Sous Vide Lobster Gumbo

• Vacuum sealer • Sous vide water bath • Large pot • Wooden spoon • Measuring cups/spoons • Knife/cutting board

15 minutes

2 hours

Cajun

Sous Vide, Lobster, Gumbo, Cajun, Roux-based Sauce

Main Course

Sous Vide

Gluten Free

1

500g lobster meat (cooked)

2 tablespoons olive oil

1 onion (diced)

1 bell pepper (diced)

2 cloves garlic (minced)

1 teaspoon paprika

1 teaspoon cayenne pepper

2 tablespoons all

purpose flour

500ml chicken stock

250ml white wine

2 bay leaves

Salt and pepper to taste

Preheat your sous vide water bath to 140°F/60°C. Place the cooked lobster meat in a vacuum sealed bag and submerge in the water bath for 1 hour. Once cooked, remove from the bag and set aside.

Heat the olive oil in a large pot over medium heat. Add the onion, bell pepper, garlic, paprika and cayenne pepper and cook until softened, about 5 minutes. Add the flour and stir to combine. Cook for an additional 3 minutes until lightly browned.

Slowly add the chicken stock and white wine while stirring constantly to prevent lumps from forming. Bring to a boil then reduce heat to low and simmer for 30 minutes until thickened slightly.

Add the cooked lobster meat along with the bay leaves and season with salt and pepper to taste. Simmer for an additional 30 minutes until flavors have combined and gumbo is thickened slightly more. Serve hot over cooked rice or with crusty bread on the side if desired.

Calories – 590; Fat – 30g; Protein – 28g; Carbohydrates – 40g; Sodium – 1150mg

This delicious Sous Vide Lobster Gumbo is a classic Cajun dish that is sure to please! It’s made with succulent lobster meat cooked in a flavorful roux-based sauce with vegetables like onion, bell pepper, garlic, paprika and cayenne pepper before being served over cooked rice or with crusty bread on the side if desired!

5

Cajun and Creole cuisines, which originated in Louisiana, are known for their spicy flavors.