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Рецепт Crazy Gumbo
by Cindy McNamara

Crazy Gumbo

I may have gotten carried away by including chicken, shrimp and fish along with the ham and sausage but....it KICKS! The flavor is best after spending the night in the refrigerator if you can wait that long. Serve it up over steaming hot rice and pour a cold beer!

Рейтинг: 4/5
Avg. 4/5 1 голос
Подготовка: США American
Приготовление: Порций: 6 Big Bowls

Ингредиенты

  • 3T butter
  • 1/4 c flour
  • 1/2 lb raw shrimp, shells removed and saved
  • 2 slices thick bacon-small chop
  • 2 5 inch links of spicy sausage or Andouille
  • 1 1/2 c onion- chopped
  • 1 1/2 c celery- chopped
  • 1 1/2 c okra- chopped
  • 1 c red bell peper- chopped
  • 1 c green bell pepper- chopped
  • 2 cloves garlic- minced
  • 4 bay leaves (fresh if possible)
  • 2 t thyme
  • 1 t each of paprika & oregano
  • 1/2 t cayenne (adjust to your level of heat)
  • 1 t salt ( adjust as needed)
  • 1 t ground black pepper
  • 3T Worcestershire sauce
  • 1 bottle dark beer (dunkle hefeweise used here) *optional
  • 2 c chicken broth
  • 2 c water
  • 1 28 oz. can fire roasted tomatoes-diced
  • 1 c smoked ham- small dice
  • 1 1/2 c cooked chicken (left over roasted used here)- diced
  • 1 c tilapia or other firm white fish- diced
  • 3 c hot cooked rice of choice

Инструкции

  1. In small saucepan, bring 2 c water to boil and add shrimp SHELLS. Boil about 10 minutes. Strain shells out and set liquid aside.
  2. In small saute pan, melt butter and whisk in flour making a roux.
  3. Stirring constantly over med high heat, cook roux 10 minutes or so until it begins to brown up.
  4. Removed from heat and whisk in the shrimp broth. Set aside.
  5. In large soup pot, cook bacon gently to render out fat.
  6. Add sausages and saute over med high heat about 5 minutes.
  7. Add onions, garlic and okra and saute another 5 minutes.
  8. Add celery, bell peppers, the ham and seasonings, stir to mix. (salt, pepper, bay leaf, oregano, cayenne, Worcestershire)
  9. Pour in beer (optional), chicken broth and scrape bottom of pot to make sure you've 'deglazed' all the browned bits.
  10. Add canned tomatoes.
  11. Bring heat up to low boil.
  12. Stir in shrimp and fish and cook 5 minutes at low boil.
  13. Slowly whisk in the reserved shrimp roux to incorporate completely.
  14. Reduce heat to simmer for 30 minutes.
  15. Taste and adjust heat and saltiness to your taste.
  16. Refrigerate for 24 hours or serve immediately over cooked rice.