Hello everybody, it is Brad, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, seafood gumbo. One of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Seafood Gumbo is one of the most well liked of current trending meals in the world. It’s easy, it is quick, it tastes delicious. It’s enjoyed by millions every day. Seafood Gumbo is something which I’ve loved my entire life. They’re nice and they look fantastic.
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 particular recipe, we must 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
- Prepare 1 c. Flour
- Make ready 1 c. Celery
- Make ready 1 large white onion
- Get 1 bellpepper
- Take 1 large tomatoe
- Prepare 1 clove garlic
- Take 2 Tbsp. Gumbo file seasoning
- Get 2 Tbsp. Worshircheire
- Prepare 1 Tbsp. Tony Chachere's (cajun seasoning)
- Take 2 Tbsp. Louisiana hot sauce
- Make ready 1 Tbsp. Vinegar
- Get 1 tsp. Salt
- Prepare 32 oz. Of good beef stock or bone broth
- Make ready 1 lb. andoullie sausage
- Make ready 1 lb. Shrimp
- Prepare 1 cn. Lump crab meat
- Prepare 1 pkg. Frozen okra
- Make ready 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!!
Steps 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 it up with this special food seafood gumbo recipe. Thanks so much for your time. I’m confident you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
