Ingredients :
- 3 boneless skinless chicken breasts
- 4 links andouille sausage
- About 25 shrimp (pre cooked, frozen, no tail)
- 2 qt carton beef stock
- Olive oil
- Worcestershire sauce
- Water
- 1 can diced tomatoes
- 1/2 large white onion, diced
- 1 green pepper, diced
- 3 garlic cloves
- 3-5 stalks celery
- Cajun seasoning
- File powder (ground sassafras)
- Paprika
- Salt/pepper
- Fresh parsley
- Fresh basil
- Garlic and herb instant potato flakes
- White rice
Method :
- After you get the meat in the crock pot put your frozen shrimp in a large bowl. Make a marinade for the shrimp out of whatever you have laying around. I dug through the fridge and used a bit of steak marinade, balsamic vinegar, lime juice, Italian dressing Frank"s red hot sauce and olive oil. Add to the frozen shrimp and cover all shrimp in marinade. Sprinkle with paprika. That"s gonna sit at room temp almost till the end.
- Now we make the roux. That"s just a fancy term for a thickening agent.
- Now this is where I made one of my mistakes before going to N.O. I always made a LOT of roux. I went more for a stew consistency. While at Mardi Gras I don"t think I ate one batch of gumbo that was thick like beef stew. They were all closer to a soup consistency. So now the roux for me is more of a flavor enhancer than a thickener.
- Add the potato flakes slowly, stirring constantly. (This is another method I use that I like. Most recipes call for flour, not instant potato flakes. It"s just a little easier to work with and tastes better in my opinion)
- Serve in deep bowls with a spoonful of white rice right in the middle. Yum!
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