Easiest Way to Make Appetizing Seafood Gumbo

Seafood Gumbo. 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 recipe calls for seafood, but you could also use chicken, duck or sausage.

For this recipe, we chose to fill the gumbo with heady seafood ingredients such as fresh crabmeat, shrimp, and oysters. Thicken with okra as it simmers, or toss in some filé at the finish. This is a real SEAFOOD gumbo. You can cook Seafood Gumbo using 12 ingredients and 6 steps. Here is how you cook it.

Ingredients of Seafood Gumbo

1. You need of whole crabs.
2. You need of Chicken breast.
3. Prepare of beef smoked sausages.
4. Prepare of jumbo deveined shrimp.
5. It's of I onion.
6. It's of bell pepper.
7. Prepare of diced tomatoes.
8. It's of Gumbo file.
9. Prepare of flour.
10. You need of butter.
11. It's of garlic.
12. You need of Chicken stock.

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!!! Taste the gumbo and season if necessary.

Seafood Gumbo step by step

1. Cut onion and bell pepper garlic set aside. Cut up smoked sausage and set aside cut.
2. Up chicken breast set aside.
3. 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.
4. 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..
5. 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..
6. Add can tomatoes let simmer 15 min😊.

Garnish with the parsley and green onions and serve in shallow bowls over white rice. 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 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. Gumbo is a true melting pot dish.