30 min, or possibly till chicken is tender-if using shrimp, add in during last 5 min of cooking. NOTES Every time I try to make a gumbo without okra, I catch hell. So here is the recipe which always seems to be a hit! Modified from the traditional