SEAFOOD GUMBO
This delicious seafood gumbo is filled with shrimp and crab and features a nice spicy touch. There's nothing quite sort of a hot bowl of okra, and that i especially love the seafood okra.
INGREDIENTS
2 pounds of fresh, unpeeled prawns
1/2 cup butter, divided
2 cartons (32 ounces) of chicken broth
1 pound Andouille sausage, sliced
1/2 cup oil
1 cup all-purpose flour
2 cups finely chopped yellow onions
1 cup finely chopped green bell peppers
1 cup finely chopped celery
2 tablespoons chopped garlic
1 bottle (12 ounces) of yellow beer
1 tbsp Cajun seasoning
2 teaspoons Worcester sauce
1 teaspoon dried thyme
2 bay leaves
1/2 cup chives
1/4 cup chopped fresh parsley
1 pound of crab meat
Rice to serve
INSTRUCTIONS
1.Peel and discard the shrimp by placing them during a large saucepan. Cool the shrimp until needed.
2.In a large saucepan, melt 1/4 cup of butter over medium heat. Add shrimp shells and cook until pink. Then add the broth.
3.Bring the broth to a boil, reduce heat and simmer for quarter-hour . Remove from heat and keep warm until needed.
4.In a large casserole pan, cook the sausages until they're golden brown. Remove the sausages with a slotted spoon and put aside .
5.Add the oil and therefore the remaining 1/4 cup of butter to the casserole pan. Heat over medium heat until the butter is totally melted.
6.Add flour and blend with a wooden spoon until blended.
7.Reduce the warmth to medium-low and cook, stirring constantly, until the roux turns dark caramelized. this may take 30-40 minutes.
8.Add the onions and cook for five minutes, stirring frequently.
9.Add green peppers and celery, cook for five minutes, stirring constantly.
10.Add garlic and cook for 1 minute.
11.Add beer and blend well.
12.Pour the shrimp stock through a fine sieve into the casserole pan. (I wish to add them in 3 separate additions, mixing well between additions.
13.Add the Cajun seasoning, Worcester sauce , thyme and herb , and therefore the andouille sausage that has been ordered. Bring it to a boil. Reduce heat to medium-low, cover and simmer for 1 1/2 hours.
14.Add chives, parsley and shrimp. When the prawns are pink, remove and add the crab meat.
15.Serve with polished rice .
