Hello everybody, it is me again, Dan, welcome to our recipe site. Today, we’re going to make a special dish, seafood gumbo. It is one of my favorites food recipes. This time, I am going to make it a 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.
Seafood Gumbo is one of the most well liked of recent trending meals on earth. It’s simple, it’s fast, it tastes yummy. It is appreciated by millions every day. Seafood Gumbo is something that I have loved my whole life. They’re 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:
- Take 3/4 c. Bacon drippings
- Take 1 c. Flour
- Get 1 c. Celery
- Take 1 large white onion
- Make ready 1 bellpepper
- Make ready 1 large tomatoe
- Make ready 1 clove garlic
- Make ready 2 Tbsp. Gumbo file seasoning
- Get 2 Tbsp. Worshircheire
- Get 1 Tbsp. Tony Chachere's (cajun seasoning)
- Take 2 Tbsp. Louisiana hot sauce
- Make ready 1 Tbsp. Vinegar
- Make ready 1 tsp. Salt
- Prepare 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
- Prepare 1 pkg. Frozen okra
- Get 1 c. Cooked rice per bowl
- Get 1 boiled egg per bowl
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.
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!
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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