Ina Garten Seafood Gumbo Recipe

Wednesday, January 8, 2020

Ina Garten Seafood Gumbo Recipe

Ina garten is the author of the barefoot contessa cookbooks and host of barefoot contessa on food network. 1 28 oz can whole peeled plum.

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2 tablespoon olive oil.

Ina garten seafood gumbo recipe.

Directions make the roux.
Ina garten is the author of the barefoot contessa cookbooks and host of barefoot contessa on food network.
1 tablespoon olive oil 1 pound sausage such as kielbasa or andouille sliced 1 pound smoked ham cubed 1 tablespoon butter 1 medium onion diced 1 cup diced celery 1 green bell.

2 cups fennel bulb white part only cut into 12 inch dice.
Cook until the liquid reduces by one quarter.
1 teaspoon whole fennel seeds.

1 yellow onion roughly chopped.
4 cups seafood.
Season the chicken with salt and pepper.

1 celery stalk roughly chopped.
3 garlic cloves pressed or minced.
1 12 pound sausage such as kielbasa or andouille slicedwe used turkey kielbasa 7 8 chicken thighs we used boneless skinless.

Heat the oil in a heavy bottomed dutch oven over medium high heat.
12 teaspoon red pepper flakes.
Bring to a boil over medium heat and add more stock as needed.

1 12 cup yellow onion 1 large cut into 12 inch dice.
Combine the flour and vegetable oil in a wide dutch oven over medium low heat and cook.
2 cups celery diced.

Bring 10 quarts water to a boil in an extra large wide pot.
Cook the chicken until browned on both.
1 28 ounce can crushed tomatoes.

1 medium onion diced.
To the gumbo pot add the roux and mix well.
Add the onion garlic green pepper and celery and cook.

Ingredients 14 cup olive oil.
2 red bell peppers cored and diced.
After about 30 minutes taste and correct seasonings adding salt as needed.

2 tablespoons good olive oil shells from 1 pound large shrimp 2 cups chopped yellow onions 2 onions 2 carrots unpeeled and chopped 3 stalks celery chopped 2 garlic cloves.
Shrimp with heads attached.
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Add the creole seasoning to the pot and bring to a boil.
Return the dutch oven to low heat and melt the remaining 3 tablespoons margarine.
Add the diced tomatoes and half the stock and scrape the bottom of the pot well.

1 garlic clove roughly chopped.