Pressure Cooker Seafood Gumbo Recipe
Description
Seafood Gumbo is a traditional Southern dish that is usually served with rice. It is a thick stew that typically contains a variety of seafood, such as shrimp, crab, and oysters. The recipe can vary depending on the type of seafood used, but the most common ingredients are a roux, broth, vegetables, and spices. This version of Seafood Gumbo is made in a pressure cooker, which helps to bring out the flavors of the ingredients and makes it a quick and easy dish to prepare.
This recipe is simple and easy to make, and it is sure to become a favorite with your family and friends. The combination of the roux, vegetables, and seafood creates a flavorful and hearty dish that is sure to please. The pressure cooker helps to draw out the flavors of the ingredients and make the seafood tender and juicy. Serve this gumbo with a side of white rice for a complete and delicious meal.
Ingredients
- 4 tablespoons of vegetable oil
- 4 tablespoons of all-purpose flour
- 1 onion, diced
- 2 stalks of celery, chopped
- 1 green bell pepper, diced
- 3 cloves of garlic, minced
- 1 teaspoon of dried thyme
- 2 bay leaves
- 1 teaspoon of cayenne pepper
- 1 teaspoon of smoked paprika
- 1 teaspoon of sea salt
- 1/2 teaspoon of black pepper
- 1/2 teaspoon of cumin
- 1/4 teaspoon of nutmeg
- 4 cups of chicken broth
- 2 cups of cooked and peeled shrimp
- 1 cup of cooked crabmeat
- 1 cup of cooked oysters
- 1/4 cup of chopped fresh parsley
- 2 tablespoons of fresh lemon juice
- 1/4 cup of sliced green onions
Instructions
1. Heat the oil in a pressure cooker over medium heat. Add the flour and whisk until it is combined and forms a paste, about 2 minutes. Cook, stirring constantly, until the roux is a deep golden brown, about 8 minutes.
2. Add the onion, celery, bell pepper, and garlic, and cook, stirring occasionally, until the vegetables are softened and lightly browned, about 5 minutes. Stir in the thyme, bay leaves, cayenne, smoked paprika, salt, black pepper, cumin, and nutmeg, and cook for 1 minute.
3. Add the chicken broth and bring to a boil. Lock the lid onto the pressure cooker and cook at high pressure for 5 minutes.
4. Quick release the pressure and carefully remove the lid. Stir in the shrimp, crabmeat, oysters, and parsley. Lock the lid back onto the pressure cooker and cook at high pressure for an additional 5 minutes.
5. Quick release the pressure and carefully remove the lid. Stir in the lemon juice and green onions. Serve hot with cooked white rice.
Equipment
- Pressure cooker
- Whisk
- Large spoon
- Measuring cups and spoons
- Cutting board
- Knife
Notes
If you don't have a pressure cooker, you can also make this recipe in a large pot on the stove. Simply bring the broth to a boil, then reduce the heat and simmer for 15-20 minutes. Add the seafood and cook for an additional 5 minutes, or until the seafood is cooked through.
For a spicy gumbo, add an additional teaspoon of cayenne pepper. You can also add other types of seafood, such as clams, mussels, and scallops.
Nutrition
This recipe is high in protein and low in fat. One serving provides approximately 250 calories, 20 grams of protein, 10 grams of fat, and 15 grams of carbohydrates. It is also a good source of fiber, vitamins, and minerals. The seafood provides a good source of omega-3 fatty acids, which are beneficial for heart health.
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