- Joined
- Aug 26, 2007
- Messages
- 50,241
- Reaction score
- 19,243
- Location
- San Antonio Texas
- Gender
- Female
- Political Leaning
- Conservative
As I've done before, I'll be making some of the good gumbo's.
This week, I will be using Gumbo Veggies, one whole Octopus, 1.5 lbs of fresh Gulf Shrimp, 4 Gumbo Crabs, cleaned with extra claws cause they like me at the seafood counter, 1 large Alaskan Cod Filet (I prefer Snapper but snapper was $25lbs vs $6 for the Cod), 1 can of Crab meat. (Gulf of mexico, Texas brand not Thailand or other places) I will be using two package of Andouille Sausage vs. one, I will saute them down with a whole onion, 4 cloves garlic and after the onion starts to brown I will add a full can of large artichoke hearts. Once that's done I toss it all in the big pot which will be boiling, 4 cups of chicken broth and 2 bags of Gumbo Base.
I toss in the cleaned gumbo crabs and the crab meat, the bag of gumbo veggies, bring to a rolling boil and then set to simmer, stirring from time to time. Anytime 3 hours later I decide we're gonna eat, I toss in the fish and octopi 30 min ahead, and the shrimp at the 20 min mark to eating.
Serve over rice for the DELICIOUSNESS.
This VERY large batch can be stored for 3-4 days in the fridge or a month or two properly sealed in the freezer.
This week, I will be using Gumbo Veggies, one whole Octopus, 1.5 lbs of fresh Gulf Shrimp, 4 Gumbo Crabs, cleaned with extra claws cause they like me at the seafood counter, 1 large Alaskan Cod Filet (I prefer Snapper but snapper was $25lbs vs $6 for the Cod), 1 can of Crab meat. (Gulf of mexico, Texas brand not Thailand or other places) I will be using two package of Andouille Sausage vs. one, I will saute them down with a whole onion, 4 cloves garlic and after the onion starts to brown I will add a full can of large artichoke hearts. Once that's done I toss it all in the big pot which will be boiling, 4 cups of chicken broth and 2 bags of Gumbo Base.
I toss in the cleaned gumbo crabs and the crab meat, the bag of gumbo veggies, bring to a rolling boil and then set to simmer, stirring from time to time. Anytime 3 hours later I decide we're gonna eat, I toss in the fish and octopi 30 min ahead, and the shrimp at the 20 min mark to eating.
Serve over rice for the DELICIOUSNESS.
This VERY large batch can be stored for 3-4 days in the fridge or a month or two properly sealed in the freezer.