Dave's seafood gumbo
I made seafood gumbo today. I used mostly packaged foods and it turned out great.
1 10oz package of frozen seasoning blend(1)
1 16oz package of frozen sliced okra
1 14oz can of diced tomatoes
1 32oz box of seafood stock.
1 12oz package Aidells cajun style Andouille sausage
1/2 pound of shrimp
1/2 pound of bay scallops
8oz package of lump crab meat
8oz package of claw crab meat
4-6 cloves of garlic minced.
Black pepper, Cayenne pepper, Thyme, oregano salt, and cajun spices
Hot sauce
1/2 cup of oil
1 cup of flour
Rice
Put the stock, tomatoes, and okra in to the crock pot and put on high.
Slice the sausage and brown in a frying pan. Remove the sausage and add the oil and heat to medium. Add the flour to make a medium roux(2). You may not need to use all the flour. I like mine about the color of milk chocolate. Once the roux nears the right color, add the seasoning blend and garlic. Remove from heat and stir until the onions begin to turn translucent. Add to the crock pot. You may want to add the roux in stages to keep the gumbo from getting too thick. If it ends up too think, add more stock (seafood or vegetable).
Add the shrimp and spice to taste and cook for three hours.
Add the scallops and sausage and cook for another 30 minutes.
Add the crab. Taste and adjust the spices. Cook for another 30 minutes.
Total cook time was five to six hours.
Serve over rice.
(1) from Publix, contains diced onions, celery, green and red peppers, and parsley flakes.
(2) If you have never made a roux, it can be hard to get right. It takes a while and you have to watch it carefully and stir it constantly. I have had a lot of practice, so I make it in a 10in non-stick pan. If you haven't made it before I suggest using Alton Brown's method
1 10oz package of frozen seasoning blend(1)
1 16oz package of frozen sliced okra
1 14oz can of diced tomatoes
1 32oz box of seafood stock.
1 12oz package Aidells cajun style Andouille sausage
1/2 pound of shrimp
1/2 pound of bay scallops
8oz package of lump crab meat
8oz package of claw crab meat
4-6 cloves of garlic minced.
Black pepper, Cayenne pepper, Thyme, oregano salt, and cajun spices
Hot sauce
1/2 cup of oil
1 cup of flour
Rice
Put the stock, tomatoes, and okra in to the crock pot and put on high.
Slice the sausage and brown in a frying pan. Remove the sausage and add the oil and heat to medium. Add the flour to make a medium roux(2). You may not need to use all the flour. I like mine about the color of milk chocolate. Once the roux nears the right color, add the seasoning blend and garlic. Remove from heat and stir until the onions begin to turn translucent. Add to the crock pot. You may want to add the roux in stages to keep the gumbo from getting too thick. If it ends up too think, add more stock (seafood or vegetable).
Add the shrimp and spice to taste and cook for three hours.
Add the scallops and sausage and cook for another 30 minutes.
Add the crab. Taste and adjust the spices. Cook for another 30 minutes.
Total cook time was five to six hours.
Serve over rice.
(1) from Publix, contains diced onions, celery, green and red peppers, and parsley flakes.
(2) If you have never made a roux, it can be hard to get right. It takes a while and you have to watch it carefully and stir it constantly. I have had a lot of practice, so I make it in a 10in non-stick pan. If you haven't made it before I suggest using Alton Brown's method