Seafood Gumbo Recipe | #SoulFoodSunday | Crock Pot Recipe
Seafood Gumbo Recipe | #SoulFoodSunday | Crock Pot Recipe - Welcome back to week 4 of #SoulFoodSunday. The only Virtual YouTube Potluck on YouTube where channels that participate make a Soul Food dish and tag it as a Virtual Potluck. This week I'm bring a Seafood Gumbo (Chicken, Sausage, and Seafood Gumbo) to the Potluck. This is a easy to follow and it's perfect for the beginner cook to build their confidence. The other channel is Soul Food Cooking and I can't wait to see what they're bring. So head on over to there channel after you watch this one and tell them I sent you. I will post a link to their channel and video below.
Enjoy!
Soul Food Cooking -
Soul Food Cooking #SoulFoodSunday week #4 video -
Ingredients
1 1/2 lbs. Boneless skinless chicken thighs
2 cups Chicken broth
1 lb. Andouille sausage
2 lbs. Shrimp deveined and peeled (jumbo)
1 1/2 lbs. Crab claws (crab legs, lobster, etc.)
1 bag Frozen okra (16 oz.)
1 cup Celery
5 cloves of Garlic
2 Bay Leafs
1 Green bell pepper
1 Onion
5 -7 sprigs of Thyme (fresh)
2 cans Fire roasted tomatoes
2 tbsp Creole Seasoning (SweetSmokieJoe.com, Creole Kick)
Roux
1/2 cup of Vegetable oil
1/2 cup All Purpose Flour
Serve with white rice!
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Good NewOrleans Creole Seafood Gumbo EasyRecipe|Tutorial
Hello and Welcome back to a Delicious Home made Louisiana Style Seafood Gumbo Recipe.so good your entire family will enjoy. Featuring KING CRAB ,JUMBO SHRIMPS ,LOBSTER TAILS ,SWORD FISH & ANDOUILLE SAUSAGES. Ingredients and instructions will be below in description column. Thank you for your support please SUBSCRIBE Press the LIKE make a COMMENT and turn on your Notification to receive updated videos.
Ingredients
King Crab legs
Lobster tails
Jumbo Shrimp
Sword fish(optional)
Andouille Sausages
2- Stew Tomatoes
1/2 pound fresh Okra
1- onion
1- Green pepper
2- stalks celery
3 - Garlic cloves
3-4 stems Fresh thyme
4- Bay leaves (2) seafood stock (2) Gumbo
1- Cup Flour
1- Oil
SEASONING —— Season lightly
Gumbo seasoning / basic seasoning salt
Onion powder
Garlic powder
Obay seasoning
Creole seasoning
Fish seasoning
Chile flakes
Black pepper
Chicken broth
Instructions
Creating a Roux is basically two Equal components flour and fat and typically it’s use as a thickener. Which has 3 shades light , tan, caramel. But the longer you allow it to darken the less it will thicken. For your desired color Remove to a heat Resistance Bowl allow to cool,then if there is excess oil , skim off.set aside until ready.
Creating a Seafood Stock
(USING SHRIMP SHELLS ).
Pour broth into sauce pot add Shrimp shells and aromatics bay leaves, Thyme, Creole spice, Garlic Onion powder, obay, Black pepper Chile flakes and sodium lightly season . Cook for 30 min.
Wash okra and cut into cubes
Stir fry in pan to reduce Okra Slime
Wash Seafood thoroughly..
Lime fish then lightly season.
Combine veggies and Roux and seafood stock Also 2 cans Stew Tomatoes. On med heat cook approximately 30-45 min. Before adding Shrimps & Lobsters . Add King Crab cook additional 15 min total cook time 1hr maximum.
Steam Rice ( optional)
Wash rice thoroughly
boil rice in pot with little salt
Boil for 15min on high heat ( rice is half cooked)
Remove , pour into top boiler and rinse Thoroughly.
Fill bottom boiler half way with water
Sit top boiler on top steam rice for additional 30 minutes. Enjoy
#seafoodgumbo #kingcrab #Gumbo #Creole #seafoods #neworleanslouisianaGumbo #Stewgumbo
Gumbo Collard Greens | recipe
ingredients:
4 bundles of fresh collard greens
1 pack andouille sausage
2 large pieces smoked turkey necks
2 boxes of chicken broth
1/4 cup oil
1/4 cup butter
1/2 cup all purpose flour
1/4 cup tomato sauce (optional)
1 tbsp creole seasoning
1 tbsp complete seasoning
1 tbsp chicken bouillon
2 tsp garlic powder
2 tsp onion powder
1 tsp black pepper
1 cup Chopped onions
1 cup Chopped bell peppers
1 cup Chopped celery
2 tbsp minced garlic
1 lb extra large shrimp
1/2 tsp old bay seasoning
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp black pepper
1 tsp gumbo file
1 tbsp acv
1 cup Chopped okra ( optional)
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How To Make JAMBALAYA DIP | Game Day Recipes #MrMakeItHappen
Football Season is in full swing and you're getting tired of the same old appetizer recipes every week. Well, have no fear! Checkout this delicious dip made with a lot of familiar ingredients! Let's #MakeItHappen
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Shopping List:
16 oz cream cheese
1 lb Shrimp
1 lb Andouille Sausage
2 tbsps butter
1 onion
1 red and green bell pepper
1 stalk celery
1 jalapeno (optional)
1 tbsp garlic paste
salt, pepper, garlic, onion powder, cajun seasoning
worcestershire sauce
8 oz shredded mozzarella cheese
8 oz shredded cheddar cheese
8 oz shredded pepper jack cheese
1/4 cup diced parsley
1/4 cup sour cream
Crackers for dipping (or tortillas)
SEAFOOD BOIL| recipe
2 lbs crab legs
2 lobsters
2 lbs shrimp
7 eggs
7 red potatoes
6 sweet corn
1 andouille sausage
2 Cajun sausage
1 large onion
3 tbsp garlic
2 tbsp seafood boil seasoning
2 tbsp creloe seasoning
2 tbsp old bay seasoning
2 tbsp better than bouillon lobster base
butter sauce
4 sticks unsalted butter
2 tbsp minced garlic
1 tbsp old bay seasoning
1 tsp lemon pepper Seasoning
1 tbsp lobster base
2 tbsp lemon juice
1 cup white wine
1 tbsp smoked paprika
1 tsp sugar
Chopped parsley
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Pastalaya
This one pot pasta is an easy crowd pleaser and a great dish for weekly meal prep! FULL RECIPE BELOW.
PRINTABLE RECIPE:
Full Recipe ????????????
INGREDIENTS
1 Tbsp vegetable oil
1/2 lb smoked sausage (preferably Andouille)
2 cloves garlic
10 oz bag frozen seasoning mix*
15 oz can diced tomatoes
1/2 Tbsp Creole seasoning**
1/2 tsp oregano
1/2 tsp smoked paprika
1/4 tsp thyme
Freshly cracked pepper
2 cups chicken broth
1 cup water
1 lb penne pasta
2 Tbsp half and half or cream
1/2 bunch fresh parsley
1/2 bunch green onions
INSTRUCTIONS
1. Slice the smoked sausage into thin rounds, then cut any larger pieces in half. Add the sausage and vegetable oil to a large pot and cook over medium heat until the sausage is well browned (about 5 minutes).
2. Mince two cloves of garlic and add them to the pot. Sauté for one minute, or until the garlic is soft and fragrant. Add the bag of frozen seasoning mix and sauté until heated through (3-5 minutes). Add the can of diced tomatoes (with juices), Creole seasoning, oregano, smoked paprika, thyme, freshly cracked pepper (about 20 cranks of a pepper mill), and pasta to the pot. Finally, add the chicken broth and 1 cup of water, and stir until everything is evenly combined.
3. Place a lid on the pot and turn the heat up to medium-high. Let the pot come to a boil. As soon as it reaches a boil, stir briefly, replace the lid, turn the heat down to low, and let the pot simmer for 10-12 minutes, or until the pasta is tender. Stir the pot once every few minutes as it simmers to prevent the pasta from sticking. Replace the lid as quickly as possible to maintain a simmer. If the mixture still seems soupy at around 8 minutes, let the pot simmer without a lid for the last few minutes. A little bit of thick sauce at the bottom of the pot is perfect.
4. While the pasta is simmering, chop the parsley and slice the green onions.
5. Turn off the heat and stir in the half & half or cream. Stir in most of the chopped parsley and green onions, reserving some to sprinkle over top of each bowl. Serve hot.
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