Yellow Herbed Basmati Rice

Instructions

Method For Blue Crab Gumbo

-       In a cast iron pot heat oil over medium-high heat

-       Add onion, celery, green bell pepper, sausage, jalapeno and sauté for 2 to 3 minutes

-       Add hickory liquid smoke, low-sodium chicken broth, stewed tomatoes, Gumbo File, Crystal Hot Sauce, bay leaf and cook for 2 to 3 minutes

-       Pull legs from Blue Crabs and cut the bodies in half

-       Add all Blue Crab pieces, lump blue crab, shrimp, parsley, okra and Gumbo Roux (recipe below) to pot and cook for 3 to 5 minutes

-       Place cup of Yellow Herbed Basmati Rice (recipe below) in bowl and pour Blue Crab Gumbo on top with dash of Crystal Hot Sauce to serve

Method For Gumbo Roux

-       In a cast iron skillet heat oil over medium-high heat

-       Add onion, celery, green bell pepper and sauté for 2 to 3 minutes

-       Add butter, all purpose flour, ground cracked pepper to taste and cook for 2 to 3 minutes

Method For Yellow Herbed Basmati Rice 

-       Bring water to boil in pot

-       Add rice, salt, bay leaf, saffron and bring to boil

-       Reduce to low heat and cook for 20 minutes

Ingredients
  • 3 steamed Blue Crabs
  • 2 cups lump crab meat
  • 2 cups jumbo shrimp
  • 2 tablespoons olive oil
  • 1/3 cup diced onion
  • 1/3 cup diced celery
  • 1/3 cup diced green bell pepper
  • 4 sliced smoked turkey sausage links
  • 1 diced jalapeno
  • 1 tablespoon hickory liquid smoke
  • 4 cups low-sodium chicken broth
  • 2 cups stewed and chopped tomato
  • 1 ½ tablespoon Gumbo File
  • 1 tablespoon Crystal Hot Sauce
  • 1 bay leaf
  • ¼ cup chopped parsley
  • 1 cup sliced okra
  • 2 tablespoons olive oil
  • 1/3 cup diced onion
  • 1/3 cup diced celery
  • 1/3 cup diced green bell pepper
  • 1 cup unsalted butter
  • 1 cup all purpose flour
  • Ground cracked pepper to taste
  • 2 cups Basmati Rice
  • 4 cups water
  • 1 bay leaf
  • Pinch of saffron
  • Pinch of Kosher salt
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