Hello everybody, I hope you are having an incredible day today. Today, we’re going to prepare a special dish, seafood gumbo. One of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Gumbo is one dish that makes Louisiana cuisine so famous. We live across the state line in Texas and can't seem to get enough of this traditional gumbo recipe that features okra, shrimp, spicy seasonings and what is called the holy trinity—onions, green peppers and celery. This recipe calls for seafood, but you could also use chicken, duck or sausage.
Seafood Gumbo is one of the most favored of recent trending foods on earth. It is simple, it is fast, it tastes yummy. It is enjoyed by millions daily. They are nice and they look wonderful. Seafood Gumbo is something that I have loved my whole life.
To begin with this particular recipe, we must prepare a few ingredients. You can have seafood gumbo using 20 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Seafood Gumbo:
- Get 3/4 c. Bacon drippings
- Get 1 c. Flour
- Take 1 c. Celery
- Get 1 large white onion
- Prepare 1 bellpepper
- Take 1 large tomatoe
- Prepare 1 clove garlic
- Take 2 Tbsp. Gumbo file seasoning
- Make ready 2 Tbsp. Worshircheire
- Take 1 Tbsp. Tony Chachere's (cajun seasoning)
- Prepare 2 Tbsp. Louisiana hot sauce
- Make ready 1 Tbsp. Vinegar
- Prepare 1 tsp. Salt
- Get 32 oz. Of good beef stock or bone broth
- Prepare 1 lb. andoullie sausage
- Make ready 1 lb. Shrimp
- Prepare 1 cn. Lump crab meat
- Get 1 pkg. Frozen okra
- Make ready 1 c. Cooked rice per bowl
- Prepare 1 boiled egg per bowl
The smell will drive you nuts!!! Some opt for seafood, others for chicken and andouille. For this recipe, we chose to fill the gumbo with heady seafood ingredients such as fresh crabmeat, shrimp, and oysters. Thicken with okra as it simmers, or toss in some filé at the finish.
Steps 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!
Where most seafood gumbos revolve around a peanut butter-colored roux, include tomatoes, are lighter and feature okra, Link's gumbo had its shrimp and crabs swimming in a classic "dark chocolate" Cajun roux, no tomato at all, and was thickened with file powder. Taste the gumbo and season if necessary. Garnish with the parsley and green onions and serve in shallow bowls over white rice. Gumbo is a true melting pot dish. Originating in Louisiana it combines the cuisines and ingredients of several cultures including West African, French, German, and Choctaw.
So that’s going to wrap this up with this special food seafood gumbo recipe. Thank you very much for your time. I’m sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
