Hello everybody, I hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, seafood gumbo. One of my favorites food recipes. For mine, I am going to 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 well liked of recent trending foods on earth. It’s simple, it is quick, it tastes delicious. It is appreciated by millions daily. They are nice and they look wonderful. Seafood Gumbo is something that I have loved my entire life.
To begin with this recipe, we have to 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:
- Make ready Roux ingredients
- Make ready bacon drippings
- Take flour
- Take Vegetable mix
- Get chopped celery
- Prepare large green bell pepper
- Make ready garlic
- Get andouille sausage
- Get yellow onion
- Prepare Gumbo base
- Get water
- Make ready beef bouillon
- Make ready sugar
- Make ready Salt
- Make ready hot pepper sauce (Louisiana hot sauce)
- Prepare Cajon Seasoning
- Prepare bay leaves
- Prepare dried thyme leaves
- Prepare can stewed tomatoes
- Take can tomato sauce
- Take gumbo file powder
- Prepare Seafood mix
- Make ready distilled white vinegar
- Make ready lump crabmeat
- Take uncooked medium shrimp (peeled and deveined)
- Prepare Worcester shire sauce
- Make ready 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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