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XCooking: Brandi Love's Favorite Gumbo
1. Make the Broth:
- 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.
2. Make the Roux
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- Melt 2/3 cup Earth Balance w/ olive oil butter substitute
- Add 1 1/4 cups Quinoa Flour slowly and stir constantly until it is thick as frosting
- Add 3 cups of water and continue stirring for 15-20 min until the mixture turns light brown.
- Set the Roux Aside for later.
****** FOR A LOW FAT VERSION OF THIS RECIPE I OMIT THE ROUX ************
3. Make the gumbo
Add 6-8 tablespoons + olive oil to the pot
Chop the following:
- 3 sweet onions
- 1 red onion
- 2 Shallots
- 3 green peppers
- 2 Jalapeno peppers
- 1.5 lbs fresh okra
- Dice 4 Vine or Roma tomatoes
- 1 whole fresh garlic
- 3 carrots
- 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