Simple Way to Prepare Award-winning Seafood Gumbo

Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, seafood gumbo. One of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

Seafood Gumbo is one of the most well liked of current trending meals on earth. It’s easy, it’s quick, it tastes delicious. It is appreciated by millions daily. They’re fine and they look fantastic. Seafood Gumbo is something that I have loved my entire life.

To begin with this recipe, we have to first prepare a few ingredients. You can have seafood gumbo using 27 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Seafood Gumbo:

1. Make ready Roux ingredients
2. Get 3/4 cup bacon drippings
3. Take 1 cup flour
4. Get Vegetable mix
5. Get 1 cup chopped celery
6. Make ready 1 large green bell pepper
7. Prepare 2 cloves garlic
8. Get 1 pound andouille sausage
9. Take 1 yellow onion
10. Prepare Gumbo base
11. Make ready 3 quarts water
12. Get 6 cubes beef bouillon
13. Prepare 1 tablespoon sugar
14. Prepare to taste Salt
15. Make ready 2 tablespoons hot pepper sauce (Louisiana hot sauce)
16. Make ready 1/2 teaspoon Cajon Seasoning
17. Get 4 bay leaves
18. Make ready 1/2 teaspoon dried thyme leaves
19. Prepare 14.5 ounce can stewed tomatoes
20. Take 6 ounce can tomato sauce
21. Take 2 teaspoons gumbo file powder
22. Get Seafood mix
23. Take 2 tablespoons distilled white vinegar
24. Take 1 pound lump crabmeat
25. Make ready 3 pounds uncooked medium shrimp (peeled and deveined)
26. Get 2 tablespoons Worcester shire sauce
27. Prepare 2 teaspoons gumbo file powder

Steps to make Seafood Gumbo:

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.

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