Post by Greenedog on Jun 9, 2011 16:55:55 GMT -5
I was watching Swamp People a while back and they made some gator gumbo that looked real good. I decided to make some, but since we don't have gators in Indiana, I used the next best thing! 
Snapper Gumbo
Ingredients;
¼ cup canola oil
¼ cup + all purpose flour
1-2 lbs snapping turtle meat (chicken may used instead)
1 lb smoked sausage (use andouille sausage if you can find it. I used jalapeno smoked sausage.)
½ onion, chopped
1 green bell pepper, chopped
3 cloves garlic, chopped
1 cup frozen or fresh cut okra
1 14.5 oz can diced tomatoes with chilies, undrained
1/4 tsp cayenne pepper
1 tsp sugar
black pepper to taste
1-2 tsp Creole seasoning, (I used Tony Chachere’s)
3/4 lb cooked and peeled medium shrimp
First we need to make our roux. This is made using 1 part oil and 1 part flour. If you’ve never made roux, I suggest doing an internet search for “making roux.” I made mine in a cast iron skillet over medium heat and stirred CONSTANTLY until reaching the color of peanut butter. You can also buy pre-made roux, but what’s the fun in that?
Pour the roux into the crock pot. (It’s a good idea to pre-heat the crock pot so the roux doesn’t separate.) Add all the remaining ingredients except the shrimp.
Cook on high for 3-4 hours, stir, then cook on low for another 3 hours. If you’re not gonna be around to turn the crock pot down after 3-4 hours you could cook on low for 7-9 hours.
About 20 minutes before it’s done add the shrimp. Serve with rice.
Bon appetit!
I thought this tasted great, Colton thought it was good, and Chase thought it was "ok."
I did accidently dump in too much cayene 
and it made us sweat a little, but it still had a great flavor.
Snapper Gumbo
Ingredients;
¼ cup canola oil
¼ cup + all purpose flour
1-2 lbs snapping turtle meat (chicken may used instead)
1 lb smoked sausage (use andouille sausage if you can find it. I used jalapeno smoked sausage.)
½ onion, chopped
1 green bell pepper, chopped
3 cloves garlic, chopped
1 cup frozen or fresh cut okra
1 14.5 oz can diced tomatoes with chilies, undrained
1/4 tsp cayenne pepper
1 tsp sugar
black pepper to taste
1-2 tsp Creole seasoning, (I used Tony Chachere’s)
3/4 lb cooked and peeled medium shrimp
First we need to make our roux. This is made using 1 part oil and 1 part flour. If you’ve never made roux, I suggest doing an internet search for “making roux.” I made mine in a cast iron skillet over medium heat and stirred CONSTANTLY until reaching the color of peanut butter. You can also buy pre-made roux, but what’s the fun in that?
Pour the roux into the crock pot. (It’s a good idea to pre-heat the crock pot so the roux doesn’t separate.) Add all the remaining ingredients except the shrimp.
Cook on high for 3-4 hours, stir, then cook on low for another 3 hours. If you’re not gonna be around to turn the crock pot down after 3-4 hours you could cook on low for 7-9 hours.
About 20 minutes before it’s done add the shrimp. Serve with rice.
Bon appetit!
I thought this tasted great, Colton thought it was good, and Chase thought it was "ok."
I did accidently dump in too much cayene 
and it made us sweat a little, but it still had a great flavor. 
Just another night at work for me and Monty will be back here again bright and early. 
