Shrimp and Crabmeat Gumbo
Ingredients
1 Large Onion
5-6 Cloves of garlic
1 bunch of scallions
1 large bell pepper
corn or vegetable oil
1 tsp or more Filé
2 or 3 big spoon fulls of roux
2 containers of chicken broth-2 lbs and/or water.
cayanne pepper-to taste
black pepper-to taste
sause from tabasco-to taste
1lbs cleaned shrimp
1 can or 12 oz of crabmeat (fresh is best)
4 cups cooked rice (See Uncle Randeaux video on cooking rice)
Directions
Cut garlic, onion, bell pepper, and scallions
Put the green tops of the scallions in a bowl and save for later
Cover the bottom of the large pot with the corn or vegetable oil
Sauté the garlic, onion, bell pepper, and white part of the scallions in a pot
Put black and cayenne pepper to taste while cooking. Start with small amonts, less than a1/4 teaspoon. The gumbo should just tasty, not hot.
Cook until all is wilted. Do not burn. (see video)
Add the chicken broth and water filling pot to about 2/3 full.
Bring to a boil
When it is boiling, add the roux (See bake a roux video of Uncle Randeaux) 2 big spoons, depending on size of pot (see video)
Add a couple of shakes of Tabasco sauce. NOT MUCH. this gets hot very quickly. Not more than a 1/4 teaspoon. You want the flavor, not a forest fire.
A shake or two of filé (tsp)
Rolling boil (not too hard) for 15-20 minutes.
Add the shrimp and crab meat
Add more filé -- 2 tbs
Add the green tops
When it comes to a boil, cook for about 10 15 minutes more, no longer
Let it set for 15 minutes
Pour over cooked rice
EAT!
Shrimp and Crabmeat Gumbo
Ingredients
1 Large Onion
5-6 Cloves of garlic
1 bunch of scallions
1 large bell pepper
corn or vegetable oil
1 tsp or more Filé
2 or 3 big spoon fulls of roux
2 containers of chicken broth-2 lbs and/or water.
cayanne pepper-to taste
black pepper-to taste
sause from tabasco-to taste
1lbs cleaned shrimp
1 can or 12 oz of crabmeat (fresh is best)
4 cups cooked rice (See Uncle Randeaux video on cooking rice)
Directions
Cut garlic, onion, bell pepper, and scallions
Put the green tops of the scallions in a bowl and save for later
Cover the bottom of the large pot with the corn or vegetable oil
Sauté the garlic, onion, bell pepper, and white part of the scallions in a pot
Put black and cayenne pepper to taste while cooking. Start with small amonts, less than a1/4 teaspoon. The gumbo should just tasty, not hot.
Cook until all is wilted. Do not burn. (see video)
Add the chicken broth and water filling pot to about 2/3 full.
Bring to a boil
When it is boiling, add the roux (See bake a roux video of Uncle Randeaux) 2 big spoons, depending on size of pot (see video)
Add a couple of shakes of Tabasco sauce. NOT MUCH. this gets hot very quickly. Not more than a 1/4 teaspoon. You want the flavor, not a forest fire.
A shake or two of filé (tsp)
Rolling boil (not too hard) for 15-20 minutes.
Add the shrimp and crab meat
Add more filé -- 2 tbs
Add the green tops
When it comes to a boil, cook for about 10 15 minutes more, no longer
Let it set for 15 minutes
Pour over cooked rice
EAT!
