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Seafood Gumbo

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This recipe feeds a small gathering of family and friends but it is easily doubled or tripled. The key to great gumbo is to BE PATIENT.

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Seafood Gumbo


Ingredients Needed For Seafood Gumbo
1 1/2 cups all-purpose flour
1 1/2 cups butter
4-5 quarts chicken broth
1 1/2 lbs boneless, skinless chicken thighs, chopped
4 bay leaves
4 lbs. chopped onions
2-3 bell peppers, chopped
1 small bunch celery, chopped (don't forget the center leaves; they're the best part!)
1 bunch green onions, chopped
2 links smoked sausage, diced (I use Prasek's pork/beef)
2 TBS dried basil
2 TBS dried thyme
3/4 tsp rubbed sage
3/4 tsp white pepper
3/4 tsp cayenne pepper
2 TBS. gumbo filé (I like Zatarain's)
2 cloves garlic, minced
2 TBS Worcestershire
1 tsp salt
Several dashes hot sauce (I like Tabasco or Louisiana)
1 large can diced, stewed tomatoes
1- 8 oz. bag frozen okra (I don't recommend fresh for this recipe.)
2 TBS chopped cilantro
2-3 lbs shrimp, peeled and deveined (18-20 size works well here)
5 cups cooked white rice
plenty of Saltine crackers
extra hot sauce

Directions To Prepare Seafood Gumbo
Heat flour and butter together in a large pot to make a roux. Cook over medium-low heat, stirring almost constantly with a wooden spoon, until medium brown in color. Good gumbo begins with good roux. If you walk away and burn it, throw it out and start over! Dark roux should be the color of penny when it's just right.
In a separate saucepan, combine broth, chopped chicken thighs and bay leaves; bring to simmer. Add liquid to roux in pot; bring the whole thing to a simmer.
Using a large skillet, sauté onions, bell peppers, celery, green onions and sausage together until soft and slightly browned. Add to pot. Stir in spices, filé, garlic, Worcestershire, salt, hot sauce, tomatoes, okra and cilantro. Cover; cook over low heat for about 2 hours.
Add shrimp to gumbo; cook just until shrimp is opaque (maybe three to five minutes. Overcooked shrimp is rubbery!). Ladle hot gumbo into each serving bowl. Mold your rice into a cup and dump the rice into the center of the gumbo. Serve with crackers and pass the hot sauce for those who have a Pepper Belly.


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Saturday, October 21, 2017, 10:54 pm


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