Seafood Gumbo
The first cookbook I was ever given as a gift was famed New Orleans chef Paul Prudhomme's "Louisiana Kitchen" and the first Cajun dish I concocted from that cookbook was the seafood gumbo. Some 40 years later I'm still a fan of Louisiana Cajun and Creole cooking, the only truly indigenous North American cuisine. The key to the truly distinctive flavor of a properly prepared gumbo is the roux. Cook it until it is a dark caramel color rendering a deep earthy and nutty flavor that is distinctively "gumbo".
Ingredients
- 3 boneless chicken breast
- 1/2 pounds shrimp small shrimp, peeled, deveined and cooked
- 1/4 cups canola oil or vegetable
- 1 pound sausage smoked sausage, cut into 1/4-inch slices
- 1/2 cups all-purpose flour
- 5 tbsp margarine
- 1 yellow onion large, chopped
- 8 garlic minced
- 1 green bell pepper green bell pepper, seeded and chopped
- 3 celery stalks celery chopped
- 1/4 cups Worcestershire sauce
- 1/4 parsley bunch flat leaf parsley, stems and leaves, coarsely chopped, plus chopped leaves for garnish
- 4 cups chicken stock
- 1 can canned peeled tomatoes (14-ounce can) stewed with juice
- 2 cups okra frozen sliced okra
- 4 green onion (scallion) white and green parts
- salt
Instructions
- Season the chicken with salt and pepper. Heat the oil in a heavy bottomed Dutch oven over medium-high heat. Cook the chicken until browned on both sides and remove.
- Add the sausage and cook until browned, then remove. Sprinkle the flour over the oil, add 2 tablespoons of margarine and cook over medium heat, stirring constantly, until brown, about 10 minutes. Let the roux cool.
- Return the Dutch oven to low heat and melt the remaining 3 tablespoons margarine. Add the onion, garlic, green pepper and celery and cook for 10 minutes. Add Worcestershire sauce, salt and pepper, to taste and the 1/4 bunch parsley. Cook, while stirring frequently, for 10 minutes.
- Add 4 cups chicken stock, whisking constantly. Add the chicken and sausage. Bring to a boil, then reduce the heat, cover, and simmer for 45 minutes. Add tomatoes and okra. Cover and simmer for 1 hour. Just before serving add the green onions, shrimp and chopped parsley.
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