Seafood Gumbo
Seafood Gumbo
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This is a delicious and easy to follow Seafood Gumbo Recipe. This Seafood Gumbo is full of shrimp, crab, and sausage and it has a nice smooth kick to it as well. Serve it over a bed of fluffy white rice, allowing the gumbo to take center stage. For an extra kick, pair it with a slice of crusty French bread to mop up every last drop of this flavor-packed symphony.

INGREDIENTS

  • 2 -3 pounds Peeled and Deveined Shrimp (Large)
  • 1 -2 pound Andouille Sausage
  • 1 – 2 pound Lump Crab Meat (optional)
  • 2 pounds King Crab Legs
  • 1 1⁄2 pound Snow Crab Legs
  • 64 ounces Chicken Broth
  • 1⁄2 cup Vegetable Oil
  • 1 cup All Purpose
  • 1⁄2 cup Salted Butter
  • 1 -2 cup Yellow Onion (finely diced)
  • 1 cup Green Bell Pepper (diced)
  • 1 cup Celery (diced)
  • 2 tablespoons Garlic (minced)
  • 1 – 2 tablespoon Creole Seasoning
  • 1 tablespoon W – Sauce (Worcestershire Sauce)
  • 12 ounces Bottle of Beer (optional)
  • 1 teaspoon Dried Basil
  • 1⁄2 cup Green Onion (tops diced)
  • 1⁄4 cup Fresh Parsley

DIRECTIONS

  1. Begin by ensuring all ingredients are meticulously chopped, minced, and ready for action. This phase sets the stage for the symphony about to unfold in my kitchen.
  2. In a large pot, I combine the vegetable oil and flour over medium heat, stirring the roux constantly until it transforms into a rich, dark brown color. This step is the heartbeat of my gumbo, infusing it with a depth of flavor that will leave you and your guests speechless.  
  3. Add the chopped onions, green peppers, celery, and garlic to the roux. Sauté until the vegetables are tender, releasing their aromatic melody into the pot.
  4. Now, I introduce the shrimp, andouille sausage, lump crab meat, king crab legs, and snow crab legs to the pot. Watch them mingle and dance in the roux, absorbing the flavors that surround them.
  5. Sprinkle in the Cajun or Creole seasoning, Worcestershire sauce, dried thyme, and the secret ingredient – a 12 oz. bottle of beer. Watch as the spices and liquids create a crescendo of flavors, each note contributing to the overall harmony.
  6. Pour in the chicken broth, allowing it to join the symphony, creating a luscious, flavorful base that will envelop every bite.
  7. Toss in the bay leaves and let the gumbo simmer to perfection. The slow dance of flavors intensifies as they meld together, creating a dish that is greater than the sum of its parts.
  8. As the gumbo reaches its culinary crescendo, I add the diced green onions and fresh parsley. These final notes add a touch of brightness and freshness to the rich, savory melody. Serving Suggestions: A Feast for My Senses My Seafood Gumbo is not just a meal; it’s an experience meant to be savored. Serve it over a bed of fluffy white rice, allowing the gumbo to take center stage. For an extra kick, pair it with a slice of crusty French bread to mop up every last drop of this flavor-packed symphony.

Some common suggestions for cajun seasonings are Creole Kick, Slap Ya Mama Zataran's and Tony's. You could also make your own.

 

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