Hello everybody, hope you are having an amazing day today. Today, we’re going to make a special dish, seafood gumbo. One of my favorites. This time, 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. #SoulFoodSunday - Here's another drop for #SoulFoodSunday playlist.
Seafood Gumbo is one of the most popular of current trending foods in the world. It’s easy, it’s fast, it tastes yummy. It is appreciated by millions every day. Seafood Gumbo is something that I’ve loved my whole life. They are nice and they look fantastic.
To begin with this recipe, we must first prepare a few ingredients. 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:
- Take Roux ingredients
- Get 3/4 cup bacon drippings
- Take 1 cup flour
- Get Vegetable mix
- Get 1 cup chopped celery
- Get 1 large green bell pepper
- Take 2 cloves garlic
- Prepare 1 pound andouille sausage
- Get 1 yellow onion
- Prepare Gumbo base
- Take 3 quarts water
- Make ready 6 cubes beef bouillon
- Get 1 tablespoon sugar
- Take to taste Salt
- Get 2 tablespoons hot pepper sauce (Louisiana hot sauce)
- Make ready 1/2 teaspoon Cajon Seasoning
- Make ready 4 bay leaves
- Take 1/2 teaspoon dried thyme leaves
- Prepare 14.5 ounce can stewed tomatoes
- Prepare 6 ounce can tomato sauce
- Make ready 2 teaspoons gumbo file powder
- Take Seafood mix
- Take 2 tablespoons distilled white vinegar
- Make ready 1 pound lump crabmeat
- Prepare 3 pounds uncooked medium shrimp (peeled and deveined)
- Get 2 tablespoons Worcester shire sauce
- Take 2 teaspoons gumbo file powder
This is the best gumbo I've ever had. The crab boil is the key ingredient - do not omit it. 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. Gumbo (French: Gombo) is a soup popular in the U. S. state of Louisiana, and is the official state cuisine. Gumbo consists primarily of a strongly-flavored stock, meat or shellfish, a thickener. Hearty, delicious, and packed full of amazing and well-seasoned ingredients, this Gumbo recipe has officially taken place as one of my top five favorite.
So that is going to wrap this up with this special food seafood gumbo recipe. Thank you very much for reading. I am confident you will 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!
