How to Prepare Yummy Seafood Gumbo

Seafood Gumbo. In our seafood gumbo recipe, we combine flour and oil until it's smooth and deep in color. The "holy trinity" of Cajun cooking, also known as onions, bell peppers and celery, also add flavor depth. Finally, a variety of seasonings—including paprika, salt, pepper, oregano and Cajun seasoning—give your gumbo recipe a spicy kick.

In a large, heavy saucepan or dutch oven melt butter and whisk in flour until smooth. Some opt for seafood, others for chicken and andouille. For this recipe, we chose to fill the gumbo with heady seafood ingredients such as fresh crabmeat, shrimp, and oysters. You can cook Seafood Gumbo using 27 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Seafood Gumbo

1. It's of Roux ingredients.
2. Prepare of bacon drippings.
3. Prepare of flour.
4. You need of Vegetable mix.
5. It's of chopped celery.
6. You need of large green bell pepper.
7. Prepare of garlic.
8. You need of andouille sausage.
9. You need of yellow onion.
10. Prepare of Gumbo base.
11. It's of water.
12. Prepare of beef bouillon.
13. You need of sugar.
14. Prepare of to taste Salt.
15. You need of hot pepper sauce (Louisiana hot sauce).
16. It's of Cajon Seasoning.
17. Prepare of bay leaves.
18. Prepare of dried thyme leaves.
19. You need of can stewed tomatoes.
20. You need of can tomato sauce.
21. It's of gumbo file powder.
22. You need of Seafood mix.
23. It's of distilled white vinegar.
24. It's of lump crabmeat.
25. You need of uncooked medium shrimp (peeled and deveined).
26. Prepare of Worcester shire sauce.
27. You need of gumbo file powder.

In large dutch oven, saute onion, celery, and okra until limp. Add beer, stock, file powder, bay leaves, Cajun seasoning, crab claw meat, Worcestershire, salt, and cayenne. Add shrimp, fish, oysters, and lump crabmeat to mixture. Cover and refrigerate shrimp, and place shells and heads in a large stockpot.

Seafood Gumbo instructions

1. Make roux mix by whisking flour and bacon drippings constantly in sauce pan over medium-low heat until rich mahogany color. Remove from heat until it stops cooking. Usually 8-15 minutes..
2. Place celery, onion, green bell pepper, and garlic in food processor on pulse until finely chopped. Mix vegetables and sausage into roux mix and place back over medium-low heat until vegetables are tender. Usually 10-15 minutes..
3. Bring water and beef bouillon to boil in large pot (8 quarts or larger). Whisk the roux mix into boiling water once the cubes disolve. Reduce to simmer then mix in the rest of the base: sugar, salt, hot sauce, Cajon seasoning, bay leaves, thyme, stewed tomatoes and tomato sauce. Simmer for 1 hour and add the file gumbo powder at the 45 minute mark..
4. Mix in shrimp, crab meat, Worsteshire and white vinegar into gumbo and simmer for another 45 minutes. Mix in file gumbo powder before serving..

Bring the gumbo to a boil, stirring occasionally. Stir occasionally and skim off any fat from the surface of the gumbo. Emeril's Classic Seafood Gumbo Some form of gumbo is always on the menu at Emeril's Restaurant. This classic seafood version, which is chock-full of shrimp, fish, and oysters swimming in a broth richly flavored with gumbo crabs, is always a hit. Plus there's a pound of andouille sausage for some meatiness.