Hey everyone, I hope you’re having an amazing day today. 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’m gonna 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.
Seafood Gumbo is one of the most favored of current trending foods on earth. It is easy, it is quick, it tastes delicious. It is enjoyed by millions daily. They’re nice and they look fantastic. Seafood Gumbo is something that I’ve loved my entire life.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook seafood gumbo using 27 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Seafood Gumbo:
- Take Roux ingredients
- Prepare 3/4 cup bacon drippings
- Take 1 cup flour
- Take Vegetable mix
- Take 1 cup chopped celery
- Take 1 large green bell pepper
- Take 2 cloves garlic
- Get 1 pound andouille sausage
- Prepare 1 yellow onion
- Get Gumbo base
- Make ready 3 quarts water
- Prepare 6 cubes beef bouillon
- Prepare 1 tablespoon sugar
- Take to taste Salt
- Make ready 2 tablespoons hot pepper sauce (Louisiana hot sauce)
- Take 1/2 teaspoon Cajon Seasoning
- Prepare 4 bay leaves
- Get 1/2 teaspoon dried thyme leaves
- Make ready 14.5 ounce can stewed tomatoes
- Make ready 6 ounce can tomato sauce
- Get 2 teaspoons gumbo file powder
- Make ready Seafood mix
- Prepare 2 tablespoons distilled white vinegar
- Take 1 pound lump crabmeat
- Prepare 3 pounds uncooked medium shrimp (peeled and deveined)
- Make ready 2 tablespoons Worcester shire sauce
- Get 2 teaspoons gumbo file powder
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. 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. With it's dark flavorful roux, fresh seafood.
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.
This is a great seafood stew "gumbo". This would be great with mussels and some pieces of cod Worcestershire sauce and tomato paste are often used in gumbo and jambalaya. Gumbo (French: 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.
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