Hey everyone, it’s me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, seafood gumbo. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. 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 well liked of current trending foods on earth. It is enjoyed by millions every day. It is easy, it is fast, it tastes yummy. Seafood Gumbo is something that 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 components. You can have seafood gumbo using 20 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Seafood Gumbo:
- Make ready 3/4 c. Bacon drippings
- Make ready 1 c. Flour
- Get 1 c. Celery
- Take 1 large white onion
- Take 1 bellpepper
- Get 1 large tomatoe
- Make ready 1 clove garlic
- Get 2 Tbsp. Gumbo file seasoning
- Get 2 Tbsp. Worshircheire
- Make ready 1 Tbsp. Tony Chachere's (cajun seasoning)
- Make ready 2 Tbsp. Louisiana hot sauce
- Take 1 Tbsp. Vinegar
- Get 1 tsp. Salt
- Take 32 oz. Of good beef stock or bone broth
- Make ready 1 lb. andoullie sausage
- Make ready 1 lb. Shrimp
- Get 1 cn. Lump crab meat
- Get 1 pkg. Frozen okra
- Make ready 1 c. Cooked rice per bowl
- Get 1 boiled egg per bowl
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. S. state of Louisiana, and is the official state cuisine.
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!
Gumbo (Louisiana Creole: Gombo) is a soup popular in the U. S. state of Louisiana, and is the official state cuisine. Gumbo consists primarily of a strongly-flavored stock, meat or shellfish, a thickener. Best Ever Seafood Gumbo. this link is to an external site that may or may not meet accessibility guidelines. This excellent seafood gumbo recipe includes stewed tomatoes and oysters, along with crab meat and shrimp and of course, spices.
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