I may be from up North (We Red Sox fans don't say Yankee since we don't like the Yankees or anyone that does)
and never visited the south where this type of dish is king, but I am willing to bet that many folks would enjoy my version of seafood gumbo!My mojjo spice has all the key ingredients and a few more for making gumbo and seems to work well.
masta's Mojjo Seafood Gumbo
¾ cup of Canola oil
¾ cup of flour
1 large Vidalia onion chopped
4 cloves garlic chopped fine
1 ½ red bell peppers chopped
¾ bunch of celery chopped (leaves included)
½ lb Andouille Sausage
6 cups seafood stock (heated)
1 lb jumbo shrimp
½ lb bay scallops
1 large fillet of swordfish cubed (or any fish you like)
rough chopped claw and tail meat from three 1 lb lobsters
Mojjo spice
fresh ground black pepper
white rice
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Make a medium roux with flour and oil (cooked over medium high heat for 20 mins). Add veggies and mojjo and cook 2-3 minutes. Add Andouille and cook 1-2 more mins. Add hot stock and adjust with more mojjo and black pepper. Cover then bring to boil and reduce heat to simmer for 55 minutes. Add fish pieces and cook another 5 mins. Remove from heat and add shrimp, scallops and lobster and let stand for 5-10 mins before serving over rice.
<B style="mso-bidi-font-weight: normal">Seafood Stock[/B]
<B style="mso-bidi-font-weight: normal">[/B]
8 cups of veggie stock (homemade or box)
Shells from three cooked 1 pound lobsters
¾ of a one gallon zip bag filled with shrimp shells
1 large onion quartered
4 carrots roughly chopped
salt and fresh ground peeper to taste
1 tablespoon of Old bay seasoning
Add all ingredients to a stock pot, cover and bring to boil then simmer for 1 hour. Cool then strain through a fine screen.
We all know that the roux is the key ingredient to any good gumbo and I took some good advice and purchased a Le Creuset pot to make gumbo andit works like a dream. Medium color for this gumbo and when I make the regular gumbo it is much darker.
The finished productwith all the goodies just waiting to savor and enjoy!
masta's Mojjo Seafood Gumbo
¾ cup of Canola oil
¾ cup of flour
1 large Vidalia onion chopped
4 cloves garlic chopped fine
1 ½ red bell peppers chopped
¾ bunch of celery chopped (leaves included)
½ lb Andouille Sausage
6 cups seafood stock (heated)
1 lb jumbo shrimp
½ lb bay scallops
1 large fillet of swordfish cubed (or any fish you like)
rough chopped claw and tail meat from three 1 lb lobsters
Mojjo spice
fresh ground black pepper
white rice
<?
amespace prefix = o ns = "urnchemas-microsoft-comfficeffice" />Make a medium roux with flour and oil (cooked over medium high heat for 20 mins). Add veggies and mojjo and cook 2-3 minutes. Add Andouille and cook 1-2 more mins. Add hot stock and adjust with more mojjo and black pepper. Cover then bring to boil and reduce heat to simmer for 55 minutes. Add fish pieces and cook another 5 mins. Remove from heat and add shrimp, scallops and lobster and let stand for 5-10 mins before serving over rice.
<B style="mso-bidi-font-weight: normal">Seafood Stock[/B]
<B style="mso-bidi-font-weight: normal">[/B]
8 cups of veggie stock (homemade or box)
Shells from three cooked 1 pound lobsters
¾ of a one gallon zip bag filled with shrimp shells
1 large onion quartered
4 carrots roughly chopped
salt and fresh ground peeper to taste
1 tablespoon of Old bay seasoning
Add all ingredients to a stock pot, cover and bring to boil then simmer for 1 hour. Cool then strain through a fine screen.
We all know that the roux is the key ingredient to any good gumbo and I took some good advice and purchased a Le Creuset pot to make gumbo andit works like a dream. Medium color for this gumbo and when I make the regular gumbo it is much darker.
The finished productwith all the goodies just waiting to savor and enjoy!
