Alexandra Hill

Alexandra Hill
        </iframe>" data-provider-name="YouTube"          New Orleans Style Gumbo     Serving Size - 4 People     Ingredients      1-1.5lb, crab legs    1-1.5lb, peeled & deveined jumbo shrimp     1 lb, chorizo sausage  (you can use a smoked andouille chicken sausage if you do not eat pork )     Roux - ½ cup flour & ½ vegetable oil     2 green peppers, diced     4 stalks celery, chopped    1 large yellow onion, diced    6 cloves of garlic, minced    1-2 tablespoon, cajun seasoning    1 tablespoon Gumbo File     1-2 tablespoon, Worchestire sauce     1 tablespoon, Tabasco sauce     1 tablespoon, smoked paprika     2 cups water or chicken stock     Salt & Pepper, to taste    Parsley & green onions for garnish     1 cup of boiled white rice      Directions   Step 1.  The Roux  - In a deep soup pot over medium heat, pour in the oil. Once the oil is hot, slowly stir in the flour as this is preparing your roux. This is the most important step as you need to KEEP STIRRING! The color needs to develop into a deep caramel color, this will take around 10-15 or longer. It is important to watch your roux as it can burn very easily.   Step 2. Once roux is the perfect deep caramel color, pour in the holy trinity - green peppers, onions and celery. Stir together to make sure it's all coated. The roux will thicken up even more - that’s good!  Step 3. Add in the garlic. Salt & Pepper all the vegetables to your liking (start with one teaspoon). Remember salt brings out the flavor in everything!  Step 4. Add in all your seasonings - cajun seasoning, gumbo file, paprika, Tabasco and Worchestire sauce  Step 5. Add in the chorizo or whatever sausage you chose to use. Mix all together.  Step 6. Add in 2 cups of chicken stock or water and bring to a boil. Cheat code - use chicken stock for max flavor.   Step 7. Once everything comes to a boil, throw in your crab legs. They will cook quick about 5 minutes.   Step 8.  TASTE EVERYTHING!  If you think it needs more seasonings adjust to your liking.   Step 9. Add your shrimp in. This should be the last step as shrimp cooks super, super fast!   Step 10.  TASTE AGAIN!  Tasting your food is so important. It’s all apart of the cooking process so if you feel like it needs a little more salt or pepper, go ahead and add it.   Step 11. Serve over rice in a big bowl. Garnish with green onions & parsley. 

New Orleans Style Gumbo 

Serving Size - 4 People 

Ingredients 

  • 1-1.5lb, crab legs

  • 1-1.5lb, peeled & deveined jumbo shrimp 

  • 1 lb, chorizo sausage (you can use a smoked andouille chicken sausage if you do not eat pork ) 

  • Roux - ½ cup flour & ½ vegetable oil 

  • 2 green peppers, diced 

  • 4 stalks celery, chopped

  • 1 large yellow onion, diced

  • 6 cloves of garlic, minced

  • 1-2 tablespoon, cajun seasoning

  • 1 tablespoon Gumbo File 

  • 1-2 tablespoon, Worchestire sauce 

  • 1 tablespoon, Tabasco sauce 

  • 1 tablespoon, smoked paprika 

  • 2 cups water or chicken stock 

  • Salt & Pepper, to taste

  • Parsley & green onions for garnish 

  • 1 cup of boiled white rice 

Directions

Step 1. The Roux - In a deep soup pot over medium heat, pour in the oil. Once the oil is hot, slowly stir in the flour as this is preparing your roux. This is the most important step as you need to KEEP STIRRING! The color needs to develop into a deep caramel color, this will take around 10-15 or longer. It is important to watch your roux as it can burn very easily. 

Step 2. Once roux is the perfect deep caramel color, pour in the holy trinity - green peppers, onions and celery. Stir together to make sure it's all coated. The roux will thicken up even more - that’s good!

Step 3. Add in the garlic. Salt & Pepper all the vegetables to your liking (start with one teaspoon). Remember salt brings out the flavor in everything!

Step 4. Add in all your seasonings - cajun seasoning, gumbo file, paprika, Tabasco and Worchestire sauce

Step 5. Add in the chorizo or whatever sausage you chose to use. Mix all together.

Step 6. Add in 2 cups of chicken stock or water and bring to a boil. Cheat code - use chicken stock for max flavor. 

Step 7. Once everything comes to a boil, throw in your crab legs. They will cook quick about 5 minutes. 

Step 8. TASTE EVERYTHING! If you think it needs more seasonings adjust to your liking. 

Step 9. Add your shrimp in. This should be the last step as shrimp cooks super, super fast! 

Step 10. TASTE AGAIN! Tasting your food is so important. It’s all apart of the cooking process so if you feel like it needs a little more salt or pepper, go ahead and add it. 

Step 11. Serve over rice in a big bowl. Garnish with green onions & parsley.