SEAFOOD GUMBO
Seafood Gumbo is full of flavor, it’s savory and warm to the heart. Seafood gumbo is based on the beautiful peanut-butter color roux. With a huge debate whether it’s mandatory to add tomatoes or okra, it’s super important to make it the way I like to make it.
The best flavor comes from the chunky crab meat and shrimp swimming in the beautiful broth.
This recipe is the perfect choice and it also includes a little leftover to enjoy the day after.
This recipe is the perfect choice and it also includes a little leftover to enjoy the day after.
You can also freeze gumbo which is perfect to enjoy on a cold rainy day.
Ingredients
- 1 lb Smoked cajun andouille sausage or turkey sausage(personal preference)
- 2 lbs Jumbo or colossal shrimp(deveined,peeled and clean)
- 2 snow crab clusters(clean & add more to your liking)
- ½ cup vegetable or canola oil
- 1cup all-purpose flour
- ¼ cup butter (divided)
- 1 cup celery, minced
- 1 cup red bell pepper,minced
- 1 cup green bell pepper, minced
- 4 Garlic cloves, minced
- 1 large yellow onion, minced
- ¼ cup, Green onion, diced
- ⅓ cup fresh parsley, chopped
- 64 ounce, seafood broth
- 2 Tsps fresh thyme
- 3 Bay leaves
- 1 Tbsp onion powder
- 1 Tbsp garlic powder
- 1 Tsp Smoked paprika
- 1 to 2 Tbsps Cajun or Creole Seasoning
- 2 Tsps Sazon Seasoning ( Cilantro y Achiote )
- Salt and pepper to taste
- ½ Tsp Gumbo File
- Served With Steamed White Rice