Red Creole Crawfish Gumbo Food

SLOW COOKER GUMBO

Steps:

• Optional: Make a roux using the optional butter and flour. On the stovetop add the butter to a skillet over medium heat. Once melted and starting to bubble add the flour to the butter. Whisk to combine and continue to whisk until the mixture becomes a dark brown color about 4 minutes. Remove from the heat, set aside until you are ready to add the the crockpot.
• Add the diced red bell pepper, onion, celery, diced tomatoes, chicken thighs, sliced andouille, cajun seasoning, salt, thyme, broth, minced garlic, and if you are using it the optional roux from step one. Do NOT add the shrimp yet.
• Stir to combine and cook on LOW 6-7 hours or HIGH 3-4 hours.
• During the last 15 minutes of cooking stir in the shrimp. I recommend leaving the shells on for maximum flavor but it isn't absolutely necessary. Once the shrimp is pink and no longer translucent the gumbo is ready to eat. Serve over a bed of rice.

RED CREOLE CRAWFISH GUMBO

Steps:

• Wash the fresh okra in cold tap water; then trim the stems and tips from the okra, cut into rounds.
• Heat the peanut oil in a large Gumbo pot over medium-high heat.
• Add the andouille sausage and cook, stirring often, to render out the fat, about 6-7 minutes.
• Add the fresh okra to the Gumbo pot and cook, stirring constantly, for 8 to 10 minutes
• Add the diced tomatoes, onions, green bell peppers, celery, and garlic and cook, stirring often, for 8 minutes, or until the okra and other vegetables are tender. Remove from the Gumbo pot and set to the side in a clean bowl till needed.
• Add 3 tablespoons of peanut oil to Gumbo pot, let heat then add 3 tablespoons of all-purpose flour to the oil; cook stirring constantly till it becomes an amber color. Careful not to scorch the roux. Reduce the heat to the lowest setting.
• One roux is done; place the veggies back to Gumbo pot; add the Creole seasoning, bay leaves, fresh chopped parsley, dried thyme, oregano, cayenne, kosher salt, freshly ground pepper, and the vegetable Stock to the Gumbo pot, turn heat up to medium-high heat.
• Stir the Gumbo pot and bring the contents to a low boil. Reduce the heat under the Gumbo pot to medium and simmer on low, uncovered, for about 45 minutes to 1 hour.
• Add the crawfish and cook, stirring occasionally, for 8 minutes.
• Remove the bay leaves, garnish with the parsley and green onion tops, and serve in shallow bowls over white rice.

CREOLE REDFISH GUMBO

Steps:

• Prepare the roux: In a large pot, heat the oil over medium-high until it's just shy of smoking. Slowly shake the flour into the oil, whisking until smooth. Reduce the heat to medium and continue whisking until the roux is a deep dark brown, 20 to 30 minutes, adjusting the heat as necessary to prevent burning.
• Using a wooden spoon, stir in the onion, bell pepper, celery and garlic. Cook another 10 minutes, stirring constantly.
• Stir in the stock. Bring to a boil and add the crabs (if using whole blue crabs), gumbo filé, bay leaves, salt, thyme, Worcestershire sauce and cayenne. Reduce the heat to medium-low and simmer until the flavors have melded, skimming off any foam or skin on the surface, about 1 hour.
• Toss the shrimp and fish with the Creole seasoning and stir into gumbo, along with the oysters and crab meat (if using). Simmer until the shrimp and fish are cooked, about 10 minutes. Add the hot sauce. Taste and season with more salt and hot sauce if necessary. Divide among soup bowls and top with rice and scallions.

MA HARPER'S CREOLE GUMBO

Steps:

• Preheat the oven to 350 degrees F. Place flour in a baking pan and bake, watching and stirring occasionally until flour is a nutty brown color. Sift to remove the lumps of flour.
• Saute chicken in oil in a large pot. Add sausage and cook until it begins to change color. Add onions, bell pepper and garlic and let cook until onion is clear. Add crabs and let cook until the crabs have changed color. Add thyme, cayenne, celery, bay leaves, green onions and flour and let mixture cook 5 minutes. Add stock and season with salt, pepper and Cajun seasoning. Cook for 45 minutes over medium heat, then stir in parsley. Serve over rice. Add gumbo file to each serving.