Seafood Gumbo
Seafood Gumbo

Hey everyone, hope you are having an amazing day today. Today, we’re going to make a distinctive dish, seafood gumbo. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Hand-picked farms, responsible processes, high standards. Aquascot stands for exceptional Scottish seafood Low Prices on Seafood Gumbo Seafood Gumbo Gumbo is one dish that makes Louisiana cuisine so famous. We live across the state line in Texas and can't seem to get enough of this traditional gumbo recipe that features okra, shrimp, spicy seasonings and what is called the holy trinity—onions, green peppers and celery. Add onions, celery, and green pepper.

Seafood Gumbo is one of the most well liked of recent trending foods in the world. It’s appreciated by millions every day. It’s simple, it’s fast, it tastes yummy. They’re fine and they look wonderful. Seafood Gumbo is something that I have loved my whole life.

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 can achieve that.

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

Smoked fish or smoked oysters is a good choice. too. In addition to shrimp and crab, this Seafood Gumbo is also flavored with the Holy Trinity- (onions, bell pepper, and celery), lots of garlic, a bottle of beer, thyme, bay leaves, Worcestershire sauce, and lots of Cajun seasoning. Plus there's a pound of andouille sausage for some meatiness. To make a roux, heat oil, add flour and cook over medium heat until VERY dark but not scorched, stirring constantly.

Steps 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!

Plus there's a pound of andouille sausage for some meatiness. To make a roux, heat oil, add flour and cook over medium heat until VERY dark but not scorched, stirring constantly. If using butter, be very careful because it burns easily. Gumbo may make you think of Bubba from Forrest Gump - and this recipe is just as heart-warming as the film itself! But we're Seafood Cornwall - not Seafood Alabama - so we're subbing Bubba's shrimp for classic Cornish gurnard; a firm fish - perfect for stews - that's in season through the summer months.

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