Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, seafood gumbo. It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.
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Seafood Gumbo is one of the most popular of recent trending foods on earth. It’s enjoyed by millions every day. It’s simple, it is fast, it tastes yummy. They are fine and they look fantastic. Seafood Gumbo is something that I have loved my entire life.
To begin with this particular recipe, we have to prepare a few components. You can cook seafood gumbo using 27 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Seafood Gumbo:
- Take Roux ingredients
- Take 3/4 cup bacon drippings
- Take 1 cup flour
- Take Vegetable mix
- Take 1 cup chopped celery
- Take 1 large green bell pepper
- Make ready 2 cloves garlic
- Make ready 1 pound andouille sausage
- Prepare 1 yellow onion
- Make ready Gumbo base
- Make ready 3 quarts water
- Make ready 6 cubes beef bouillon
- Get 1 tablespoon sugar
- Take to taste Salt
- Take 2 tablespoons hot pepper sauce (Louisiana hot sauce)
- Take 1/2 teaspoon Cajon Seasoning
- Prepare 4 bay leaves
- Get 1/2 teaspoon dried thyme leaves
- Make ready 14.5 ounce can stewed tomatoes
- Prepare 6 ounce can tomato sauce
- Make ready 2 teaspoons gumbo file powder
- Prepare Seafood mix
- Take 2 tablespoons distilled white vinegar
- Get 1 pound lump crabmeat
- Take 3 pounds uncooked medium shrimp (peeled and deveined)
- Make ready 2 tablespoons Worcester shire sauce
- Make ready 2 teaspoons gumbo file powder
Making a big pot of gumbo is a little labor intensive, but it lasts for days and only gets better with time. It's perfect for a lazy afternoon spent at home. This is a real SEAFOOD gumbo. This is the best gumbo I've ever had.
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.
The crab boil is the key ingredient - do not omit it. The smell will drive you nuts!!! 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. Seafood Gumbo, with shrimp, crab, chicken Andouille sausage, and okra is an authentic spicy Cajun meal served over rice or grits.
So that is going to wrap this up with this special food seafood gumbo recipe. Thank you very much for reading. I am sure you can make this at home. There is 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 loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
