Welp we are here...ready to welcome in the new year... AT HOME.
Chef Maem made some gumbo, and homemade cheddar biscuits and I paired it with some Mozelle Riesling.
We are sharing the recipes and refocusing for whats to come1
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Seafood Gumbo
| 2 | Pounds | Unpeeled Large Shrimp
| 1/2 | Cup | Butter - divided
| 2 | 32-ounce | Chicken Broth
| 1 | Pound | Chicken Wings
| 1 | Cup | All-Purpose Flour
| 2 | Cups | Yellow Onion - finely chopped
| 1 | Cup | Green Bell Pepper - finely chopped
| 1 | Cup | Celery - finely chopped
| 4 | Cloves | Garlic - minced
| 3 | Teaspoons | Worecestershire Sauce
| 2 | Teaspoons | Thyme - dried
| 3 | Dry/Fresh | Bay Leaves
| 1/4 | Cup | Parsley - fresh and chopped
| 1 | Pound | Lump Crabmeat
| 1 to 2 | Pounds | Snow Crab Legs - cut them down
| 1 | Tablespoon | Cajun Seasonings
| 1 | Tablespoon | File Gumbo Seasonings
| 1 | Tablespoon | Black Pepper
Directions
| | Chop the onions, celery, green bell peppers, and parsley. Mince the garlic.
| | Cut up the chicken wings and season with salt, pepper & some of the mince garlic.
| | Saute the chicken wings in some minced garlic and set aside.
| | Cut down the crab legs to nice bite size pieces, set aside.
| | Start the roux - it takes about 2 1/2 hours. Combine the butter and the flour and stir on a low heat.
| | Roux should be creamy in texture, a nice brown color.
| | Add into the roux the cajun seasonings, file gumbo seasonings, black pepper - blend together.
| | Saute the chopped onions, bell pepper, celery and minced garlic. Once the roux is ready add sauted veggies into pot.
| | Add in the chicken broth, bay leaves and worcestershire sauce.
| | Let it simmer for about 10 minutes.
| | Add in the chicken, cook for about 15 minutes til tender.
| | Add in lump crab meat and crab legs, let cook for about 7 minutes.
| | Then add in the worcestershire sauce and shrimp.
| | Gumbo is done when the shrimp is done. Add in additional seasonings as needed.
| | Serve over white rice.
| | Garnish with chopped parsley and green onions.
