… Tips in Making Louisiana Seafood Gumbo Recipe. Add the seafood stock, roux, and gumbo crabs. Season the chicken with 1 tsp poultry seasoning,1 tsp seasoning salt, 1/2 tsp … 4.93 from 13 votes Loaded with authentic creole flavors and tons of seafood, this classic Louisiana Seafood Gumbo is a favorite dinner for every occasion. Add 2 quarts plus 2 cups water, parsley, table salt, ground black pepper, and ground red pepper; bring to a boil. Directions: In an 8-quart stockpot, heat oil over medium heat for about 5 minutes; add flour, and stir together to form a roux. Cooking it this long gets rid of the slimy texture and really enhances its flavor. This recipe is not super easy as it takes time to cook to properly develop all of the flavors. One of my favorite recipes to date, this southern Seafood Gumbo recipe takes me straight back to New … Close the lid and lower the heat to a simmer. Seafood Gumbo, with shrimp, crab, chicken Andouille sausage, and okra is an authentic spicy Cajun meal served over rice or grits. Add the sliced green onions, bell pepper, onion, celery, garlic, and tomato to the roux, and cook 8 minutes or until vegetables are tender. Stir your roux constantly while making it to ensure it doesn’t burn; Add the seafood broth slowly while stirring – this helps … Reduce the heat to medium low and simmer for 45 minutes. “Slap Ya Mama” Good Cajun Seafood Gumbo. Add onions, peppers, and celery, and stir until softened, about 5 minutes more. Stir in next 11 ingredients (thyme - garlic) and cook until vegetables are tender (about 20-30 minutes -- my okra was still frozen when I added it, so it probably took a bit longer to cook than if … In a cast-iron pot with a heavy lid over medium-high heat, add the oil and sauté the onion, celery, bell pepper, garlic, green onion tops, parsley, and sausage for 5 minutes. Here is an old camp recipe for alligator chili. In fact, the Bantu word for okra, ki ngombo, or gombo for short, is likely the origin of the Creole word “gumbo.” Gumbo … It is amazing and it is full of shrimp, crab and andouille. Get the recipe at Food & Wine. Create this simple recipe for easy seafood gumbo as an ideal dinner party meal. PRINT THIS RECIPE. Make this slow cooker recipe to feed a family and then serve your seafood gumbo with sourdough bread. DIRECTIONS. In a medium pot, heat 1 tablespoon vegetable oil over medium-high. Add water and salt, simmer, covered for 1 hour. Cook, stirring often, until roux is the color of peanut butter, about 20 minutes. The okra for this recipe is cooked for 30 minutes. Close the lid and lower the heat to a simmer. Next, add spices and seafood, simmer slowly 10 minutes, stirring often. All three of these ingredients – okra, filé powder and the dark oil-and-flour roux – are the thickening agents for this fairly spicy dish. Here, Slade Rushing of New Orleans's Brennan's step-by-step guide to make the best seafood gumbo. Typically you will need anywhere … Crack open a beer and start sipping while you peel the shrimp. Stir in the onion, bell … Gumbo is usually identified by its dark roux, cooked until it is a colour “a few shades from burning”. Add 10 cups water and parsley. Add all the spices and hot sauce. Add shrimp shell mixture, 1/2 cup each onion and celery, and garlic cloves; season with salt. Sprinkle in flour and, using a wire whisk, stir constantly until brown roux is … Add all the spices and hot sauce. Then, there is usually a dark roux made of vegetable oil and flour in authentic New Orleans gumbo. By Chef John Folse. Featuring warm spices, generous helpings of succulent seafood… Why is this recipe better than all the other ones I see on the internet? Ingredients. Add okra, onion, tomatoes with juice. Add the seafood stock, roux, and gumbo crabs. The base of this gumbo recipe is what Louisiana calls the “Holy Trinity”. So you might ask. Paul Prudhomme’s Chicken and Smoked Sausage Gumbo.