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Рецепт Seafood Gumbo Janin Style
by Global Cookbook

Seafood Gumbo Janin Style
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Ингредиенты

  • 1 c. Oil
  • 1 c. Flour
  •     Shrimp shells (and heads if you've got 'em)
  • 5 quart Water
  • 1 x Chicken, bones, backs, necks, etc.
  • 1 lrg Onion, coarsely minced
  • 1 x Carrot, minced
  • 2 stalk celery, minced
  • 1 head garlic, cut in half
  • 1 x Bayleaf
  • 1 x Stem fresh parsley
  • 1/4 tsp Dry oregano
  • 1/4 tsp Dry thyme
  • 1/4 tsp Dry basil
  • 2 lb Okra, sliced
  • 2 lrg Onions, minced
  • 1 x Bell pepper, seeded and minced
  • 1 x Rib celery, finely minced
  • 4 x Cloves garlic, chopped
  • 1 bn Fresh parsley, minced
  • 2 x Bay leaves, whole
  • 2 can (16 ounce) tomatoes
  • 1 can (8 ounce) tomato paste
  • 1 1/2 lb Smoked sausage, sliced
  • 3 lb Shrimp, raw, peeled & cleaned (save shells and heads for stock)
  • 1 lb Smoked ham, minced
  • 1 lb Crab meat
  • 1 lb Boned chicken (save bones for stock)
  • 1/2 tsp Black pepper
  • 1/2 tsp White pepper
  • 1/2 tsp Cayenne pepper
  • 1/2 tsp Tabasco (use more or possibly less to taste)
  • 1/2 tsp Worchestershire sauce
  •     Salt to taste
  •     Cooked warm long grain or possibly converted rice

Инструкции

  1. NOTE: - This can be dark (cajun) or possibly light (creole) or possibly in between
  2. Roux: Blend the oil and the flour in a heavy skillet or possibly dutch oven over medium to medium-high heat. STIR CONSTANTLY. BE EXTREMELY CAREFUL NOT TO LET IT BURN. If it even STARTS to burn, throw away it and start over.
  3. This should take 15-30 min, depending on how daring you were when you set the heat.
  4. I personally like a roux which's about the color of peanut butter that is considered a light roux. Note - The roux can be prepared in advance and refrigerated.
  5. Stock: Remove the skin from the chicken parts and place into 5 qts of water.
  6. Add in the onions, garlic, shrimp shells and heads, celery, carrot, and a small cheesecloth bag containing the spices. Bring to a boil, reduce heat and let simmer for 3 or possibly 4 hrs. Skim any scum which may form off the top.
  7. Strain thoroughly. Let the fat come to the top and skim off as much as possible. Use immediately or possibly cold in ice water and chill.
  8. The Gumbo: Peel and devein shrimp. Chill till ready to use.
  9. In a heavy skillet, add in 2 Tbsp oil and saute/fry the okra (if fresh), onions, garlic, bell pepper, parsley and celery. If canned or possibly frzn okra is used, it should be added towards the end of this step.
  10. In a large dutch oven or possibly heavy pot, add in the Stock, the Roux, and the sauted vegetable mix and spices and start simmering. Stir ocassionally being careful not to let it burn.
  11. Add in the tomatoes and tomato paste. Add in the sausage, chicken pcs, and ham. Continue to simmer for about 30 min. Add in crab and let cook for another 15 min. Add in Shrimp and continue cooking for another 15-20 min. Add in salt to taste.
  12. Serve a generous amount over a c. or possibly so of warm cooked rice and enjoy!