Hey everyone, hope you are having an amazing day today. Today, we’re going to make a distinctive dish, seafood gumbo. One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Gumbo is one dish that makes Louisiana cuisine so famous. We live across the state line in Texas and can't seem to get enough of this traditional gumbo recipe that features okra, shrimp, spicy seasonings and what is called the holy trinity—onions, green peppers and celery. This recipe calls for seafood, but you could also use chicken, duck or sausage.
Seafood Gumbo is one of the most favored of recent trending meals on earth. It’s simple, it is quick, it tastes yummy. It is appreciated by millions daily. They are nice and they look wonderful. Seafood Gumbo is something which I’ve loved my entire life.
To get started with this particular recipe, we must first prepare a few components. You can have seafood gumbo using 27 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Seafood Gumbo:
- Get Roux ingredients
- Take 3/4 cup bacon drippings
- Prepare 1 cup flour
- Take Vegetable mix
- Get 1 cup chopped celery
- Make ready 1 large green bell pepper
- Prepare 2 cloves garlic
- Make ready 1 pound andouille sausage
- Prepare 1 yellow onion
- Get Gumbo base
- Get 3 quarts water
- Prepare 6 cubes beef bouillon
- Make ready 1 tablespoon sugar
- Prepare to taste Salt
- Get 2 tablespoons hot pepper sauce (Louisiana hot sauce)
- Get 1/2 teaspoon Cajon Seasoning
- Prepare 4 bay leaves
- Prepare 1/2 teaspoon dried thyme leaves
- Make ready 14.5 ounce can stewed tomatoes
- Get 6 ounce can tomato sauce
- Get 2 teaspoons gumbo file powder
- Prepare Seafood mix
- Make ready 2 tablespoons distilled white vinegar
- Prepare 1 pound lump crabmeat
- Get 3 pounds uncooked medium shrimp (peeled and deveined)
- Take 2 tablespoons Worcester shire sauce
- Get 2 teaspoons gumbo file powder
This is a real SEAFOOD gumbo. This is the best gumbo I've ever had. The crab boil is the key ingredient - do not omit it. The smell will drive you nuts!!!
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.
Gumbo is a true melting pot dish. Originating in Louisiana it combines the cuisines and ingredients of several cultures including West African, French, German, and Choctaw. 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 Theatre, says, "Our warm, fertile waters help our blue crabs get nice and fat, which lends a sweetness to the seafood gumbo. Whether it's crab claws sauteed in browned butter or jumbo lump.
So that’s going to wrap it up for this special food seafood gumbo recipe. Thank you very much for reading. I am sure you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
