As promised...Here are the recipes for the Jambalaya and the Gumbo. No modesty here, they were great!
Shrimp and Crab Gumbo
Ingredients:
4 tbsp of butter
4 tbsp of flour
1large onion, chopped
2 lb sliced okra
1 diced bell pepper
2 celery stalks, chopped
¼ cup of chopped parsley
½ tsp thyme
1 bay leaf
1 tbsp chopped basil
1 and ½ pound of cleaned shrimp
1 lb of crab meat
1 qt of chicken stock
1qt clam broth
1 10 oz. can of diced tomatoes
Salt and pepper
Hot sauce
Cayenne pepper
1 pint cooked rice
In a large pot make a dark roux by combining the flour and butter. Stir the roux and let it darken, being careful not to burn it. In a separate pan sauté the onion, peppers, celery and okra in butter to soften the vegetables, you will add this to the large pot. When the roux has darkened, add the liquids and the crushed tomatoes. Bring this to a slow boil and add the seasonings, then add the shrimp.
You can add cooked rice to the mix or serve the gumbo in a bowl over rice. The rice, okra and roux will serve as thickeners for your gumbo.
Ingredients:
4 tbsp of butter
4 tbsp of flour
1large onion, chopped
2 lb sliced okra
1 diced bell pepper
2 celery stalks, chopped
¼ cup of chopped parsley
½ tsp thyme
1 bay leaf
1 tbsp chopped basil
1 and ½ pound of cleaned shrimp
1 lb of crab meat
1 qt of chicken stock
1qt clam broth
1 10 oz. can of diced tomatoes
Salt and pepper
Hot sauce
Cayenne pepper
1 pint cooked rice
In a large pot make a dark roux by combining the flour and butter. Stir the roux and let it darken, being careful not to burn it. In a separate pan sauté the onion, peppers, celery and okra in butter to soften the vegetables, you will add this to the large pot. When the roux has darkened, add the liquids and the crushed tomatoes. Bring this to a slow boil and add the seasonings, then add the shrimp.
You can add cooked rice to the mix or serve the gumbo in a bowl over rice. The rice, okra and roux will serve as thickeners for your gumbo.
Jambalaya
Ingredients:
2 tablespoons of olive oil
½ stick of butter
¼ cup chopped onion
¼ cup chopped pepper
½ jalapeno pepper
¼ cup chopped celery
2 tablespoons of chopped garlic
½ cup diced tomatoes
2 teaspoons of tomato paste
3 bay leaves
A few dashes of Worcestershire sauce
A few dashes of hot sauce
3 cups of chicken broth
¾ cup of uncooked rice
½ pound of medium shrimp (peeled, deveined and cut)
4 oz. cubed chicken
5 oz. Andouille sausage (you can also use a spicy Italian sausage) diced
A few dashes of Cajun spice
Teaspoon of dried thyme or a few fresh thyme branches
Teaspoon on ground cumin
Green onion
Sauté the sausage and chicken in the butter and oil mixture to get a crust on them. Then add the vegetables and sauté for about 5 minutes. You want to soften the vegetables. Now add the garlic, tomatoes, bay leaves, thyme, Cajun spice, Worcestershire and hot sauce. Now add the chicken broth and bring this to a boil. When it reaches a boil, stir in the rice, cover and simmer for about 15-20 minutes. When the rice is tender: remove from heat, stir in the shrimp and put the cover back on for another five minutes.
Now mix in the parsley and serve. Garnish it with the sliced green onion.
2 tablespoons of olive oil
½ stick of butter
¼ cup chopped onion
¼ cup chopped pepper
½ jalapeno pepper
¼ cup chopped celery
2 tablespoons of chopped garlic
½ cup diced tomatoes
2 teaspoons of tomato paste
3 bay leaves
A few dashes of Worcestershire sauce
A few dashes of hot sauce
3 cups of chicken broth
¾ cup of uncooked rice
½ pound of medium shrimp (peeled, deveined and cut)
4 oz. cubed chicken
5 oz. Andouille sausage (you can also use a spicy Italian sausage) diced
A few dashes of Cajun spice
Teaspoon of dried thyme or a few fresh thyme branches
Teaspoon on ground cumin
Green onion
Sauté the sausage and chicken in the butter and oil mixture to get a crust on them. Then add the vegetables and sauté for about 5 minutes. You want to soften the vegetables. Now add the garlic, tomatoes, bay leaves, thyme, Cajun spice, Worcestershire and hot sauce. Now add the chicken broth and bring this to a boil. When it reaches a boil, stir in the rice, cover and simmer for about 15-20 minutes. When the rice is tender: remove from heat, stir in the shrimp and put the cover back on for another five minutes.
Now mix in the parsley and serve. Garnish it with the sliced green onion.
Great read thankyoou
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