Shauna came back from a recent trip to New Orleans RAVING about the gumbo they had at the restaurant at the Ritz Carlton. Of course, she had to have the recipe and used her sweet southern smile to charm it out of the chef. It may be in a cookbook somewhere, we don't know. But as far as she was concerned, obtaining the recipe was a huge victory. And now, it is yours. The trick to gumbo is the roux and the stock. Don't skimp and don't rush. Serve with a loaf of crusty french bread and some salted butter and it's the perfect way to ward off these chilly nights. Seafood and Andouille Gumbo
Serves 10-12 1 cup all purpose flour 1 cup canola oil 1 lb diced andouille or smoked sausage 2 cups diced onion ½ cup diced red bell pepper ½ cup diced green bell pepper 1 cup diced celery 1 tsp garlic powder 1 tsp onion powder 2 tbsp file powder 1 tbsp chopped fresh garlic 1 tbsp chopped fresh thyme 1 tbsp Worcestershire 1 tbsp Tabasco 2 tbsp Cajun seasoning 3 bay leaves 8 cups seafood or shrimp stock 1 lb crawfish tails 1 lb medium peeled shrimp 1 lb jumbo lump crab 3 cups cooked rice 1 bunch chopped parsley 1 bunch sliced green onion
1 Comment
Kristyn
2/1/2020 03:46:29 pm
Thank you for posting! I had this gumbo when I was at RC a few months ago and it’s The Absolute Best! They gave out menu cards but of course I can’t find mine now that I’m trying to make it. Fingers crossed it’ll taste as good as the hotels!!
Reply
Leave a Reply. |
Categories
All
Archives
October 2024
|