Seafood Gumbo
Seafood Gumbo

Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, seafood gumbo. One of my favorites food recipes. This time, I am going to make it a little bit unique. 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. #SoulFoodSunday - Here's another drop for #SoulFoodSunday playlist. This is a delicious and easy to follow Seafood Gumbo Recipe.

Seafood Gumbo is one of the most popular of current trending meals in the world. It’s easy, it’s quick, it tastes delicious. It is appreciated by millions daily. Seafood Gumbo is something which I’ve loved my whole life. They are nice and they look wonderful.

To get started 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 it.

The ingredients needed to make Seafood Gumbo:
  1. Make ready 3/4 c. Bacon drippings
  2. Get 1 c. Flour
  3. Take 1 c. Celery
  4. Prepare 1 large white onion
  5. Take 1 bellpepper
  6. Take 1 large tomatoe
  7. Get 1 clove garlic
  8. Prepare 2 Tbsp. Gumbo file seasoning
  9. Get 2 Tbsp. Worshircheire
  10. Take 1 Tbsp. Tony Chachere's (cajun seasoning)
  11. Prepare 2 Tbsp. Louisiana hot sauce
  12. Make ready 1 Tbsp. Vinegar
  13. Get 1 tsp. Salt
  14. Get 32 oz. Of good beef stock or bone broth
  15. Get 1 lb. andoullie sausage
  16. Prepare 1 lb. Shrimp
  17. Get 1 cn. Lump crab meat
  18. Take 1 pkg. Frozen okra
  19. Take 1 c. Cooked rice per bowl
  20. Prepare 1 boiled egg per bowl

This is a real SEAFOOD gumbo. This is the best gumbo I've ever had. The crab boil is the key ingredient - do not omit it. Gumbo (Louisiana Creole: Gombo) is a soup popular in the U.

Instructions 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!

The crab boil is the key ingredient - do not omit it. Gumbo (Louisiana Creole: Gombo) is a soup popular in the U. S. state of Louisiana, and is the official state cuisine. Store gumbo in the refrigerator for up to three days and then reheat gently before serving. This seafood gumbo recipe was originally titled Super Bowl Seafood Gumbo, as the author makes this Cajun specialty each year for the occasion, just as his mother did before him.

So that’s going to wrap it up with this exceptional food seafood gumbo recipe. Thanks so much for your time. I’m sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!