Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, seafood gumbo. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
A recipe for seafood gumbo that contains oysters, crab, and shrimp in a spicy thick broth made with spices, aromatic vegetables, and a dark roux. Gumbo is one dish that makes Louisiana cuisine so famous. We live across the state line in Texas and can't seem to get enough of this traditional gumbo recipe that features okra, shrimp, spicy seasonings and what is called the holy trinity—onions, green peppers and celery.
Seafood Gumbo is one of the most well liked of current trending foods on earth. It’s easy, it’s quick, it tastes yummy. It’s enjoyed by millions every day. Seafood Gumbo is something that I have loved my whole life. They are nice and they look wonderful.
To get started with this particular recipe, we must first prepare a few ingredients. You can have seafood gumbo using 27 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Seafood Gumbo:
- Make ready Roux ingredients
- Prepare bacon drippings
- Take flour
- Take Vegetable mix
- Take chopped celery
- Make ready large green bell pepper
- Get garlic
- Make ready andouille sausage
- Prepare yellow onion
- Take Gumbo base
- Get water
- Prepare beef bouillon
- Get sugar
- Get Salt
- Take hot pepper sauce (Louisiana hot sauce)
- Make ready Cajon Seasoning
- Get bay leaves
- Take dried thyme leaves
- Get can stewed tomatoes
- Take can tomato sauce
- Take gumbo file powder
- Get Seafood mix
- Make ready distilled white vinegar
- Prepare lump crabmeat
- Make ready uncooked medium shrimp (peeled and deveined)
- Take Worcester shire sauce
- Get gumbo file powder
This is the best gumbo I've ever had. The crab boil is the key ingredient - do not omit it. The smell will drive you nuts!!! Originating in Louisiana it combines the cuisines and ingredients of several cultures including West African, French, German, and Choctaw.
Instructions to make Seafood Gumbo:
- Make roux mix by whisking flour and bacon drippings constantly in sauce pan over medium-low heat until rich mahogany color. Remove from heat until it stops cooking. Usually 8-15 minutes.
- Place celery, onion, green bell pepper, and garlic in food processor on pulse until finely chopped. Mix vegetables and sausage into roux mix and place back over medium-low heat until vegetables are tender. Usually 10-15 minutes.
- Bring water and beef bouillon to boil in large pot (8 quarts or larger). Whisk the roux mix into boiling water once the cubes disolve. Reduce to simmer then mix in the rest of the base: sugar, salt, hot sauce, Cajon seasoning, bay leaves, thyme, stewed tomatoes and tomato sauce. Simmer for 1 hour and add the file gumbo powder at the 45 minute mark.
- Mix in shrimp, crab meat, Worsteshire and white vinegar into gumbo and simmer for another 45 minutes. Mix in file gumbo powder before serving.
Taste the gumbo and season if necessary. Garnish with the parsley and green onions and serve in shallow bowls over white rice. Seafood gumbo, packed with shrimp, oysters, red snapper, and, especially Louisiana blue crab, is a classic South Louisiana dish. Ben Thibodeaux, chef de cuisine of Dickie Brennan's Tableau in Le Petit Theatre, says, "Our warm, fertile waters help our blue crabs get nice and fat, which lends a sweetness to the seafood gumbo. Whether it's crab claws sauteed in browned butter or jumbo lump.
So that’s going to wrap it up with this exceptional food seafood gumbo recipe. Thanks so much for reading. I am confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
