Alligator & Crawfish Gumbo
Ingredients
- Roux
- vegetable oil - 2 cups
- flour - 2 cups
- Stock
- whole chicken - 1
- onion chopped - 1
- ribs celery chopped - 2
- small carrot chopped - 1
- bay leaf - 1
- peppercorns - 1 tablespoon
- cold water - 1 gallon
- Gumbo
- onions diced - 2
- ribs celery diced - 4
- green bell pepper - 1
- red bell pepper - 1
- chopped garlic - 1 tablespoon
- dried basil - 1 teaspoon
- dried oregano - 1 teaspoon
- dried thyme - 1 teaspoon
- Creole seasoning - 2 tablespoons
- diced tasso - 8 oz
- Andouille sliced - 1 lb
- crawfish tails - 1 1⁄2 lb
- alligator meat chopped - 2 lb
- parsley chopped - 1⁄2 cup
- green onion chopped - 1 cup
Instructions
Roux
1. Heat oil for 10 minutes on medium heat.
2. Slowly add flour, constantly stirring,
until all incorporated.
3. Lower heat.
4. Stir constantly until color of milk
chocolate is achieved.
5. Cool.
Stock
1. Roast chicken in 350° F oven for 15
minutes.
2. Place in stock pot with remaining
ingredients and bring to boil.
3. Reduce heat to simmer.
4. Let simmer for 2 hours,
5. Strain and cool.
Gumbo
1. Sautee trinity (bell peppers, celery, onion) until translucent.
2. Add Creole seasoning and dried herbs.
3. Cook to toast.
4. Add [stock] and bring to boil.
5. Reduce heat to simmer and let simmer for 30 minutes uncovered.
6. Add [roux] making sure all dissolves.
7. Add alligator meat and simmer for 30 minutes.
8. Add crawfish tails, green onions, and parsley.
9. Remove from heat.
10. Season with salt and pepper.
11. Serve with rice.
