Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, seafood gumbo. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Seafood Gumbo is one of the most favored of recent trending foods in the world. It is enjoyed by millions daily. It’s easy, it is quick, it tastes yummy. They’re nice and they look wonderful. Seafood Gumbo is something which I’ve loved my whole 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. This delightful Seafood Gumbo is full of shrimp and crab and it has a nice spicy kick.
To begin with this recipe, we must first prepare a few components. 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:
- Prepare 3/4 c. Bacon drippings
- Take 1 c. Flour
- Get 1 c. Celery
- Get 1 large white onion
- Make ready 1 bellpepper
- Prepare 1 large tomatoe
- Take 1 clove garlic
- Get 2 Tbsp. Gumbo file seasoning
- Make ready 2 Tbsp. Worshircheire
- Make ready 1 Tbsp. Tony Chachere's (cajun seasoning)
- Make ready 2 Tbsp. Louisiana hot sauce
- Take 1 Tbsp. Vinegar
- Make ready 1 tsp. Salt
- Get 32 oz. Of good beef stock or bone broth
- Prepare 1 lb. andoullie sausage
- Make ready 1 lb. Shrimp
- Make ready 1 cn. Lump crab meat
- Take 1 pkg. Frozen okra
- Take 1 c. Cooked rice per bowl
- Get 1 boiled egg per bowl
This is the best gumbo I've ever had. The crab boil is the key ingredient - do not omit it. This seafood gumbo recipe was originally titled Super Bowl Seafood Gumbo, as the author makes this Cajun specialty each year for the occasion, just as his mother did before him. Gumbo is a true melting pot dish.
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!
Originating in Louisiana it combines the cuisines and ingredients of several cultures including West African, French, German, and Choctaw. 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. 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.
So that’s going to wrap it up with this special food seafood gumbo recipe. Thank you very much for reading. I’m confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
