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Ingredient
Seafood Gumbo
Introduce
Ingredient
3/4 cup
bacon drippings
1 cup
flour
1 cup
chopped celery
2 cloves
garlic
1 pound
andouille sausage
3 quarts
water
6 cubes
beef bouillon
1 tablespoon
sugar
2 tablespoons
hot pepper sauce (Louisiana hot sauce)
1/2 teaspoon
Cajon Seasoning
1/2 teaspoon
dried thyme leaves
14.5 ounce
can stewed tomatoes
6 ounce
can tomato sauce
2 teaspoons
gumbo file powder
2 tablespoons
distilled white vinegar
1 pound
lump crabmeat
2 tablespoons
Worcester shire sauce
Cooking instructions
* Step 1
Make roux mix by whisking flour and bacon drippings constantly in sauce pan over medium-low heat until rich mahogany color. Remove from heat until it stops cooking. Usually 8-15 minutes.
* Step 2
Place celery, onion, green bell pepper, and garlic in food processor on pulse until finely chopped. Mix vegetables and sausage into roux mix and place back over medium-low heat until vegetables are tender. Usually 10-15 minutes.
* Step 3
Bring water and beef bouillon to boil in large pot (8 quarts or larger). Whisk the roux mix into boiling water once the cubes disolve. Reduce to simmer then mix in the rest of the base: sugar, salt, hot sauce, Cajon seasoning, bay leaves, thyme, stewed tomatoes and tomato sauce. Simmer for 1 hour and add the file gumbo powder at the 45 minute mark.
* Step 4
Mix in shrimp, crab meat, Worsteshire and white vinegar into gumbo and simmer for another 45 minutes. Mix in file gumbo powder before serving.
Note: if there is a photo you can click to enlarge it
Tag
bacon drippings
Flour
chopped celery
large green bell pepper
garlic
andouille sausage
yellow onion
water
beef bouillon
Sugar
hot pepper sauce (Louisiana hot sauce)
Cajon seasoning
Bay leaves
dried thyme leaves
can stewed tomatoes
can tomato sauce
Gumbo File Powder
distilled white vinegar
# lump crabmeat
uncooked medium shrimp peeled and deveined
Worcester shire sauce
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