Seafood Gumbo

In a heavy pot of more than 5 quarts, warm the oil at medium heat, first heat the pot. Add onions, celery and green peppers. I will raise the heat. Stir frequently, add garlic, sickle, spicy sauce and pepper-herb mixture. Boil for 5 minutes and keep stirring

Add ketchup and mix well to lower the high temperature. Add fish soup and boil. Reduce calories, simmer for 1 hour, sometimes stir

When you are ready, add shrimp, oyster, crab meat. Lid and wait 5 minutes. Stop the fire and leave it for 10 minutes. service

Gumbo is Cajun stew born in Louisiana. Seafood soup contains delicious ingredients, meat and shellfish, thickener, and so-called "trinity" vegetables of Cajun food. If you are looking for a simple soup recipe, this is not the case. According to requirements for making real seafood soup, I do not know how to make simple soup. Of course, unless you make this recipe and freeze for later use! When choosing a stock, we recommend a beef soup. You can easily use boxed beef soup, but if you want a good taste, you should make roast beef soup yourself. I made lots of products and I always made them in the freezer. In this way, you can make it with homemade ingredients, whether you are making soup, old-fashioned beef stew, or quick and easy beef salad dressing. You can also make soup with chicken soup

People in all areas of southern Louisiana use fertilizer to thicken meat and sausage soup, but rich soup of seafood including seafood is more common on coast and seafood is more abundant. If you make duck, venison, squirrel soup, there is a possibility that there is a hunter at home. If you put a spoonful of potato salad on your soup before you serve, you may give some German influence. If you make a soup with no meat, which is not so common for Lent, you are probably a Catholic, and your family was in Louisiana for generations. You rarely find this in many Cajun and Creole recipes, which is easy to buy now. If your family wants to spread soup, you can add boiled eggs.

Shrimp, oyster, red bora, and especially Louisiana Blue club and seafood soup are classic South Louisiana cuisine. Dickie Brennan's Tableau chef at Le Petit Theater, Ben Thibodeaux, says: "Thanks to warm and fertile water, the blue crab will be deliciously obese and sweetened by the seafood soup.The nail is still a big meat chunk, a small rabbitot sauce, a simpler and better one. Our blue crabs are really the best. "

Seafood soup, shrimp, crab, chicken Andouille sausage, okra are genuine spicy Cajun Meal, you can enjoy rice and coarse ground. This recipe is not very easy, as cooking takes time to properly develop all tastes. This recipe begins with black, dense batters made from bacon drip. Slowly add beef soup to the mixture in a Dutch oven. Rub the pan to loosen the thing that stuck during cooking. Mix well and slowly boil. Add sugar, chili sauce, Cajun seasoning, laurel leaves, thyme, tomato, ketchup and okra. Reduce calories and boil for 1 hour