This recipe is scaled up by 1.5

Flour 250g -> 375g

Butter 35g -> 52.5g

Salt 3g -> 4.5g

Suger 3g -> 4.5g

Egg 1 -> 2

Milk 130ml -> 195ml

Dry milk power 30g -> 45g

Yeast 3g -> 4.5g

https://www.wenthere8this.com/louisiana-seafood-gumbo-with-okra/

4 lbs. crawfish or shrimp
1/2 lbs. andouille sausage sliced
16 oz. fresh oysters
1 lbs. crab claws or small whole crabs
2 cup dark roux
8 cups seafood broth (fish, shrimp, crab, etc.)
2 green pepper diced
16 oz. okra sliced
1 can diced tomatoes
1 onion diced
2 bay leaf
4 tsp. Worcestershire sauce
4 tbsp. Cajun seasoning to taste
4 tsp. sugar
1 tbsp. gumbo file (optional)
Green onions for garnish
White rice for serving

1. Heat the roux in a dutch oven over medium high heat.
2. Add the diced green pepper and onion; cook for 2 minutes.
3. Add the andouille sausage, seafood broth, Worcestershire sauce, tomatoes, bay leaf, sugar and Cajun seasoning and bring to a boil. Simmer for 20 minutes.
4. Add the okra and crab claws and simmer for 10 minutes.
5. Add the shrimp/crawfish, oysters and gumbo file and simmer for 5 minutes, or until seafood is cooked through.
6. Garnish with green onion and serve over rice.

1. Stir your roux constantly while making it to ensure it doesn’t burn;
2. Add the seafood broth slowly while stirring – this helps keep lumps from forming and aids in a uniform, rich soup/stew;
3. Crawfish or shrimp can be used in this recipe – a mixture of both works incredibly well;
4. I buy cut up crabs, but any crab pieces will work, as long as it is crab in the shell. The juices from the shelled crab is what adds flavor to the gumbo;
5. I highly recommend only using fresh oysters. Canned oysters do not impart the same flavor. If you can’t get fresh, I would just leave the oysters out;
6. If you absolutely can’t find Andouille sausage, any spicy smoked sausage can be substituted.

1 tbsp oregano

2 tbsp cumin

some peppers (I used 3 jalapeno and 3 Serrano peppers, with seeds)
2 Bay leaves

1 1/2 Tbsp Olive oil, divided
1/2 Large Onion, chopped
8 Cloves Garlic, minced
3 Lb Ground beef (I had over 4)
1/3 cup Chile powder
1 Tbsp Smoked paprika
1/4 tsp Cayenne pepper
1/8 tsp Ground Allspice
2 Cans Fire roasted diced tomatoes (14oz)
1/2 Cup Broth
6 oz Tomato paste
2 tsp Sea salt
Lots of pepper

1. Select the “Sauté” setting on the pressure cooker (this part is done without the lid). Add the chopped onion and cook for 5-7 minutes, until translucent (or increase the time to about 20 minutes if you like them caramelized). Add the garlic and cook for a minute or less, until fragrant.
2. Add the ground beef. Cook for 8-10 minutes, breaking apart with a spatula, until browned.
3. Add remaining ingredients, except bay leaf, to the Instant Pot and stir until combined. (For the Instant Pot version, it is recommended to also add a half cup of water or broth.) Place the bay leaf into the middle, if using.
4. Close the lid. Press “Keep Warm/Cancel” to stop the saute cycle. Select the “Meat/Stew” setting (35 minutes) to start pressure cooking.
5. Wait for the natural release if you can, or turn the valve to “vent” for quick release if you’re short on time. If you used a bay leaf, remove it before serving.

https://www.wholesomeyum.com/recipes/low-carb-chili-in-crock-pot-or-instant-pot-paleo-gluten-free

It hadn’t occurred to me that shrimp would make a good sous vide food.

I got some nice big ones from Costco. They were bagged and tossed with salt and a bit too much baking soda. Then left with the baking soda for 30 minutes.

In the bath for 20 minutes at 135F they went.

Very big and plump and very juicy. This is the one time I think I might want a few more degrees. Maybe 138F next time.

I wound up not finding the black mustard seeds in time and used just cumin. I heated 1.5 tablespoons (I think) of cumin in a good bit of vegetable oil. I did not do a good job tying the leg of lamb up. The vacuum bags I had were too small for the roast but it worked out. I would do a longer sear on the fat the next time. I don’t think the fat was properly melted. The flavor was very good. Lots of cumin and good saltiness. It pervaded the meat. It was quite chewy and it didn’t help we didn’t have even plastic knives. But it was medium rare through and through and the flavor was very nice.

I want to try this again when I have a chance. I would also pick a smaller roast unless I find larger bags.

http://www.seriouseats.com/2016/10/the-food-lab-sous-vide-leg-of-lamb-mint-cumin-black-mustard.html

3 hours @ 132°F

• 3 tablespoons (45ml) vegetable or canola oil, divided
• 1 tablespoon (12g) whole black mustard seeds
• 2 teaspoons (8g) whole cumin seeds
• Kosher salt and freshly ground black pepper
• 1/2 butterflied boneless leg of lamb (4 to 5 pounds; 1.8 to 2.2kg) (see note above)
• 1 ounce (30g) picked fresh mint leaves (about 1 cup), finely chopped
• 1 ounce (30g) picked fresh cilantro leaves and tender stems (about 1 cup), finely chopped
• 1 small shallot, finely minced
• 1 medium clove garlic, finely minced
• 1 red jalapeño or Fresno chili, finely minced
• 1 tablespoon (15ml) red wine vinegar
• 3 tablespoons (45ml) extra-virgin olive oil

1. Heat 2 tablespoons (30ml) vegetable oil in a small skillet over medium-high heat until shimmering. Add mustard and cumin and cook, stirring constantly, until fragrant, about 30 seconds. Immediately transfer to an empty skillet or heatproof bowl and let rest until cool enough to handle. Season mixture generously with salt and pepper.

2. Spread half of spice mixture evenly over inside of lamb leg, then carefully roll it back up.

3. Secure lamb leg with butcher’s twine at 1- to 1 1/2–inch intervals, starting from both ends and working toward the center. Season exterior generously with salt and pepper.

4. Preheat a sous vide water bath to desired temperature according to chart above. Seal lamb inside a vacuum bag, or a zipper-lock bag using the water displacement method, then submerge and cook for desired time according to chart above.

5. Meanwhile, make the chimichurri by combining remaining cumin and mustard mixture with mint, cilantro, shallot, garlic, chili, red wine vinegar, and olive oil in a medium bowl. Stir vigorously with a fork and season to taste with salt and pepper. Set aside.

6. When ready to serve, remove lamb from bag and carefully pat dry with paper towels. In a cast iron, carbon steel, or nonstick skillet, heat remaining 1 tablespoon (15ml) vegetable or canola oil over high heat until lightly smoking, then add lamb and cook, turning occasionally, until well browned on all sides, about 4 minutes total.

7. Remove twine, slice lamb, and serve immediately with chimichurri.