Make How About We Travel a Little South, or is that North?
No matter where you live in the US, we are very fortunate to have such a breadth of culinary styles available to us. In this recipe, we are traveling to Louisiana so depending on where you live the drive is definitely worth while to try out this dish. If a little too far out of your way, then come on now and let's make this dish at home!
Alligator and Crawfish Gumbo
Serves 15 to 20
Ingredients
Roux
2 cups of vegetable oil
2 cups flour
Stock
1 whole chicken
1 onion chopped
2 ribs celery chopped
1 small carrot chopped
1 bay leaf
1 tbsp peppercorns
1 gallon cold water
Gumbo
2 onions diced
4 ribs celery diced
1 green bell pepper
1 red bell pepper
1 tbsp chopped garlic
1 tsp dried basil
1 tsp dried oregano
1 tsp dried thyme
2 tbsp Creole seasoning
8 oz diced tasso
1 lb Andouille sliced
1 1/2 lbs crawfish tails, shelled
(can substitute lobster chunks or shrimp)
2 lbs alligator meat chopped into appropriate mouth sized pieces
1/2 cup parsley chopped
1 cup green onion chopped
Directions
Roux
Heat oil for 10 minutes on medium heat.
Slowly add flour, constantly stirring, until all incorporated.
Lower heat.
Stir constantly until color of milk chocolate is achieved.
Cool.
Stock
Roast chicken in 350° F oven for 20 minutes.
Place in stock pot with remaining ingredients and bring to boil.
Reduce heat and simmer for 2 hours.
Strain and cool.
Gumbo
Saute trinity (bell peppers, celery, onion) in a a large stock pot until translucent.
Add Creole seasoning and dried herbs. Cook to toast herbs stirring constantly.
Add stock and bring to boil.
Reduce heat to simmer and let simmer for 30 minutes uncovered.
Add roux making sure all dissolves.
Add alligator meat and simmer for 30 minutes.
Add crawfish tails, green onions, and parsley.
Remove from heat.
Season with salt and pepper.
Serve with rice.
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