Big Charlie's Gumbo Best Dishes

Tuesday, January 24, 2017

Big Charlie's Gumbo

"This is a simple gumbo recipe with lots of delivered taste. You can leave out the stew meat if you pick or upload some thing in its place. I suggest you serve this recipe over rice, like many different gumbo recipes."

Ingredients :

2 tablespoons butter
three cloves garlic, minced
2 cups chopped onion
three/four cup chopped celery
1 pound okra, chopped
1/4 cup butter
1/four cup all-reason flour
half pound cubed red meat stew meat (elective)
eight cups water
1 (sixteen ounce) can entire tomatoes, undrained and chopped
1 half teaspoons white sugar
1 half tablespoons chopped clean parsley
1 sprig fresh thyme
2 bay leaves
1 pinch salt
1/2 teaspoon ground cayenne pepper
1 pinch ground black pepper
1 pound andouille sausage, cut into 1/2 inch portions
half pound crabmeat, flaked
1 pound medium shrimp - peeled and deveined
half teaspoon hot pepper sauce
1/4 cup Worcestershire sauce
half lemon
report powder (see Note)

Instructions :

Prep : 30M	Cook : 10M	Ready in : 4H

Melt butter in a massive skillet over medium warmth. Cook garlic, onions, celery and okra, stirring continuously until golden brown. Set apart.
In a big heavy bottomed stock pot over medium-excessive warmth, integrate 1/4 cup of butter and flour. Cook, stirring constantly, till the roux turns into chocolate brown. Stir within the vegetable aggregate, and stew meat. Cook, stirring, till vegetables are soft, and meat is frivolously brown. Stir in water, tomatoes and sugar. Season with parsley, thyme, bay leaves, salt, cayenne pepper and black pepper. Bring to a boil, reduce warmness, and simmer for 2 half hours, stirring sometimes.
Add shrimp, crabmeat and andouille to inventory pot. Stir in hot pepper sauce and Worcestershire sauce. Remove seeds from lemon and squeeze juice into inventory pot. Simmer an additional 10 mins, stirring on occasion. Remove bay leaves, sprinkle with filé powder, if using, and serve over rice.

Notes :

Filé powder can be brought off the warmth to thicken the gumbo. If added at the same time as the gumbo continues to be cooking, it is able to come to be stringy and unsightly. File powder is ground sassafras leaves. It is available in lots of supermarkets.
Try the use of a Reynolds® gradual cooker liner in your sluggish cooker for simpler cleanup.

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