Hello everybody, it’s Louise, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, seafood gumbo. It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.
Seafood Gumbo is one of the most well liked of recent trending meals on earth. It’s easy, it is fast, it tastes delicious. It’s enjoyed by millions every day. They’re nice and they look fantastic. Seafood Gumbo is something which I have loved my entire life.
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. 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.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook seafood gumbo using 20 ingredients and 10 steps. Here is how you can achieve that.
The ingredients needed to make Seafood Gumbo:
- Make ready 3/4 c. Bacon drippings
- Prepare 1 c. Flour
- Prepare 1 c. Celery
- Prepare 1 large white onion
- Get 1 bellpepper
- Get 1 large tomatoe
- Get 1 clove garlic
- Make ready 2 Tbsp. Gumbo file seasoning
- Take 2 Tbsp. Worshircheire
- Make ready 1 Tbsp. Tony Chachere's (cajun seasoning)
- Prepare 2 Tbsp. Louisiana hot sauce
- Prepare 1 Tbsp. Vinegar
- Get 1 tsp. Salt
- Take 32 oz. Of good beef stock or bone broth
- Make ready 1 lb. andoullie sausage
- Make ready 1 lb. Shrimp
- Get 1 cn. Lump crab meat
- Take 1 pkg. Frozen okra
- Make ready 1 c. Cooked rice per bowl
- Take 1 boiled egg per bowl
The crab boil is the key ingredient - do not omit it. Store gumbo in the refrigerator for up to three days and then reheat gently before serving. Plus, this Seafood Gumbo recipe is ready in under an hour!! This recipe was originally published in I fell in love with seafood gumbo many, many years ago.
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!
With it's dark flavorful roux, fresh seafood. Seafood Gumbo - New Orleans StyleFood.com. Roux based Seafood Gumbo with Dungeness Crab, Shrimp and Smoked SausageCHILAU SEAFOOD & PEPPER SAUCE. Usually eating a seafood gumbo will leave you feeling quite heavy and groggy afterwards. How to make Instant Pot Seafood Gumbo.
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