Hey everyone, it is Brad, welcome to my recipe page. Today, I will show you a way to prepare a special dish, seafood gumbo. One of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Seafood Gumbo is one of the most favored of recent trending meals in the world. It’s enjoyed by millions every day. It’s easy, it is fast, it tastes yummy. They’re nice and they look wonderful. Seafood Gumbo is something which I’ve loved my whole life.
This delightful Seafood Gumbo is full of shrimp and crab and it has a nice spicy kick. In addition to shrimp and crab, this Seafood Gumbo is also flavored with the Holy Trinity- (onions, bell pepper, and. Seafood gumbo is one of those dishes that tastes better over time once all of the ingredients have a chance to In our seafood gumbo recipe, we combine flour and oil until it's smooth and deep in color.
To get started with this recipe, we have to first prepare a few components. You can have seafood gumbo using 20 ingredients and 10 steps. Here is how you can achieve it.
The ingredients needed to make Seafood Gumbo:
- Take 3/4 c. Bacon drippings
- Get 1 c. Flour
- Get 1 c. Celery
- Prepare 1 large white onion
- Get 1 bellpepper
- Take 1 large tomatoe
- Prepare 1 clove garlic
- Make ready 2 Tbsp. Gumbo file seasoning
- Take 2 Tbsp. Worshircheire
- Prepare 1 Tbsp. Tony Chachere's (cajun seasoning)
- Take 2 Tbsp. Louisiana hot sauce
- Take 1 Tbsp. Vinegar
- Take 1 tsp. Salt
- Prepare 32 oz. Of good beef stock or bone broth
- Take 1 lb. andoullie sausage
- Take 1 lb. Shrimp
- Prepare 1 cn. Lump crab meat
- Prepare 1 pkg. Frozen okra
- Prepare 1 c. Cooked rice per bowl
- Make ready 1 boiled egg per bowl
The crab boil is the key ingredient - do not omit it. Every good gumbo starts with mixture of butter and flour called a roux. In this time, you should be stirring. Plus, this Seafood Gumbo recipe is ready in under an hour!!
Instructions to make Seafood Gumbo:
- Heat bacon drippings on low to medium heat and whisk in flour.
- Continue to whisk and cook roux on medium heat until it reaches a rich dark brown color. This could take up to 30 minutes. Whisk non stop or the roux will burn.
- Once you reach your desired color, turn down to low to medium heat and add in onion, celery, and bellpepper and let this cook for another 10 minutes. It will become very thick.
- Add in chopped garlic, andoullie sauage, and chopped tomato and cook another 5 minutes.
- In a skillet, add a Tbsp of bacon grease, vinager, and okra and cook on medium heat for 10 minutes. Stir occasionally.
- Add stock or bone broth to the roux mixture and stir until well blended.
- Add gumbo file, Tony's, salt, hot sauce, Worcestershire and stir.
- Remove cooked okra from skillet with a slotted spatula and add to gumbo.
- Add lump crab and shrimp and let simmer until ready to serve.
- Serve gumbo over a bowl of rice and add a boiled egg cut in half. Enjoy!
This recipe was originally published in I fell in love with seafood gumbo many, many years ago. With it's dark flavorful roux, fresh seafood. This is a great seafood stew "gumbo". This would be great with mussels and some pieces of cod Worcestershire sauce and tomato paste are often used in gumbo and jambalaya. New Orleans Gumbo has been called the greatest contribution of Louisiana kitchens to American cuisine.
So that’s going to wrap this up with this special food seafood gumbo recipe. Thanks so much for reading. I am confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
