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Justin Wilson Low Country Boil Recipe

Besh's salad recipe "is a wonderful way to use leftovers from last night's crawfish boil -- crawfish tails and artichokes, too. Be careful not to overcook these crawfish tails, as they're already cooked and will become tough and rubbery in no time, " he writes in the "My New Orleans" cookbook.

{"@context":"http:\/\/schema.org","@type":"Recipe","name":"Authentic New Orleans Cajun Gumbo","author":{"@type":"Person","name":"Sparkles Of Yum"},"datePublished":"2019-10-03","recipeYield":12,"description":"Lawd have mercy, this Authentic New Orleans Cajun Gumbo is unbelievably delicious, thick, rich and full of Cajun flavor!","image":["https:\/\/sparklesofyum.com\/wp-content\/uploads\/2019\/02\/gumbo-T1-480x480.jpg","https:\/\/sparklesofyum.com\/wp-content\/uploads\/2019\/02\/gumbo-T1-480x360.jpg","https:\/\/sparklesofyum.com\/wp-content\/uploads\/2019\/02\/gumbo-T1.jpg","https:\/\/sparklesofyum.com\/wp-content\/uploads\/2019\/02\/gumbo-T1-480x270.jpg"],"recipeCategory":"Entree,Dinner","recipeCuisine":"Cajun, Creole","prepTime":"PT20M","cookTime":"PT4H","performTime":"PT4H","totalTime":"PT4H20M","recipeIngredient":["2-3 pounds, chicken leg quarters","\u00a0Salt to taste\u00a0","1\u00a0teaspoon\u00a0finely ground black pepper","1 1\/4\u00a0teaspoons\u00a0finely ground white pepper","1\u00a0teaspoon\u00a0powdered mustard","1 1\/2\u00a0teaspoons\u00a0cayenne pepper","1 1\/2\u00a0teaspoons\u00a0paprika","1 1\/2 Old Bay Seasoning","1\u00a0teaspoon\u00a0granulated garlic","1\u00a0teaspoon\u00a0file powder, optional","1 1\/2\u00a0cups\u00a0flour","1 1\/2\u00a0cups butter","3\/4\u00a0cup\u00a0finely chopped onion","3\/4\u00a0cup\u00a0finely chopped celery","3\/4\u00a0cup\u00a0finely chopped green pepper","2 cups diced okra","1 1\/2 teaspoon fresh thyme","1 12 oz can diced tomatoes","9\u00a0cups chicken broth","1 lb\u00a0chopped or thinly sliced smoked sausage such as andouille (or kielbasa if you can't find andouille)","1 lb craw fish tails (or shrimp if you can't find crawfish tails)","3\u00a0bay leaves\u00a0","1\u00a0teaspoon\u00a0finely minced fresh garlic","2\u00a0cups\u00a0cooked rice","Pinch of File powder for serving","Optional garnish parsley, green onions and Crystal's Louisiana Hot Sauce"],"recipeInstructions":[{"@type":"HowToStep","text":"Place an 8-quart stockpot over medium heat, and add the butter.\u00a0Allow the butter to heat for a couple minutes, then add the flour to the pot. Stir the butter and flour together with a wooden spoon to form a roux. Lower the heat to medium low and continue to stir the roux for at least 30 minutes, or until a rich golden color.","position":1,"name":"Place an 8-quart stockpot over medium heat, and...","url":"https:\/\/sparklesofyum.com\/authentic-new-orleans-cajun-gumbo\/#mv_create_62_1"},{"@type":"HowToStep","text":"Add the onions, bell peppers, and celery to the roux and stir to blend. Stir the vegetables for 5 minutes. Add the garlic.","position":2,"name":"Add the onions, bell peppers, and celery to...","url":"https:\/\/sparklesofyum.com\/authentic-new-orleans-cajun-gumbo\/#mv_create_62_2"},{"@type":"HowToStep","text":"While stirring add the seasonings; salt, pepper, powdered mustard, cayenne pepper, paprika, Old Bay, granulated garlic, fresh thyme, and file powder.","position":3,"name":"While stirring add the seasonings; salt, pepper, powdered...","url":"https:\/\/sparklesofyum.com\/authentic-new-orleans-cajun-gumbo\/#mv_create_62_3"},{"@type":"HowToStep","text":"Slowly add the stock while stirring the roux and bring to a boil (If you add the stock too fast, parts of the roux will seize up into clumps). Then add the chicken pieces and bay leaves and cook uncovered till the chicken is done.","position":4,"name":"Slowly add the stock while stirring the roux...","url":"https:\/\/sparklesofyum.com\/authentic-new-orleans-cajun-gumbo\/#mv_create_62_4"},{"@type":"HowToStep","text":"When the chicken is done, pull the chicken pieces out and let cool to shred the chicken.","position":5,"name":"When the chicken is done, pull the chicken...","url":"https:\/\/sparklesofyum.com\/authentic-new-orleans-cajun-gumbo\/#mv_create_62_5"},{"@type":"HowToStep","text":"While the chicken is cooling add the tomatoes and andouille sausage.","position":6,"name":"While the chicken is cooling add the tomatoes...","url":"https:\/\/sparklesofyum.com\/authentic-new-orleans-cajun-gumbo\/#mv_create_62_6"},{"@type":"HowToStep","text":"Once the chicken is shredded, add back to the gumbo.","position":7,"name":"Once the chicken is shredded, add back to...","url":"https:\/\/sparklesofyum.com\/authentic-new-orleans-cajun-gumbo\/#mv_create_62_7"},{"@type":"HowToStep","text":"Continue to simmer the gumbo for 3 hours stirring occasionally. Add okra and craw fish tails about 20 minutes before serving.","position":8,"name":"Continue to simmer the gumbo for 3 hours...","url":"https:\/\/sparklesofyum.com\/authentic-new-orleans-cajun-gumbo\/#mv_create_62_8"},{"@type":"HowToStep","text":"Serve in shallow bowls over white rice.","position":9,"name":"Serve in shallow bowls over white rice.","url":"https:\/\/sparklesofyum.com\/authentic-new-orleans-cajun-gumbo\/#mv_create_62_9"}],"keywords":"Cajun, Creole, Gumbo, dinner ideas, chicken","nutrition":{"@type":"NutritionInformation","calories":"723 calories","carbohydrateContent":"26 grams carbohydrates","cholesterolContent":"257 milligrams cholesterol","fatContent":"47 grams fat","fiberContent":"3 grams fiber","proteinContent":"47 grams protein","saturatedFatContent":"22 grams saturated fat","servingSize":"1","sodiumContent":"1495 milligrams sodium","sugarContent":"4 grams sugar","transFatContent":"1 grams trans fat","unsaturatedFatContent":"20 grams unsaturated fat"},"aggregateRating":{"@type":"AggregateRating","ratingValue":"4.4","reviewCount":36},"url":"https:\/\/sparklesofyum.com\/authentic-new-orleans-cajun-gumbo\/"}Authentic New Orleans Cajun GumboYield: 12 ServingsPrep Time: 20 minutes Cook Time: 4 hours Total Time: 4 hours 20 minutes Lawd have mercy, this Authentic New Orleans Cajun Gumbo is unbelievably delicious, thick, rich and full of Cajun flavor!

Grate very lightly the rind from one dozen oranges andthen place three pounds of sugar and the grated rind and thejuice of oranges in a clean aluminum saucepan. Place whereit will heat very slowly and then the sugar will melt. Stirfrequently and do not let it boil. Cover closely and then straininto sterilized bottles. Place the bottles in a hot-water bathand process for forty minutes. Place the corks in the bottlesand when cool dip in melted sealing wax. This recipe maybe divided. To be used for making drinks, sauces, etc.

An excellent shortening that may be used to replace butterin cooking and baking may be made from chicken fat, of whichthere is usually three or more ounces in one fat bird. Removethe fat from the bird and place in cold salt water for one hourand then drain and cut into small pieces. Render in a doubleboiler. Pour into a jar and allow to harden. Now, when usingthis fat, use one-third less than the amount called for in therecipe. To make pastry, allow four tablespoonfuls of thischicken fat to each cup of flour. Chicken fat may be used toreplace butter for seasoning vegetables and mashed potatoes.[pg 214]This is a pure fat free from moisture and seasoning and will go farther than butter.

I made this over the weekend with the home made chicken broth recipe. It was very good. Only thing I did not like was there were no ratios for the veggies. Also I simmers the raw veggies for an additional 30 mins after the 7min boil. Below are my ratios.2 cups Celery4 cloves garlic1.5 cups Onion.5 cups parsley1 table spoon cajun spice4 stalk green onion

1. Followed the roux recipe, but realized that it was going to make too much for the serving size I needed. Ended up removing about 1/2 cup of the final product2. The roux took about 90 minutes for me. I cooked it on really low in my cast iron dutch oven.3. I added my veggies directly into the roux (after I removed about 1/2 cup) and sauteed for about 10 minutes.4. I added the garlic, cajun seasonings, and pepper5. At this stage, I was making gumbo for a vegan and non-vegan crowd. So I separated part of the mixture to a different pot for the vegan.6. For the non-vegan, I added 2 cups broth from boiled seasoned chicken breasts (saved the chicken breasts to shred for this recipe)7. For the vegan recipe, I reconstituted about 2/3 cup of dehydrated wild mushrooms. I poured the mushrooms and the liquid into that pot and stirred. I also had pre-seared vegan sausages to add later8. I cooked each of the mixtures for about 30 minutes before adding vegan sausage for the vegan, and the shredded chicken and chicken sausage for the non-vegan.9. For the non-vegan one, I added halved shrimps at the end. 2b1af7f3a8