Hey everyone, it’s me again, Dan, welcome to my recipe page. Today, we’re going to prepare a special dish, seafood gumbo. One of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.
Seafood Gumbo is one of the most popular of recent trending foods on earth. It’s appreciated by millions every day. It is simple, it’s quick, it tastes delicious. Seafood Gumbo is something that I’ve loved my whole life. They are fine and they look wonderful.
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.
To begin with this particular recipe, we must first prepare a few ingredients. You can have seafood gumbo using 20 ingredients and 10 steps. Here is how you can achieve that.
The ingredients needed to make Seafood Gumbo:
- Prepare 3/4 c. Bacon drippings
- Take 1 c. Flour
- Take 1 c. Celery
- Make ready 1 large white onion
- Make ready 1 bellpepper
- Take 1 large tomatoe
- Get 1 clove garlic
- Make ready 2 Tbsp. Gumbo file seasoning
- Prepare 2 Tbsp. Worshircheire
- Prepare 1 Tbsp. Tony Chachere's (cajun seasoning)
- Get 2 Tbsp. Louisiana hot sauce
- Make ready 1 Tbsp. Vinegar
- Take 1 tsp. Salt
- Take 32 oz. Of good beef stock or bone broth
- Prepare 1 lb. andoullie sausage
- Get 1 lb. Shrimp
- Prepare 1 cn. Lump crab meat
- Get 1 pkg. Frozen okra
- Take 1 c. Cooked rice per bowl
- Make ready 1 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.
Instructions to make Seafood Gumbo:
- Heat bacon drippings on low to medium heat and whisk in flour.
- 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.
- 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.
- Add in chopped garlic, andoullie sauage, and chopped tomato and cook another 5 minutes.
- In a skillet, add a Tbsp of bacon grease, vinager, and okra and cook on medium heat for 10 minutes. Stir occasionally.
- Add stock or bone broth to the roux mixture and stir until well blended.
- Add gumbo file, Tony's, salt, hot sauce, Worcestershire and stir.
- Remove cooked okra from skillet with a slotted spatula and add to gumbo.
- Add lump crab and shrimp and let simmer until ready to serve.
- 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.
So that is going to wrap this up for this special food seafood gumbo recipe. Thanks so much for reading. I am confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
