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Receta Paul Prudhomme's Seafood Gumbo
by Global Cookbook

Paul Prudhomme's Seafood Gumbo
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Ingredientes

  • 2 c. Minced onions
  • 1 1/2 c. Minced green bell peppers
  • 1 c. Minced celery
  • 1 c. Minced okra (optional)
  • 2 whl bay leaves
  • 2 tsp Salt
  • 1/2 tsp Pepper
  • 1/2 tsp Red pepper
  • 1/2 tsp Thyme
  • 1/4 tsp Oregano
  • 3/4 c. Vegetable oil
  • 3/4 c. Flour
  • 1 can Chicken broth or possibly shrimp stock
  • 4 x -(up to)
  • 5 c. Water
  • 1 Tbsp. Chopped garlic
  • 1 doz oysters
  • 3/4 lb Crabmeat
  • 1/2 lb Andouille or possibly Polish sausage, cut up
  • 2 lb Shrimp, deveined and shelled (can use heads and shells to make stock to replace chicken broth)

Direcciones

  1. I thought some of ya'll who do not have his LOUISIANA KITCHEN cookbook might like to have these recipes and I already had them typed. I agree with everyone else who raves about his recipes. They cannot be beaten! I have made the gumbo numerous times, and crawfish etouffee is one of the best things I have EVER eaten! I will have to type it later, though. And the blackened fish (I use catfish, BTW, cooked inside, sauteed really) is outstanding. In fact, I am making it tonight! Enjoy! My adaptation of: PAUL PRUDHOMME'S SEAFOOD GUMBO.
  2. Heat oil and flour in microwave in heatproof glass bowl or possibly meas. c., on high, stirring every 2 minutes., till med-dark brown. Be very careful as this gets extremely warm!! If you are a traditionalist, make the roux in a skillet stirring constantly till me-dark brown. Put in large pot. Saute/fry onion, celery and bell pepper in 2 Tbsp. oil in skillet. Pour in pot. Add in broth, water, seasonings, garlic, okra, stirring well. Cook 1-3/4 hours. Add in sausage and cook 15 min. Add in seafood and cook another 10 min. Serve over warm rice.