Preparing Delicious Homemade Gumbo at Your Apartment in Mount Dora, FL
Gumbo is a delicious meal that is a staple of Creole cuisine, and it has become synonymous with good eating in Louisiana and all throughout the Mississippi River Delta. If you have ever wanted to prepare a delicious gumbo, but have never known just where to start, here is a detailed recipe perfect for a get-together with 4-5 friends or family members.
In order to make a delicious, authentic gumbo at your apartment in Mount Dora, FL, you’ll first have to gather some ingredients. The ingredients this recipe calls for include:
• 5 quarts water
• 5 lbs of boiled snow crab legs, picked clean of shells and cartilage (the shells can be kept to make seafood stock)
• 2 pounds medium to large shrimp, peeled and deveined (the heads of the shrimp can be kept to make seafood stock)
• 2 pounds smoked sausage, cut into 1-inch rounds (1 pound each of two different types of sausage is a good idea)
• 2 pounds okra cut into rounds
• 1/2 cup plus 2 tablespoons vegetable oil
• 1/2 cup all-purpose flour
• 2 large onions, coarsely chopped
• 6 large cloves garlic, chopped
• 1 bunch flat-leaf parsley, chopped
• 5 stalks celery, chopped
• 1 bunch green onions, tops and bottoms, chopped
• 1 large green bell pepper, chopped
• 2 tablespoons Creole seasoning
• 4 bay leaves
• 4 tablespoons filé powder
• Salt and pepper
• 6 cups steamed white rice
Once you’ve gathered the ingredients, it’s time to get started on preparing your dish. First, add the shells of your shrimp (and some of the crab, if you want to de-shell them in advance) to a stockpot and fill it with your 5 quarts of water. In the meantime, leave the shelled shrimp and crab meat out to defrost. Put the stockpot on high heat and boil it for 10-15 minutes, then lower it to simmer for about half an hour. Once this time period has elapsed, remove the pot and your seafood stock from the heat and set aside.
Next, cook the sausages in a skillet over medium heat, turning and shuffling them until they are golden brown and most of the fat has been melted away. Remove the sausages and set them on a plate lined with paper towels to allow them to drain. Discard the excess fat left in the skillet.
Once the sausages are done, add 2 tablespoons of vegetable oil to the skillet. For added flavor, leave any bits of sausage that may have stuck to the bottom of the skillet inside (don’t clean the skillet before proceeding with this step). Heat the vegetable oil over medium heat and add the okra, cooking it until it is slightly brown and dried (which should take about 45 minutes). Once the okra is cooked, remove it from the skillet and set both aside for a moment.
Take the remaining 1/2 cup of vegetable oil and place it in a 12-quart stockpot. Heat the 1/2 cup of oil over medium heat, and once the oil is hot, add your 1/2-cup of flour to the oil, a tablespoon at a time, to prepare the roux, a mixture critical to any good gumbo. Once all the flour has been added, continue heating and stirring your mixture until it is a medium brown color (think a shade akin to light milk chocolate), which should take about 10 minutes. At this point, add onions, garlic, parsley, celery, green onions, and bell pepper to the mix. Strain your premade seafood stock into the larger stockpot containing the roux and all of your vegetables. Next, add your browned sausages and bay leaves, and boil the mixture over medium-high heat. Then, add your okra to the mix, and after the combined mixture has been boiling for a few minutes, reduce the temperature to medium and continue to cook for about an hour. After the hour has passed, add your shrimp and crab and cook on medium heat/low boil for another 15-20 minutes.
Next, remove the gumbo from the heat and add the Creole seasoning, filé powder, and salt and pepper to taste. Let the gumbo cool for 15-20 minutes. As it cools, oil should gather at the top – skim it off with a ladle or serving spoon. After the oil has been removed, stir it thoroughly and taste the gumbo, adding any additional seasoning as necessary.
Now, all you have to do is serve your gumbo along with steamed rice, and you’ll have a wonderful meal your loved ones will be raving about for weeks to come. To learn more about our spacious apartment homes and their many features, including full-size kitchens equipped with glass-top stoves, contact our leasing office at Veranda Apartment Homes today.