Seafood Gumbo for the Holidays | How to make Seafood Gumbo
#seafoodgumbo for the holidays is a tradition for our family. We show you how to make ours using crabs and shrimp with rice along with some twists from #MamaandPapaJoe. #howtomakeseafoodgumbo, #shrimpgumborecipewithokra, #cookingseafoodgumbo, #howtomakegumbo, #crabandshrimpgumbowithrice, #holidaygumbo, #cookingseafoodgumbo, #christmasgumbo
Ingredients
1 cup olive oil (bacon grease, butter etc.)
2 cups of flour (much less oil in final product)
3.5-4 quarts of seafood stock (chicken stock or water)
3 cups chopped onions
1 cup chopped celery
1 cup chopped parsley
1 cup chopped green onions
1 cup bell pepper (red and Green)
2 tlbs minced garlic
Seafood - take your pick (crabs, oysters, scallops, shrimp, fish)
1-2 lbs Andouille sausage
1 oz dried shrimp, 4 bay leaves, 1 oz seafood boil (all no salt) tie in cheese cloth (optional)
1 lb okra
3 tsp Worcestershire sauce
1 tlbs hot sauce
2 cps dry white wine
Salt/Creole seasoning to taste
File to taste
Seafood Stock
Shrimp shells/fish carcass etc.
4 quarts water
1 medium onion quartered
3 cloves garlic rough chopped
1 large carrot chopped
1 stalk celery chopped large
Salt/pepper to taste
Cooking
Make roux (DO NOT BURN)
Add onions, bell peppers, celery (cook until softened)
Add garlic, green onions, ¾ cup of parsley cook for a few minutes
Brown andouille and okra (removes the slime and excess oil)
Add stock, Worcestershire, hot sauce, and wine. Bring to a boil then simmer for 1 hour
Drop in small amounts of seafood to intensify flavors and continue simmering for 1.5 - 2hrs
Raw crabs can be dropped in about a half hour before finishing, cooked crab about 10 mins
Add shrimp, scallops, fish, oysters etc. in the last 5 minutes and remove from heat
Add file to taste in pot or on your bowl
Garnish with leftover parsley and enjoy