How To make Creole Gumbo Pot
1 sm Eggplant
2 ts Salt
3 tb Olive oil
1 lg Onion, chopped
1 Red pepper, seeded, diced
1 Garlic clove, crushed
2 ts Paprika
1/2 ts Hot chili powder
4 oz Fresh okra
3/4 c Frozen corn, thawed
2 c Boiling chicken stock
1 cn Tomatoes in tomato juice
-(8 oz) 2 tb Long grain white rice
8 oz Peeled cooked medium-size
-shrimp, thawed if frozen Salt to taste Fresh ground pepper to taste Fresh dill sprigs (opt) Trim stalk end from eggplant. Cut in 1/2" pieces and place in a colander. Sprinkle with 2 teaspoons salt; let stand 30 minutes. Rinse under cold water and drain well. Heat olive oil in a saucepan. Add eggplant, onion, red pepper and garlic and fry over low heat 5 minutes, stirring frequently. Stir in paprika and chili powder and cook gently 2 minutes. Trim stalk ends from okra and discard. Cut okra in quarters. Add okra, corn, chicken stock and tomatoes to eggplant mixture. Break up tomatoes with a spoon. Stir in rice, cover and simmer gently 25 minutes or until vegetables and rice are tender. Add shrimp to mixture and heat through 5 minutes, stirring ocasionally. Season with salt and pepper. Garnish with dill sprigs, if desired. VARIATION: Stir in 2/3 cup half-and-half and heat through just before serving.
How To make Creole Gumbo Pot's Videos
Chicken, Sausage and Shrimp Gumbo |How To Make Gumbo | Southern Style With a Perfect Dark Brown Roux
#gumbo #southerncooking #seafood
**Note: At 1:03 USE 2 BELL PEPPERS INSTEAD OF ONE
Ingredients/Measurements 0:18
How To Season Your Meat 1:20
Browning Meat 1:43
Roux Instructions 2:36
Cooking The Gumbo 3:29
Total Gumbo Cooking Time 6:25
In todays video I'll show you how to make a Cajun style gumbo
8 cups chicken broth
2 cups flour
2 cups oil
2lbs shrimp
8 thighs
5 andouille sausage
1 cup parsley
3 celery stalks
2 bell peppers
1 onion
5 garlic cloves
2 tbsp Cajun seasoning
2 tbsp chicken bouillon
5 3/4 tbsp gumbo fillet
4 cups okra
5 bay leaves
Authentic Louisiana Cajun Creole Gumbo
Real Southern Louisiana Chicken & Sausage Gumbo
The best gumbo I’ve ever had. #Shorts
How To Make Instant pot Louisiana Seafood, Chicken, and Sausage Gumbo Recipe Tutorial
Get the recipe here:
Ingredients
White Rice
1 1/2 cups water
1 cup long grain enriched white rice
Gumbo
2 6 oz skinless chicken breasts
1 pound raw shrimp
1 chicken andouille sausage link sliced into pieces
1 cup green peppers chopped
1 cup celery chopped
1 cup yellow onion chopped
1-2 cups frozen okra chopped
1 tbsp minced garlic I used jarred
1-2 tbsp Better Than Bouillon Chicken Base 2 tablespoons will have it on the saltier side
1 14.5 oz can reduced-sodium chicken broth
2 tsp olive oil
4 tbsp butter
1 cup water
4 tbsp all-purpose flour
1/2 cup diced tomatoes optional
Seasonings
1 bay leaf
1 tsp ground basil
1 tsp cayenne pepper
1 tsp oregano
1 tbsp Creole Seasoning I used Tony Chachere
1/2 tsp thyme
1 tbsp worcestershire sauce
salt and pepper to taste
Instructions
White Rice
Add 1 1/2 cups of water and the rice to the Instant Pot. Close and seal the pot. Cook on Manual High-Pressure Cooking for 12 minutes
When complete, allow the steam to release naturally for 10 minutes instead of quick release.
Gumbo
Turn the Instant Pot on the Saute function. Add 1 tbsp of the olive oil to the pot. Then add the chicken sausage. Cook for 2-3 minutes.
Remove the chicken sausage from the pot. Add the butter and remaining tbsp of olive oil to the pot. While it melts add the flour in 3 phases. Add the first phase and whisk. Add the second phase, and so on.
Continue to whisk until the roux turns peanut butter brown. It should turn brown within a few minutes of whisking. Press Keep Warm/Cancel on the Instant Pot so the roux does not burn.
Add the green peppers, celery, and onions. Stir and cook for 2-3 minutes until the veggie are soft.
Add all of the seasonings, garlic, and worcestershire sauce to the pot.
Next add the chicken broth, diced tomatoes, okra, and Better Than Bouillon. Stir. Add the water.
Place the chicken breasts in the pot and return the chicken sausage to the pot.
Close the pot and seal. Cook on Manual High-Pressure Cooking for 15 minutes. When complete, allow the steam to release naturally for 10 minutes instead of quick release.
Remove the chicken from the pot and shred.
Place the Instant Pot on the Saute function. Add the raw shrimp and shredded chicken to the pot.
Cook for a few minutes until the shrimp turns bright pink.
Serve the gumbo alongside the cooked white rice.
How To Make Instant pot Louisiana Seafood, Chicken, and Sausage Gumbo Recipe Tutorial is a DIY pressure cooker illustration of how to make New Orleans Creole gumbo. Feel free to add your own shrimp, scallops, crab, etc.
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CREOLE CHICKEN AND SAUSAGE GUMBO RECIPE
#Gumbo #coopcancook
For the printable full recipe and ingredient list:
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Chicken, Sausage, and Seafood Gumbo for the Holidays |Step by Step |Cooking With Carolyn
Chicken, Sausage and Seafood Gumbo Recipe
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Source of shrimp anatomy is aquariumbreeder.com