Spicy Seafood Gumbo Recipe
Cast Iron Skillet for the roux, and heavy bottomed pot for gumbo.
The seasonings used:
Step 1: Roux
Use a wisk, or whatever you have handy to mix the flour and oil. Be sure to stir all the clumps and lumps away. This is the color that you’re looking for.
Step 2: We try to eat mostly organic. Chop up your vegetables like so:
Then give them a nice sautee.
Get your meat together.
Step 3: Combine chicken broth, water, roux, vegetables, chicken, and sausage to the pot. Season to taste
Let simmer for one hour, add seafood the last ten minutes and enjoy!
Discussion: It was our (my boyfriend and I) first time making a roux. This is our second time attempting gumbo at home since taking the cooking class in Louisiana. The first time we used Zatarain’s Gumbo base which was okay. But if you’ve had the real thing it just wont do. So we made it again using an actual roux and the results were AMAZING!
Our next Louisana staple will be a crawfish boil but we have a while until Crawfish season. What are your favorite Louisana dishes?
Id love to hear from you!
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