Seafood Gumbo. 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. This delightful Seafood Gumbo is full of shrimp and crab and it has a nice spicy kick.
But nothing has blown me away like the version I ate at Peche, a New Orleans seafood restaurant run by Chef Don Link. A recipe for seafood gumbo that contains oysters, crab, and shrimp in a spicy thick broth made with spices, aromatic vegetables, and a dark roux. Gumbo is a true melting pot dish. You can cook Seafood Gumbo using 20 ingredients and 10 steps. Here is how you achieve it.
Ingredients of Seafood Gumbo
- You need 3/4 c. of Bacon drippings.
- Prepare 1 c. of Flour.
- It's 1 c. of Celery.
- It's 1 of large white onion.
- Prepare 1 of bellpepper.
- Prepare 1 of large tomatoe.
- Prepare 1 clove of garlic.
- It's 2 Tbsp. of Gumbo file seasoning.
- It's 2 Tbsp. of Worshircheire.
- Prepare 1 Tbsp. of Tony Chachere's (cajun seasoning).
- Prepare 2 Tbsp. of Louisiana hot sauce.
- You need 1 Tbsp. of Vinegar.
- Prepare 1 tsp. of Salt.
- You need 32 oz. of Of good beef stock or bone broth.
- You need 1 lb. of andoullie sausage.
- You need 1 lb. of Shrimp.
- You need 1 of cn. Lump crab meat.
- It's 1 pkg. of Frozen okra.
- You need 1 c. of Cooked rice per bowl.
- It's 1 of boiled egg per bowl.
Originating in Louisiana it combines the cuisines and ingredients of several cultures including West African, French, German, and Choctaw. It is a top notch comfort stew. 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.
Seafood Gumbo step by step
- 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 real SEAFOOD gumbo. This is the best gumbo I've ever had. The crab boil is the key ingredient - do not omit it. 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.