Nun Puncher's Gamorrean Gumbo
4 Boxes of Zatarain's Red Beans and Rice
2 Bricks of Crawfish - The Crawfish is the only reason I go into a Walmart
anymore. The
Crawfish Tail Meat Bricks should
be in the frozen seafood case. If Crawfish is not
available, use an extra pound of shrimp. Thaw
and rinse throughly. Then place Crawfish in rags or
paper towels and wring out excess water. This will
prevent your Gumbo from having an overly fishy taste.
2 Lbs. of Large Shrimp - Peeled Devained w/ Tail shell removed
2 Pacakges of Sweet Italian Sausage - Usually 5 links to a Package
2 Large Onions - Yellow or Spanish Sweets will work
2 Large Green Bell Peppers
6 Garlic Cloves - Minced
2 Stalks of green Onion
1 Can of Zatrain's Creole Seasoning
1 Large Can of Diced Tomatos
1 Pint of White Rice - I just get a pint of White Rice for cheap and
already cooked for a local Chinese Restaurant
To Prep: Thaw out and clean Seafood thoroughly & set in seperate containers and refridgerate. Then chop up your Onions, Green Peppers with a chef knife and mince your cloves of Garlic in a food processor if possibe. Set your chopped Veggies to the side also in seperate containers.
The Sausage
Take your Italian Sausages and remove the outer casings / membranes and place sausages in a Sautee pan on medium heat, use a spatula to chop and dice at sausges while they cook in the pan. Dice at Sausages until they are finely seprated. When Sausages are about 3/4 of the way done take a strainer and drain grease from sausages into a strainer while also saving about 1/3 to a 1/2 cup of Grease and set grease aside in a cup or container. Place sausage back into the pan and add Minced Garlic, Chopped Onion and Chopped Green Peppers. Stir until evenly distributed and cook vegtables with Sausage until the Veggies become soft and almost transparant. remove sausage from pan and once again drain excess grease.
The Gumbo Base
With a Large Crock Pot
Follow directions according to the measurents for 4 boxes of Zatarain's Red Beans and Rice. Add water and butter and Rice mix stir and let the mix come to a boil. Once that comes to a boil add Sausage Mixture and also stir in reserved sausage grease and season to your liking with Zatarain's Creole Seasoning. Reduce heat to Low to Medium and simmer for 20 Minutes.
After 20 Mintues add shrimp ( raw ) and stir into mixture. Continue to stir until Shrimp turn to a near solid white about 10-15 minutes. Add in Crawfish and stir until all meat and seafood is evenly distributed.
Lastly, open Can of Diced Tomatos and strain out excess juice add tomatos to gumbo and stir throughout.
When serving garnish the top of Gumbo Bowls with chopped green onion
, and white rice.
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