Recipe: Perfect Mocha cheesecake

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. 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.

The crab boil is the key ingredient - do not omit it. This week I'm bring a Seafood Gumbo (Chicken, Sausage, and Seafood Gumbo) to the Potluck. Best Ever Seafood Gumbo. this link is to an external site that may or may not meet accessibility guidelines. arab have Seafood Gumbo using 20 ingredients and 10 steps. Here is how you achieve that.

Ingredients of Seafood Gumbo

1. You need 3/4 c. of Bacon drippings.
2. You need 1 c. of Flour.
3. You need 1 c. of Celery.
4. Prepare 1 of large white onion.
5. Prepare 1 of bellpepper.
6. Prepare 1 of large tomatoe.
7. Prepare 1 clove of garlic.
8. You need 2 Tbsp. of Gumbo file seasoning.
9. It's 2 Tbsp. of Worshircheire.
10. Prepare 1 Tbsp. of Tony Chachere's (cajun seasoning).
11. Prepare 2 Tbsp. of Louisiana hot sauce.
12. Prepare 1 Tbsp. of Vinegar.
13. You need 1 tsp. of Salt.
14. Prepare 32 oz. of Of good beef stock or bone broth.
15. You need 1 lb. of andoullie sausage.
16. Prepare 1 lb. of Shrimp.
17. You need 1 of cn. Lump crab meat.
18. It's 1 pkg. of Frozen okra.
19. It's 1 c. of Cooked rice per bowl.
20. It's 1 of 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. 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, and the Cajun/Creole "holy trinity" ― celery, bell peppers, and onions.

Seafood Gumbo step by step

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!.

This excellent seafood gumbo recipe includes stewed tomatoes and oysters, along with crab meat and shrimp and of course, spices. Store gumbo in the refrigerator for up to three days and then reheat gently before serving.. Orleans Wine and Food Experience , gave us the recipe for this seafood-laden, subtly spicy gumbo made The recipe for this shrimp and crab gumbo was provided by Abbeville, Louisiana home cook. Cooking Channel serves up this Seafood Gumbo recipe plus many other recipes at CookingChannelTV.com. Gumbo is a stew or soup that consists of a flavored stock, meat and/or shellfish, a thickener and This super delicious and easy seafood gumbo recipe comes from the kitchen of a South Carolina girl - my.