Gumbo seafood – a detailed recipe for cooking. with friends: 
Food Photography: James Trahan Time: 5 hours. Difficulty: Easy Servings: 12 – 15 The recipes use volumetric containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 1 blue crab
- 1 lobster neck
- 1.8 kg medium sized shrimp peeled
- 450 gr crab meat
- 1 tbsp. wheat flour
- 1 tbsp. vegetable oil
- 2 tbsp. finely chopped onions
- 2 green bell peppers, finely chopped
- 1/4 Art. creole seasoning
- 1 bunch green onion, finely chopped
- 1/2 bunch parsley, finely chopped
- Boiled White Rice for Serving
Recipes with similar ingredients: shrimp, crab meat, pepper sweet, kajun seasoning, rice, parsley
Recipe preparation:
- Prepare the flour base ru (a mixture of flour and butter): mix flour and vegetable oil in a cauldron and cook over medium heat, stirring constantly, until dark brown, about 45 min. Remove from heat.
- Bring to a boil 9.5 liters. water in a very large, wide the pan. Add onions, peppers and flour mixture and cook on medium stirring occasionally until the vegetables are very soft, about 45 minutes Add blue crab and lobster neck and simmer until readiness approx. 15-20 minutes Take out the neck of the lobster and crab. Give the lobster cool slightly, then pull the meat out of the shell and chop in small pieces; chill before serving.
- Add Creole seasoning to the pan and bring to a boil; boil until the liquid decreases by a quarter, about 1 h. 30 min. Add shrimp and cook over medium heat until hard. about 20 minutes Add crab meat and lobster meat and cook another 10 min Stir with chives and parsley and remove from heat. Cover and let stand for 30 minutes. Serve gumbo out seafood with rice.
