Louisiana gumbo

Ingredients for Louisiana gumbo

Instructions for Louisiana gumbo

To prepare the Louisiana gumbo recipe, please follow these instructions:

Wash and clean the mussels thoroughly. Discard any broken or not closing when you turn them on or put them on a warm forehead.

Bring the mussels in a saucepan with boiling water. Let them boil for three minutes. Fish the mussels up and put them in a slice of a bowl as they open. Dispose of all who have not opened after an extra minute of cooking.

Push the mussels out of the shells. Pour the water from the bowl back into the saucepan and sprinkle with water.

Pour the prawns and put the shells and heads in the saucepan.

Bring the backdrop of the crab, roll out all white meat and the brown meat in the central chamber and set it aside. Crush the claws with a nutcracker and dip the white meat off. Keep the white and the brown meat separated but put the crabberries and the crushed shells into the casserole layer.

Bring the pan to the saucepan. Remove all foam with cavity. When the layer has stopped foaming, add the parsley and simmer for 15 minutes. Allow the layers to cool and clean or leave it free of all residues. Clean the clean liquid with water.

Heat the oil in a large pan. Add the flour with slow and continuous stirring with a wooden or whisk until the mixture is golden brown. It is important that the browning takes place without roux burning. If black spots appear agitated, stir the roux and start over again.

As soon as the roux has the right color, add pepper, onions, celery and garlic and cook until they are soft - about three minutes. Then add the sausage.

The layer is reheated.

Mix the brown crab meat in the roux and pour it gradually and with constant stirring in the warm layer until it is all together. Let the soup simmer for a low blush and with the lid on the hug.

Add shrimps, mussels, the white crab meat and the scallops. Bring the soup into the boil again, season with salt, cayenne a few splash tabasco, and simmer for a minute. Add the chopped parsley and serve the soup over rice in deep plates.