Seafood Gumbo Soup

Now after adding the seafood you can remove the whole pot from the eye because the gumbo will be so hot it will cook your shrimp scallops crab meat.

Seafood gumbo soup. Seafood based gumbo generally has shrimp crab meat and sometimes oysters. Gumbo is one dish that makes louisiana cuisine so famous. Cook onions bell pepper and garlic in butter 5 minutes stirring occasionally. Gumbo is a heavily seasoned soup or stew that combines several varieties of meat or seafood with a sauce or gravy.

The smell will drive you nuts. Serve with lemon slices if desired. Add flour reduce heat to medium and cook stirring constantly about 10 minutes or until roux is a medium to dark brown. Any combination of meat or seafood can be used.

Remove from the heat. I didn t add my seafood till the last 5 minutes while on the stove then i removed it from the stove. Andouille sausage is often added to both meat and. This is a real seafood gumbo.

The crab boil is the key ingredient do not omit it. It is also good if you add file powder. We live across the state line in texas and can t seem to get enough of this traditional gumbo recipe that features okra shrimp spicy seasonings and what is called the holy trinity onions green peppers and celery. Meat based gumbo may consist of chicken duck squirrel or rabbit with oysters occasionally added.

Cook uncovered for 2 minutes or until heated through. Let it cooled down naturally then put in the fridge served it w rice corn muffins. Serve with french bread over rice. Heat remaining 3 tbsp.

This is the best gumbo i ve ever had. It is relatively easy as far as a gumbo goes and oh so good. Oil in a large heavy pot over high heat. This recipe is a combination of gumbo and seafood soup.

In 4 quart dutch oven melt butter over medium heat. This recipe calls for seafood but you could also use chicken duck or sausage. Ruth aubey san antonio texas. Cook 3 4 minutes longer or until shrimp turn pink.

No meat in here. A recipe for seafood gumbo that contains oysters crab and shrimp in a spicy thick broth made with spices aromatic vegetables and a dark roux. I make it for large get togethers and everyone begs for the recipe.