Seafood Gumbo - Chef Fun Kitchen

Seafood Gumbo

This delightful Seafood Gumbo is complete of shrimp and crab and it has a pleasing spicy kick. There’s not anything like a heat bowl of gumbo, and that i specifically like a seafood gumbo.

Creating a big pot of gumbo is a touch hard work in depth, but it lasts for days and most effective receives higher with time. It’s ideal for a lazy afternoon spent at domestic. build a pleasing fireplace within the fireplace and placed your largest pot on the stove.

Seafood Gumbo

The most time-ingesting part and the maximum essential element is making the roux. it's far a procedure that need to not be rushed. It paperwork the base of the flavor and you really need to make the effort and develop a deep, robust flavor. Making roux can take some exercise. flip the warmth up too excessive and it will burn and you may must begin once more.

In addition to shrimp and crab, this Seafood Gumbo is likewise flavored with the Holy Trinity- (onions, bell pepper, and celery), lots of garlic, a bottle of beer, thyme, bay leaves, Worcestershire sauce, and masses of Cajun seasoning. Plus there’s a pound of andouille sausage for a few meatiness.

Seafood Gumbo


  • 2 pounds unpeeled fresh large shrimp
  • 1/2 cup butter, divided
  • 2 (32-ounce) cartons chicken broth
  • 1 pound andouille sausage, sliced
  • 1/2 cup vegetable oil
  • 1 cup all-purpose flour
  • 2 cups finely chopped yellow onion
  • 1 cup finely chopped green bell pepper
  • 1 cup finely chopped celery
  • 2 tablespoons minced garlic
  • 1 (12-ounce) bottle amber beer
  • 1 tablespoon Cajun seasoning
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • 1/2 cup green onion tops
  • 1/4 cup chopped fresh parsley
  • 1 pound lump crabmeat
  • Cooked rice for serving


  1. Peel and devein shrimp, placing shrimp shells in a big pot. Refrigerate shrimp till needed.
  2. In a massive pot, soften 1/four cup butter over medium heat. add shrimp shells and cook until crimson. Then upload broth.
  3. Bring broth to a boil, reduce warmth and simmer 15 minutes. get rid of from heat and hold heat until wanted.
  4. In a large Dutch oven, cook dinner sausage until browned. eliminate sausage with a slotted spoon and set aside.
  5. Upload oil and ultimate 1/four cup butter to Dutch oven. heat over medium warmth until butter is absolutely melted.
  6. Add flour and stir with timber spoon till smooth.
  7. Lessen warmth to medium low and cook dinner, stirring frequently until roux is a dark caramel color. this may take 30 to forty minutes.
  8. Upload onion and cook for five mins, stirring frequently.
  9. Upload green pepper and celery and cook for five more mins, stirring regularly.
  10. Add garlic and prepare dinner 1 minute.
  11. Add beer and stir in well.
  12. Pour shrimp inventory via a exceptional-meshed sieve into Dutch oven. (i love to feature it in three separate additions, mixing nicely between additions.
  13. Add Cajun seasoning, Worcestershire sauce, thyme, and bay leaves, plus the reserved andouille sausage. carry to a boil. lessen heat to medium-low, cowl and simmer for 1 1/2 hours.
  14. Add green onions, parsley, and shrimp. whilst shrimp are red, take away from heat and stir in crabmeat.
  15. Serve with white rice.

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