5 Gallon Seafood Gumbo Recipe

5 Gallon Seafood Gumbo Recipe. Fill a gallon pot half full of water. Transfer the veggies/roux to a large gumbo pot.

Seafood Shrimp Gumbo The Cooking Bride from cookingbride.com

1 cup garlic paste or minced garlic. When the butter is melted, stir in the flour. 6 lbs chopped okra (frozen or fresh)

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Add roux, water and worcestershire. (never cook file.) gumbo is better if cooked early in the morning and refrigerated for several hours.

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Add the flour and oil to the pot and stir for approximately 30 minutes to make a roux. It took quite some time to figure out, but it was worth the time and effort it took to get here.

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In a large dutch oven, cook sausage until browned. Stir in tomatoes, parsley, bay leaf, thyme and water.

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Then whisk flour in gradually. Add in two 14.5oz cans of crushed tomatoes.

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When the butter is melted, stir in the flour. Replace the cover and simmer another 15 minutes.

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Heat olive oil and butter, then add trinity and simmer until translucent. Add about half of the stock and bring up to a boil.

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Sauté and then add 1 1/2 tablespoons of garlic. Here is a great recipe for those rare occasions when you will be called up on to cook up a larger than normal pot of seafood gumbo.

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Then add the sliced sausage in a single layer. Add all the spices and hot sauce.

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Heat olive oil and butter, then add trinity and simmer until translucent. You can also add 1 pint raw shucked oysters at this time).remove the gumbo from the heat and stir in the creole seasoning and filé powder (powder can be reserved for use table side).

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Gumbo is by far the most nostalgic recipes that i make these days. Close the lid and lower the heat to a simmer.

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In a large dutch oven, cook sausage until browned. 2 bell peppers one green, one red;

Stir In The Gumbo File Powder, Green Onions, And Chopped Parsley.

After an hour, remove the lid, add the gumbo crabs and stir well. Cook, stirring often, until the mixture turns the color of peanut butter, about 10 to 15. Add about half of the stock and bring up to a boil.

Remove The Lid And Increase The Heat To A Medium Boil Before Adding The Seafood, Which Will Lower.

Add the chicken base, garlic, filé, thyme, bay leaves, salt and cayenne. Add the seafood stock, roux, and gumbo crabs. In a pot over medium heat, add the butter and melt.

Add In Two 14.5Oz Cans Of Crushed Tomatoes.

3 to 4 cups of dark roux. Heat the veggie mix and slowly ladle in the seafood stock as it heats. Then whisk flour in gradually.

If You Use 8 Ounces (Equal To 1 Cup) Of Gumbo Per Serving, You Will Have Enough For 16 Single Servings.

Add all other ingredients, except for parsley. Add the shrimp, and simmer for 5 more minutes. When the butter is melted, stir in the flour.

Add Raw Shrimp And Bring To A Boil;

Gumbo is by far the most nostalgic recipes that i make these days. Then add the sliced sausage in a single layer. Replace the cover and simmer another 15 minutes.