XCooking: Brandi Love’s Favorite Gumbo

GUMBO

1.   Make the Broth:

GUMBO STOCK

 Ingredients:

• shells from 1 pound + shrimp
• Excess Fish Skin
• 1 49oz chicken stock
• 6 carrots, sliced
• 4 onions, quartered
• 1 bunch celery, sliced
• 3 bay leaves
• 1 whole garlic, sliced
• 1 bunch fresh parsley
• 3 cloves
• 1 teaspoon ground black pepper
• 1 tablespoon dried basil
• 2 tablespoon dried thyme
• 1 Beef Bouillon
• 1 8oz clam juice

add all to the pot and simmer for 2 hours. Then strain and add 1 49oz box of seafood stock.

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2. Make the Roux    

ROUX  :  

1. Melt 2/3 cup Earth Balance w/ olive oil butter substitute
2. Add 1 1/4 cups Quinoa Flour slowly and stir constantly until it is thick as frosting
3. Add 3 cups of water and continue stirring for 15-20 min until the mixture turns light brown.
4. Set the Roux Aside for later.

******  FOR A LOW FAT VERSION OF THIS RECIPE I OMIT THE ROUX ************

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3.  Make the gumbo
Add 6-8 tablespoons + olive oil to the pot

Chop the following:

1. 3 sweet onions
2. 1 red onion
3. 2 Shallots
4. 3 green peppers
5. 2 Jalapeno peppers
6. 1.5 lbs fresh okra
7. Dice 4 Vine or Roma tomatoes
8. 1 whole fresh garlic
9. 3 carrots
10. 1 leek

• Add this mixture to the pot and saute for 20 min until all is tender 
• Add 1/3 can tomato paste and cook for an additional 5 min  ( Do not add more than this amount of tomato paste )
• Add the seafood stock & Roux
• Add 2 tablespoons old bay
• Add 1 tablespoon Emeril Bayou seasoning
• Simmer this for 40 min + until tender.   
• Remove from heat and let cool for 30 min +
• Puree the mixture in the pot
• Add Seafood & sausage  (Shrimp, Real Crab, Scallops, Fish, spicy sausage )
• Simmer for 12-15min
• Season with salt, pepper, thyme, and Tabasco seasoning to taste.

Serving Suggestion: Serve over Rice

Recipe from: Brandi Love's Household Provided Courtesy Of: Brandi Love®

Gumbo is a stock photo from Flickr user jeffreyw used under Creative Commons License