Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, seafood gumbo. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. 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 favored of current trending foods in the world. It is enjoyed by millions daily. It’s easy, it is quick, it tastes yummy. Seafood Gumbo is something which I have loved my whole life. They’re nice and they look wonderful.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have seafood gumbo using 27 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Seafood Gumbo:
- Prepare Roux ingredients
- Take 3/4 cup bacon drippings
- Get 1 cup flour
- Take Vegetable mix
- Make ready 1 cup chopped celery
- Prepare 1 large green bell pepper
- Prepare 2 cloves garlic
- Take 1 pound andouille sausage
- Make ready 1 yellow onion
- Take Gumbo base
- Take 3 quarts water
- Get 6 cubes beef bouillon
- Get 1 tablespoon sugar
- Make ready to taste Salt
- Take 2 tablespoons hot pepper sauce (Louisiana hot sauce)
- Prepare 1/2 teaspoon Cajon Seasoning
- Get 4 bay leaves
- Prepare 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
- Take Seafood mix
- Take 2 tablespoons distilled white vinegar
- Get 1 pound lump crabmeat
- Make ready 3 pounds uncooked medium shrimp (peeled and deveined)
- Take 2 tablespoons Worcester shire sauce
- Make ready 2 teaspoons gumbo file powder
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. 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. With it's dark flavorful roux, fresh seafood.
Steps 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.
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. 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.
So that is going to wrap this up with this special food seafood gumbo recipe. Thank you very much for your time. I’m confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
