Recipe: Yummy 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 have Seafood Gumbo using 20 ingredients and 10 steps. Here is how you cook that.

Ingredients of Seafood Gumbo

1. You need of Bacon drippings.
2. Prepare of Flour.
3. You need of Celery.
4. Prepare of large white onion.
5. You need of bellpepper.
6. Prepare of large tomatoe.
7. It's of garlic.
8. Prepare of Gumbo file seasoning.
9. It's of Worshircheire.
10. You need of Tony Chachere's (cajun seasoning).
11. It's of Louisiana hot sauce.
12. It's of Vinegar.
13. It's of Salt.
14. You need of Of good beef stock or bone broth.
15. Prepare of andoullie sausage.
16. Prepare of Shrimp.
17. You need of cn. Lump crab meat.
18. You need of Frozen okra.
19. It's of Cooked rice per bowl.
20. It's of boiled egg per bowl.

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 instructions

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!.

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.