Hey Broox, heres the pics I
promised you...those mudbugs
were DAMN tasty!!! Thanks for
Everything. I will DEFENITELY use Authentic Louisiana Seafood again
to place my seafood orders!
YOU CAN POST THAT!!t!
Raul
Ft.Lauderdale, FL
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Home > Recipes > Chicken & Sausage Gumbo
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What You Do:
- Usually people say half flour and half oil – I say ¼ less oil to flour – 1 cup of flour to ¾ cup of oil
- Before you start – chop 1 cup of onions,1 cup celery, ½ cup of green bell pepper & 4 garlic cloves
- In a heavy iron pot, mix flour and oil on a low heat. Once flour & oil are mixed thoroughly turn up heat to medium. (Remember if you burn the roux you have to start over)
- Cook until the roux is medium to dark brown (looks like milk chocolate to a dark chocolate brown) This is a personal thing but the darker the roux the more intense the flavor.
- Once the roux is the color you desire remove from heat and add all the
vegetables immediately – this will stop the roux from cooking. Continue
to stir until you feel the cooking process has stopped. Once the roux has stopped cooking add your warm stock – vegetable, seafood, chicken or beef.
- Either boil chicken or lightly brown before putting it in the gumbo.
- Do the same with the sausage or any other game or meat,then change the name
of the gumbo to turkey squirrel, nutria or whatever you killed that day. After all --
like Mr. Freddie says, "The duck don’t know".
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