Seafood Gumbo Recipe

Seafood gumbo is a hot soup most popular in the Southern U.S.A. It is a flavorful mix of various meat and seafood such as sausages, shrimps, King crab legs and lump crab meat. The sauce is a mixture of chicken and shrimp stock. Bell peppers, celery and onions are added to give more flavor to the sauce. Other recipes add vegetables such as okra, parsley and green onions.

Ingredients:

• 3 lbs extra large shrimps
• 2 lbs King crab legs
• 1.5 lbs snow crab legs
• 1 lb lump crab meat (optional)
• 2 lbs chicken andouille sausage (chopped)
• 1 cup all-purpose flour
• 1/2 cup canola or vegetable oil
• 1 yellow bell pepper (finely diced)
• 1 green bell pepper (finely diced)
• 1 tbsp Worcestershire sauce
• 1 tbsp Creole seasoning
• 1/2 cup salted butter (divided)
• 2 tbsp minced garlic
• 1 tsp dried thyme
• 3-5 bay leaves
• 1 cup celery (finely chopped)
• 1/2 cup green onions (chopped)
• 1/4 cup curly parsley (chopped)
• 12 oz beer
• 64 oz chicken broth
• 2 cups yellow onion (chopped)

Instructions:

Shrimp & Chicken Stock:

Peel and devein 3 lbs of extra-large shrimps.
Set aside the shrimp shells.

Prepare a pot over medium-high heat.
Add 1/4 cup of salted butter.
Add the shrimp shells.
Stir and cook until butter melts.
Once it melts, add 64 oz of chicken broth.
Let it boil and cover the lid.
Let it simmer for 15 minutes.
Once done, switch off the heat.
Set aside.

Seafood Gumbo:

Set a large pot over medium-high heat.
Add chopped chicken andouille sausages.
Stir and cook until browned and oil separates.
Once browned, remove the sausages from the pot and transfer to a plate.
Add 1/2 cup of canola or vegetable oil and 1/4 cup of salted butter.
Stir until butter melts.
Gradually add all-purpose flour and continue to stir for 10 minutes.
Continue to cook for 30 minutes over medium-low heat.
Add chopped yellow onions.
Cook for 5 minutes.
Add chopped celery and bell peppers.
Stir and cook for 5-10 minutes.
Add minced garlic and stir for a minute.
Pour 12 oz beer.
Stir to combine.
Drain the shrimp and chicken stock over the pot to sift the shrimp shells.
Stir well.
Season with Creole seasoning, Worcestershire sauce and dried thyme.
Stir to combine.
Add the cooked chicken andouille sausages and 3 bay leaves.
Stir it and bring it to a boil.
Cover the pot and let it simmer for 90 minutes.
After 90 minutes, stir the mixture.
Add chopped green onions and parsley.
Add peeled and deveined extra-large shrimps.
Stir and cook for 5-7 minutes or until shrimps are cooked.
Add King crab legs, snow crab legs and lump crab meat.
Stir and let it simmer until done.
Remove from the heat and transfer to a serving bowl.
Serve and enjoy!

Images – https://www.youtube.com/watch?v=XuiKYWb7s5o