Spicy Seafood Gumbo Recipe
Spicy Gumbo Recipe
1 pound medium shrimp in the shell
1/2 pound of diced Chicken
1 pound of crab legs
1 package smoked andouille sausage, in 1-inch-thick slices
1 garlic clove, minced (or a tablespoon of already minced garlic)
1 cup vegetable oil
1 ½ cups diced onion
1 cup diced green bell pepper
1/2 cup diced celery
1 cup all-purpose flour
1 tablespoon filé powder
4 cups chicken broth
2 cups water
2 cups cooked white rice
1/2 cup chopped green onions for garnish
cayenne to taste. I used about 1 tablespoon
Tony Chachere’s seasoning to taste
Slap Ya Mama Spicy seasoning to taste
Fresh cracked pepper to taste
1. For roux: Use a heavy pot like cast iron. If you don’t have cast iron any heavy bottom pot will work. Turn the stove heat on high, place your pot on the burner and put in the oil. Allow it to heat up for a moment and add the 1 cup of flour.
Stir until this is mixed well with no lumps. When the oil and flour start to bubble stir constantly for 5 minutes then turn your heat to down to medium high. In a few minutes, the flour will start to darken. Keep stirring using your spatula or whisk taking care to scrape every part of the pot bottom.
KEEP STIRRING. Its imperative that you keep stirring a roux otherwise it will burn. After a little more stirring you will see the flour getting browner. Keep stirring.You want the roux to resemble milk chocolate. Once that’s done, set it to the side and prep your vegetables, chop your sausage, detail your shrimp, and slightly cook the diced chicken.
2. In your heavy bottom pot, add onions, peppers, jalapenos, and celery, and stir until softened, about 5 minutes. Add the chicken broth, and water, and stir in garlic and semi cooked chicken, and sausage, then season with Tony Chachere’s, Slap Ya Mama Spicy, cayenne and pepper. Add the roux, and bring to a boil placing two bay leaves on top.
Reduce heat to low and simmer until thickened, stirring occasionally, about 1 hour.
3. In the last 10 minutes of cooking, add shrimp and crab legs. Once shrimp is pink and cooked through, taste and adjust seasonings. Stir in green onions, reserving some for garnish.
4. Cool down, serve over rice, and enjoy!
DISCLAIMER: This is an okra free gumbo because I strongly dislike okra. I know, I know gumbo literally means okra, so feel free to add it if you like along with tomatoes and or tomato paste.
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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