Ingredients:
ii teaspoons blackened fish seasoning
ii tablespoons hot sauce (for fish marinade)
1/4 loving loving cup flour
1/4 loving loving cup oil
ii quarts seafood or chicken stock, at room temperature
1/2 loving loving cup white wine
1 large onion, diced
v cloves garlic, minced
1 1/2 cups diced fresh okra (about a pint of whole fresh okra)
1 1/2 cups (shelled) fresh lima beans (about a quart box's worth of pods)
v peppers (mixture of cayenne, cajun belle, as good as fish)
1/2 lb collard greens, chopped into bite-sized pieces
ii lbs catfish, cutting into bite-sized pieces
1 lb greenish chile or andouille sausage, sliced into coins
ii tablespoons cajun seasoning
1/2 teaspoon dried oregano
1/2 teaspoon chipotle powder
ii lbs of cooked crawfish, peeled (should stop upwards with unopen 1 loving loving cup of crawfish tails)
1/2 loving loving cup chopped greenish onions
Directions:
Place the catfish, blackened seasoning as good as hot sauce inwards a resealable bag. Toss to coat the fish as good as refrigerate. Brown sausage inwards a large pot. Remove to a plate. In the same pot you browned the sausage in, Over medium heat, attain the flour, oil, cajun seasoning as good as chipotle powder, whisking pretty oftentimes until it turns brown, just doesn't burn. Add the onions, garlic, lima beans, okra as good as peppers as good as saute until starting to soften as good as the roux has turned a visible lamp brown. Add the broth as good as vino as good as whisk until the roux mixes with the liquid. Add sausage as good as collards. Cook unopen 20-30 minutes until all vegetables are tender just non fully cooked. Add catfish as good as attain another 10 minutes until completely cooked. Add the greenish onions as good as crawfish tails as good as stir until heated all the means through. Serve over long grain rice.
My thoughts:
I was having dinner ennui the other solar daytime as good as Matt came upwards with the opinion of making gumbo. I remembered that we had lima beans as good as okra inwards the fridge that I had bought at a local farm with no detail run inwards mind. He went to the store as good as bought greenish chile sausage (no andouille to alive on found), catfish as good as an unexpected surprise: crawfish. It was extra adept crawfish too; existent fresh. I had some vino that Dead Bolt vino had sent me to sample. It was on the sweetness side, just it was perfect for the gumbo, it tempered the oestrus of the dish. The collards were an inspired add-on as well, I like a lot of vegetables inwards my gumbo.
Honestly, it was i of my favorite gumbos, a dish with lots of seafood as good as lots of belatedly summer/early spill vegetables is pretty much my opinion of the perfect meal.
Sumber https://new-myrecipes.blogspot.com/
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