Seafood Gumbo. In a large, deep skillet over medium-low heat, melt butter, then add flour. 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.
This is the best gumbo I've ever had. The crab boil is the key ingredient – do not omit it. The smell will drive you nuts!!! You can have Seafood Gumbo using 12 ingredients and 6 steps. Here is how you achieve it.
Ingredients of Seafood Gumbo
- Prepare 3 of whole crabs.
- It’s 3 of Chicken breast.
- You need 4 of beef smoked sausages.
- Prepare 2 pounds of jumbo deveined shrimp.
- You need of I onion.
- Prepare 1 of bell pepper.
- Prepare 1 can of diced tomatoes.
- You need of Gumbo file.
- You need 1/2 cup of flour.
- Prepare 3 tablespoon of butter.
- It’s 3 cloves of garlic.
- Prepare of Chicken stock.
Seafood Gumbo, with shrimp, crab, chicken Andouille sausage, and okra is an authentic spicy Cajun meal served over rice or grits. This recipe is not super easy as it takes time to cook to properly develop all of the flavors. This recipe all starts with a dark and rich roux made from bacon drippings. This delightful Seafood Gumbo is full of shrimp and crab and it has a nice spicy kick.
Seafood Gumbo step by step
- Cut onion and bell pepper garlic set aside. Cut up smoked sausage and set aside cut.
- Up chicken breast set aside.
- To make your rue melt 3 tablespoons of butter add a half a cup of flour keep stirring until light brown add all cut up ingredients and chicken stock.
- In a separate pot steam crab until done. Once crab is done depart the crab take back shell off and clean all poop out rinse with cold water..
- Once crab is cleaned and separated add all ingredients to pot with chicken stop add shrimp last. Season to your tasting. Don’t add too much gumbo file because it’s overwhelming when you add too much..
- Add can tomatoes let simmer 15 min😊.
There's nothing like a warm bowl of gumbo, and I especially like a seafood gumbo. Making a big pot of gumbo is a little labor intensive, but it lasts for days and only gets better with time. Ben Thibodeaux, chef de cuisine of Dickie Brennan's Tableau in Le Petit Theatre, says, "Our warm, fertile waters help our blue crabs get nice and fat, which lends a sweetness to the seafood gumbo. Whether it's crab claws sauteed in browned butter or jumbo lump. Where most seafood gumbos revolve around a peanut butter-colored roux, include tomatoes, are lighter and feature okra, Link's gumbo had its shrimp and crabs swimming in a classic "dark chocolate" Cajun roux, no tomato at all, and was thickened with file powder.