Gulf Coast Gumbo

Name: Gulf Coast Gumbo
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 8
Cuisine: Cajun, Creole
Ingredients: 3 stalks celery, diced medium; 1 liters 1/2 quarts chicken stock; 454 grams chorizo sausage; 473 milliliters cooked white rice; 454 grams crawfish, rinsed well in several changes of cold water and eviscerated; 1 Tbsp file powder; 118 milliliters all-purpose flour; 1 Tbsp garlic powder; 1 green bell pepper, stem and seeds removed and diced medium; 454 grams cooked lump crabmeat, picked over for shells; 1 Tbsp olive oil; 3 Tbsps freshly chopped parsley leaves, divided; 1 red bell pepper, stem and seeds removed and diced medium; 1 teaspoon crushed red pepper flakes; 3 or 4 fresh scallions, white and tender green parts only, sliced; 454 grams (31 to 40 size) shrimp, deveined; 24 shucked oysters; 3 Tbsps tomato paste; 3 larges fresh tomatoes, seeds removed and medium diced; 1 large white onion, chopped

Need a dairy free main course? Gulf Coast Gumbo could be a great recipe to try. This recipe covers 37% of your daily requirements of vitamins and minerals. This recipe makes 8 servings with 565 calories, 45g of protein, and 27g of fat each. Head to the store and pick up bell pepper, shrimp, tomatoes, and a few other things to make it today. To use up the cooked white rice you could follow this main course with the Healthy Raw Chocolate Pudding as a dessert. From preparation to the plate, this recipe takes roughly 1 hour and 5 minutes. It is an expensive recipe for fans of Creole food.

Instructions

Bring the chicken stock to a boil in a medium saucepan.

Ingredients you will need

Chicken Stock

Equipment you will use

Sauce Pan

Add the crayfish a little at a time so as not to stop the boil, and let cook until pink. Using a slotted spoon remove the crayfish and set aside until they are cool enough to handle. (Skim off and discard any impurities that have risen to the surface of the stock.) Now, remove the shells from the shrimp and add the shells to the pot of chicken stock, reserving the uncooked shrimp on a utility platter. Allow the shrimp shells to cook in the broth until pink, then strain the stock into another container and discard the shells.

Ingredients you will need

Shrimp

Stock

Crawfish

Pasta Shells

Equipment you will use

Slotted Spoon

Pot

While the shrimp shells are boiling, heat the olive oil in a saute pan over medium-high heat. Brown the sausage and remove to a platter until it is cool enough to handle. In the sausage drippings over medium heat, saute the onion, celery, and green bell pepper until the onion turns translucent. Reduce the heat and whisk in the flour to make a roux, and let cook for about 15 minutes until it becomes a brown roux.

Ingredients you will need

Green Pepper

Olive Oil

Sausage

Celery

Pasta Shells

Shrimp

All Purpose Flour

Onion

Equipment you will use

Whisk

Frying Pan

While the roux is browning, slice the sausage into 1/4 to 1/2-inch pieces.

Ingredients you will need

Sausage

Put the tomato paste in a small bowl and add some of the warm stock to make a slurry. Gradually whisk the warm stock and the tomato paste into the roux.

Ingredients you will need

Tomato Paste

Stock

Equipment you will use

Whisk

Bowl

Add the garlic powder, crushed red pepper, okra, 1 tablespoon parsley, scallions, red bell pepper, tomatoes and sausage. Cook over low heat until the okra - which contains a thickening agent - is tender, about 15 minutes, and the sausage is cooked through. While the mixture is cooking, remove the crayfish from their shells. (This is done by cracking the tail with both hands and forcing it back out through the curve of the tail.)

Ingredients you will need

Red Pepper Flakes