Seafood Gumbo
Seafood Gumbo

Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, seafood gumbo. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look 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 meals on earth. It is appreciated by millions daily. It’s easy, it’s fast, it tastes yummy. They’re fine and they look fantastic. Seafood Gumbo is something which I’ve loved my whole life.

To get started with this particular recipe, we must prepare a few ingredients. You can cook seafood gumbo using 20 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Seafood Gumbo:
  1. Take Bacon drippings
  2. Get Flour
  3. Take Celery
  4. Take large white onion
  5. Take bellpepper
  6. Prepare large tomatoe
  7. Take garlic
  8. Get Gumbo file seasoning
  9. Make ready Worshircheire
  10. Take Tony Chachere's (cajun seasoning)
  11. Make ready Louisiana hot sauce
  12. Take Vinegar
  13. Make ready Salt
  14. Prepare Of good beef stock or bone broth
  15. Take andoullie sausage
  16. Get Shrimp
  17. Get cn. Lump crab meat
  18. Take Frozen okra
  19. Make ready Cooked rice per bowl
  20. Make ready boiled egg per bowl

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.

Steps to make Seafood Gumbo:
  1. Heat bacon drippings on low to medium heat and whisk in flour.
  2. 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.
  3. 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.
  4. Add in chopped garlic, andoullie sauage, and chopped tomato and cook another 5 minutes.
  5. In a skillet, add a Tbsp of bacon grease, vinager, and okra and cook on medium heat for 10 minutes. Stir occasionally.
  6. Add stock or bone broth to the roux mixture and stir until well blended.
  7. Add gumbo file, Tony's, salt, hot sauce, Worcestershire and stir.
  8. Remove cooked okra from skillet with a slotted spatula and add to gumbo.
  9. Add lump crab and shrimp and let simmer until ready to serve.
  10. Serve gumbo over a bowl of rice and add a boiled egg cut in half. Enjoy!

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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