This is Amy + Michelle

This is Amy + Michelle

This A.M.

Amy and Michelle became instant friends because of the common interests they share in their love of fashion, food, music and traveling. In This A.M. Amy and Michelle will share recipes, thoughts on eats, their unique fashion style and lifestyles from Toronto to Tampa...... 1,098 miles apart!

Tuesday, June 18, 2013

New Orleans Gumbo

This A.M. whether you pronounce it New Oar-lynns or Nah'lyns or New Or-leans, everyone will agree my New Orleans recipe produces super authentic, super delicious and super easy to make gumbo.

Gumbo is a dish that originated in southern Louisiana during the 18th century. There are a few different varieties of gumbo. In New Orleans, what is known as Creole gumbo is usually made starting out with a French base made of flour and fat, known as a roux, then vegetables, which usually include celery, bell peppers and onion, are cooked down and then strong flavored stock and meat is added. The dish simmers, with shellfish and some spices added near the end and enjoyed with rice.

Gumbo is official cuisine of the state of Louisiana and now you can make it for your family with my easy to follow recipe.

New Orleans Gumbo

1 lb large shrimp
4-5 andollie sausages (packaged already cooked)
6 slices applewood smoked bacon
1/2 stick butter
1/3 cup flour
1 green bell pepper, finely minced
1 large yellow onion, finely minced
5 stalks celery, finely minced
3 tablespoons minced garlic
1 32 oz package seafood stock
teaspoon dry thyme
3 bay leaf
1/2 tablespoon cajun seasoning
black pepper to taste
pinch of sea salt
4-5 sprigs fresh thyme
1/2 teaspoon cayanne pepper
1 1/2 tablespoons gravy master, optional (for coloring)

Garnish- fresh parsley and fresh green onion

In a medium size pot or dutch oven, fry bacon until crispy. Remove bacon from pan, add in butter and melt. Add flour and stir constantly for 4-5 minutes until rue becomes milky brown in color. Next mix in onion, pepper and celery and saute until vegetables are soft, adding a little of the seafood stock if needed. Once veggies are nice and soft add in stock, spices and gravy master. Stir well to incorporate. Bring to a boil to thicken sauce, then reduce heat and let simmer for about 15 minutes, stirring occasionally. Dice up bacon and slice sausage at an angle. Remove bay leaf, add in shrimp, sausage and bacon and cover for 5-6 minutes until shrimp are pink. Serve with white rice, hot sauce and fresh parsley and green onion on top.

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