Monday, May 14, 2012

Creole Gumbo

Made some delicious Gumbo this weekend from a recipe I got when I was in New Orleans this spring....


1 Cup Butter
1 Lb. Andouille sausage (cubes)
1/2 Lb schrimp
1/2 Lb crawfish
4 crabs
Large white onion (diced)
Green onions
1 clove of garlic
1 Tablespoon of parsley flakes
2 Tablespoon of flower
2 Tablespoon of cajun spices


2 dl smor
500 g Andouille polse (skiver/tern)
250 g rejer
250 g krebs
4 krabber
1 stort log (tern)
1 fed hvidlog
1 Spsk. torret persille
2 Spsk. mel
2 Spsk. cajun krydderi

Fry onions in butter until light brown, add garlic and flour. Add spices. Parsley flakes. Fry the sausage. In a large pot add flower mixture, meats (except schrimp) and fill with water. Cook for approximately 2 hours and add schrimp when it's almost done. Serve over rice.

Steg logene i smoret til de er brune. Tilfoj hvidlog og mel. Tilfoj krydderierne og persillen. Steg Andouille polserne. Kom alle ingredienser i en stor gryde undtaget rejerne og fyld med vand. Lad simre  i ca. 2 timer. Tilfoj rejerne lige for retten er fardig. Server med ris.

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