Hello everybody, it’s Drew, welcome to my recipe site. 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 bit tasty. This will be really delicious.
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.
Seafood Gumbo is one of the most popular of recent trending meals on earth. It is simple, it is fast, it tastes delicious. It’s appreciated by millions every day. Seafood Gumbo is something which I have loved my whole life. They are fine and they look wonderful.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook seafood gumbo using 27 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Seafood Gumbo:
- Prepare Roux ingredients
- Make ready 3/4 cup bacon drippings
- Take 1 cup flour
- Prepare Vegetable mix
- Take 1 cup chopped celery
- Get 1 large green bell pepper
- Take 2 cloves garlic
- Make ready 1 pound andouille sausage
- Make ready 1 yellow onion
- Prepare Gumbo base
- Make ready 3 quarts water
- Take 6 cubes beef bouillon
- Get 1 tablespoon sugar
- Make ready to taste Salt
- Prepare 2 tablespoons hot pepper sauce (Louisiana hot sauce)
- Take 1/2 teaspoon Cajon Seasoning
- Make ready 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)
- Take 2 tablespoons Worcester shire sauce
- Take 2 teaspoons gumbo file powder
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:
- 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.
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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