Seafood Gumbo
Seafood Gumbo

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 food recipes. For mine, I am going to make it a bit unique. 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. #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 favored of current trending foods on earth. It is appreciated by millions every day. It’s simple, it is fast, it tastes yummy. Seafood Gumbo is something which I have loved my whole life. They are fine and they look fantastic.

To begin with this recipe, we have to prepare a few components. You can cook seafood gumbo using 20 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Seafood Gumbo:
  1. Take 3/4 c. Bacon drippings
  2. Get 1 c. Flour
  3. Make ready 1 c. Celery
  4. Make ready 1 large white onion
  5. Take 1 bellpepper
  6. Prepare 1 large tomatoe
  7. Get 1 clove garlic
  8. Take 2 Tbsp. Gumbo file seasoning
  9. Prepare 2 Tbsp. Worshircheire
  10. Prepare 1 Tbsp. Tony Chachere's (cajun seasoning)
  11. Get 2 Tbsp. Louisiana hot sauce
  12. Prepare 1 Tbsp. Vinegar
  13. Take 1 tsp. Salt
  14. Take 32 oz. Of good beef stock or bone broth
  15. Take 1 lb. andoullie sausage
  16. Prepare 1 lb. Shrimp
  17. Get 1 cn. Lump crab meat
  18. Get 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 special food seafood gumbo recipe. Thank you very much for your time. I am confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!