Classic Creole Seafood and Beef Gumbo with Cajun Butter

Name: Classic Creole Seafood and Beef Gumbo with Cajun Butter
Ingredients: 2 ks onion; 2 ks carrot; 3 ks lobster tails; 150 g shrimp shells; 3 snow crab clusters; 900 g bone-in beef short ribs; 900 g boneless beef chuck; oil; 9 g whole black peppercorns; 3 ks bay leaves; 4 quarts water; fresh thyme; 6 g garlic powder; 17 g cayenne pepper; 12 g smoked paprika; 6 g onion powder; 6 g ground black pepper; 2 g dried thyme; 2 g dried oregano; 11 g kosher salt; 6 g ground white pepper; 13 g brown sugar; 90 g duck fat; 90 g bacon fat; 150 g all-purpose flour; 3 ribs celery; 1 ks green bell pepper; 4 strúčiky garlic; 250 g andouille sausage; 250 g kielbasa sausage

#gumbo#seafood#beef#spices#Creole

This hearty gumbo blends tender beef ribs, succulent seafood, and a rich, flavorful Creole roux. Infused with aromatic spices and slow-simmered broth, it’s served over steamed rice and finished with a dollop of zesty Cajun butter for an authentic taste of Louisiana at home.

Ingredients extracted via AI

2 ks onion2 ks carrot3 ks lobster tails150 g shrimp shells3 snow crab clusters900 g bone-in beef short ribs900 g boneless beef chuckoil9 g whole black peppercorns3 ks bay leaves4 quarts waterfresh thyme6 g garlic powder17 g cayenne pepper12 g smoked paprika6 g onion powder6 g ground black pepper2 g dried thyme2 g dried oregano11 g kosher salt6 g ground white pepper13 g brown sugar90 g duck fat90 g bacon fat150 g all-purpose flour3 ribs celery1 ks green bell pepper4 strúčiky garlic250 g andouille sausage250 g kielbasa sausage35 g cayenne pepper41 g Louisiana or Crystal hot sauce750 g canned crushed roasted tomatoes5.5 g gumbo filé powdercrab meat454 g peeled, deveined raw shrimp3.5 ks raw peeled lobster tails45 ml Worcestershire saucewhite ricechives225 g salted butter6 g MSG (monosodium glutamate)

Procedure generated via AI

Prepare a mirepoix by chopping 2 onions and roughly chopping 2 carrots.
Remove shells from 3 to 4 lobster tails, setting the meat aside.
Prepare 150 grams of shrimp shells from 450 grams of shrimp.
Break down 3 clusters of snow crab; set the meat aside and add the shells to the stock ingredients.
In a large pot, heat enough oil over medium-high heat and sear 900 grams of bone-in short ribs and 900 grams of boneless beef chuck on all sides for 2-3 minutes each until browned.
Add the seafood shells, vegetables, 1 tablespoon whole black peppercorns, and 3 bay leaves.
Pour in about 5 liters of water, add a small handful of fresh thyme, and bring to a boil.
Immediately reduce the heat to low and simmer gently, skimming any foam occasionally, for 5 to 6 hours.
Strain the stock through a fine sieve, discarding solids.
Make Cajun seasoning by combining 1½ tablespoons garlic powder, 2 tablespoons cayenne pepper, 2 tablespoons smoked paprika, 2 teaspoons onion powder, 1 tablespoon freshly ground black pepper, 2 teaspoons dried thyme, 1 tablespoon dried oregano, 2 teaspoons cumin, 1½ tablespoons kosher salt, 2 teaspoons ground white pepper, and 1 tablespoon dark brown sugar.