Seafood Gumbo

This is the true heart disease of the sweater season. It takes a lot of ingredients, please do not get frustrated. You can easily eliminate some or replace them. Do you dislike shrimp? One hundred percent of fish. Or vice versa. You can also add moisture by adding ham or sausage (Tasso ham, andouille sausage, etc). Historically, the word gumbo indicates the existence of okra (also known as thick soup) used here. Another traditional soup ingredient and important ingredient of African Creole cuisine is fillet powder, broken leaves of Sa tree. Then, there is usually a black batter in vegetable oil and flour in authentic New Orleans soup. All three ingredients, Okra, Fillet Powder, Dark Oil and Flour, are this slightly hot dish thickener.

About seven green onions, damaged leaves are removed and discarded and cut into 1/2 inch (about 1 1/2 cup), white and green parts

Boil water with a cooker or pot. Add fish and shrimp and simmer for about 4 minutes while stirring. (Water will not boil.) Use a grooved spoon to remove seafood; put it in the bowl, cover it, and set aside. Continue poaching

At the same time, mix the oil and flour with a small skillet and cook for about 1 minute at high temperature until it can burn. Bake it for 15 minutes with a low heat and fry it once a minute until the batter becomes a deep color mahogany. Add chopped onion to the mixture and stir, add paste and onion to remaining leachate and stir constantly. Boil, stir still, add rice, stir well

Add preserved fish and shrimp, and the remaining ingredients except fillet powder. Stir the mixture, boil and then lower the heat to low temperature. Lid and cook gently for 20 minutes. Stir the fillet powder, sprinkle it on top and mix for an additional 5 minutes to cook

Once consumed quickly, add cooked fish and shrimp, boil, and serve on the table. If you want to cook later, reheat during the service hours and finally add warm fish and shrimp.

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. Ben Thibodeaux, Tableau chef at Dickie Brennan at Le Petit Theater, says: Nails are still bigger meat chunks, small rabbitot sauces, simpler and better. Our blue crab is really the best. "