Hey everyone, it is me, Dave, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, seafood gumbo. It is one of my favorites. This time, I will make it a little 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 current trending foods on earth. It is easy, it’s fast, it tastes yummy. It is enjoyed by millions daily. Seafood Gumbo is something that I’ve loved my whole life. They’re nice and they look wonderful.
To begin with this particular recipe, we have to prepare a few components. You can cook seafood gumbo using 27 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Seafood Gumbo:
- Take Roux ingredients
- Make ready 3/4 cup bacon drippings
- Take 1 cup flour
- Make ready Vegetable mix
- Get 1 cup chopped celery
- Make ready 1 large green bell pepper
- Take 2 cloves garlic
- Take 1 pound andouille sausage
- Make ready 1 yellow onion
- Take Gumbo base
- Prepare 3 quarts water
- Get 6 cubes beef bouillon
- Make ready 1 tablespoon sugar
- Prepare to taste Salt
- Take 2 tablespoons hot pepper sauce (Louisiana hot sauce)
- Get 1/2 teaspoon Cajon Seasoning
- Prepare 4 bay leaves
- Prepare 1/2 teaspoon dried thyme leaves
- Get 14.5 ounce can stewed tomatoes
- Take 6 ounce can tomato sauce
- Get 2 teaspoons gumbo file powder
- Take Seafood mix
- Make ready 2 tablespoons distilled white vinegar
- Take 1 pound lump crabmeat
- Get 3 pounds uncooked medium shrimp (peeled and deveined)
- Prepare 2 tablespoons Worcester shire sauce
- Make ready 2 teaspoons 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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