HOW TO MAKE HOMEMADE SEAFOOD GUMBO
A fiesta for your mouth!!!! This recipe for Easy Seafood Gumbo may be ready for the table in a short period and with little effort. This traditional seafood gumbo from Louisiana is a crowd-pleaser at any event due to its abundance of fish and shellfish as well as its genuine creole seasonings.
My go-to recipe for seafood gumbo includes a plethora of shrimp, white fish, crab, and oysters, along with an abundance of Cajun ingredients. It’s like having nirvana in your mouth.
To all of my buddies, it is time for seafood gumbo. Gumbo is one of my absolute favorite foods on the whole earth, and I will eat it in any form that I can get it, whether we are talking about gumbo with chicken and sausage, gumbo with an extra spicy kick, vegetarian green gumbo, or anything else!
This recipe for Easy Seafood Gumbo is one of the things that I’ve been able to get just right in terms of the level of heat, the intensity of flavor, and the heartiness of the dish. You are going to want to make this supper on a weekly basis because it is the sort of meal that really gets into your marrow and stays there. It is simple to prepare, it can be frozen, and it is packed to the brim with goodness that will make your mouth wet. I’m a sucker for tasty seafood gumbo. All of that delicious fish swimming around in a large dish full of deliciousness.
5 Tbsp.Of butter.
4 Tbsp.Of flour.
1 Cup.Of chopped sweet onion.
1 Cup.Of chopped red bell pepper.
1 Cup.Of chopped yellow bell pepper.
2 celery stalks chopped.
1 1/2 Cups.Of sliced smoked andouille sausage.
2 garlic cloves minced.
1 Tsp.Of ground mustard.
1 Tsp.Of cayenne pepper.
1 1/2 Tsp.Of paprika.
1 Tsp.Of garlic powder or granulated garlic.
1 Tsp.Of creole seasoning.
1 Tsp.Of file powder.
32 ounces chicken stock.
1 pound peeled and deveined shrimp.
1 Cup.Of jumbo lump crabmeat.
6-oz oysters and juices.
1 bay leaf.
1 Tsp.Of kosher salt.
1 Tsp.Of freshly ground black pepper.
2 Cups.Of cooked white rice.
To start, place the butter in a large stockpot or dutch oven and cook it over medium to high heat until it melts.
After incorporating the flour with a whisk, continue to whisk the mixture for the next three to four minutes, or until it begins to smell nutty and develop a golden brown color. (If you stop whisking the roux, it will start to catch fire.)
Add the onion, bell pepper, and celery, and stir to combine. Continue to simmer for another two to three minutes, turning the veggies often, until they begin to get softer.
After adding the sausage to the saucepan, give it a good swirl to incorporate everything. Cook for 1 minute longer.
Mix in the minced garlic, mustard, cayenne pepper, powdered garlic, creole flavor, and file powder. Continue cooking for a further minute, stirring the mixture often and scraping the bottom of the pan to remove any browned bits.
Add the chicken stock to the saucepan in a measured manner while stirring constantly. The soup should be brought to a boil.
Reduce the heat to a low setting. Add the shrimp and oysters, along with the oyster liquid, and stir (juices). To the soup, add the bay leaf, as well as the salt and pepper, and mix to blend.
Simmer for at least ten minutes, or until the consistency of the soup starts to change. Mix in the crabmeat well.
If preferred, rice may be served with the seafood gumbo. For an additional splash of color, sprinkle with chopped green onions and chopped fresh parsley.