Hey everyone, it’s me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, seafood gumbo. One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Seafood Gumbo is one of the most well liked of recent trending meals on earth. It is enjoyed by millions every day. It’s simple, it’s fast, it tastes delicious. Seafood Gumbo is something that I’ve loved my entire life. They’re 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 get started with this particular recipe, we have to first 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:
- Make ready Roux ingredients
- Get 3/4 cup bacon drippings
- Make ready 1 cup flour
- Take Vegetable mix
- Get 1 cup chopped celery
- Take 1 large green bell pepper
- Prepare 2 cloves garlic
- Make ready 1 pound andouille sausage
- Take 1 yellow onion
- Get Gumbo base
- Prepare 3 quarts water
- Make ready 6 cubes beef bouillon
- Make ready 1 tablespoon sugar
- Take to taste Salt
- Make ready 2 tablespoons hot pepper sauce (Louisiana hot sauce)
- Get 1/2 teaspoon Cajon Seasoning
- Take 4 bay leaves
- Make ready 1/2 teaspoon dried thyme leaves
- Prepare 14.5 ounce can stewed tomatoes
- Prepare 6 ounce can tomato sauce
- Get 2 teaspoons gumbo file powder
- Make ready Seafood mix
- Get 2 tablespoons distilled white vinegar
- Get 1 pound lump crabmeat
- Get 3 pounds uncooked medium shrimp (peeled and deveined)
- Prepare 2 tablespoons Worcester shire sauce
- Get 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.
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.
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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