Hey everyone, it’s me, Dave, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, seafood gumbo. It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious.
Seafood Gumbo 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. Add onions, celery, and green pepper.
Seafood Gumbo is one of the most favored of recent trending foods on earth. It’s easy, it is fast, it tastes delicious. It is enjoyed by millions every day. Seafood Gumbo is something which I’ve loved my whole life. They’re fine and they look wonderful.
To get started with this particular recipe, we have to prepare a few ingredients. You can have seafood gumbo using 27 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Seafood Gumbo:
- Get Roux ingredients
- Prepare 3/4 cup bacon drippings
- Get 1 cup flour
- Take Vegetable mix
- Get 1 cup chopped celery
- Take 1 large green bell pepper
- Make ready 2 cloves garlic
- Get 1 pound andouille sausage
- Make ready 1 yellow onion
- Prepare Gumbo base
- Take 3 quarts water
- Take 6 cubes beef bouillon
- Take 1 tablespoon sugar
- Get to taste Salt
- Get 2 tablespoons hot pepper sauce (Louisiana hot sauce)
- Prepare 1/2 teaspoon Cajon Seasoning
- Prepare 4 bay leaves
- Get 1/2 teaspoon dried thyme leaves
- Get 14.5 ounce can stewed tomatoes
- Make ready 6 ounce can tomato sauce
- Prepare 2 teaspoons gumbo file powder
- Get Seafood mix
- Get 2 tablespoons distilled white vinegar
- Take 1 pound lump crabmeat
- Prepare 3 pounds uncooked medium shrimp (peeled and deveined)
- Make ready 2 tablespoons Worcester shire sauce
- Take 2 teaspoons gumbo file powder
The crab boil is the key ingredient - do not omit it. The smell will drive you nuts!!! Some opt for seafood, others for chicken and andouille. For this recipe, we chose to fill the gumbo with heady seafood ingredients such as fresh crabmeat, shrimp, and oysters.
Steps 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.
Gumbo is a Cajun stew that originated in Louisiana. Seafood gumbo consists of a flavorful stock, meat and/or shellfish, a thickener, and what is referred to as the "Holy Trinity" of vegetables in Cajun cooking. If you're looking for an easy gumbo recipe, this isn't it. 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 Tableauin Le Petit Theatre, says, "Our warm, fertile waters help our blue crabs get nice and fat, which lends a sweetness to the seafood gumbo.
So that is going to wrap it up with this exceptional food seafood gumbo recipe. Thank you very much for reading. I’m confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
