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

Ingredients of Seafood Gumbo

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

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 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!.

Gumbo is a true melting pot dish. Originating in Louisiana it combines the cuisines and ingredients of several cultures including West African, French, German, and Choctaw. 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.