How to Cook Perfect Seafood Gumbo

Seafood Gumbo. Gumbo is one dish that makes Louisiana cuisine so famous. 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. This recipe calls for seafood, but you could also use chicken, duck or sausage.

There's nothing like a warm bowl of gumbo, and I especially like a seafood gumbo. Making a big pot of gumbo is a little labor intensive, but it lasts for days and only gets better with time. It's perfect for a lazy afternoon spent at home. You can have Seafood Gumbo using 12 ingredients and 6 steps. Here is how you cook that.

Ingredients of Seafood Gumbo

1. It's 3 of whole crabs.
2. You need 3 of Chicken breast.
3. It's 4 of beef smoked sausages.
4. Prepare 2 pounds of jumbo deveined shrimp.
5. You need of I onion.
6. You need 1 of bell pepper.
7. Prepare 1 can of diced tomatoes.
8. You need of Gumbo file.
9. It's 1/2 cup of flour.
10. It's 3 tablespoon of butter.
11. It's 3 cloves of garlic.
12. It's of Chicken stock.

Remove from the heat and set aside. This is a real SEAFOOD gumbo. This is the best gumbo I've ever had. The crab boil is the key ingredient - do not omit it.

Seafood Gumbo step by step

1. Cut onion and bell pepper garlic set aside. Cut up smoked sausage and set aside cut.
2. Up chicken breast set aside.
3. To make your rue melt 3 tablespoons of butter add a half a cup of flour keep stirring until light brown add all cut up ingredients and chicken stock.
4. In a separate pot steam crab until done. Once crab is done depart the crab take back shell off and clean all poop out rinse with cold water..
5. Once crab is cleaned and separated add all ingredients to pot with chicken stop add shrimp last. Season to your tasting. Don’t add too much gumbo file because it’s overwhelming when you add too much..
6. Add can tomatoes let simmer 15 min😊.

The smell will drive you nuts!!! Some opt for seafood, others for chicken and andouille. For this recipe, we chose to fill the gumbo with heady seafood ingredients such as fresh crabmeat, shrimp, and oysters. Seafood gumbo, packed with shrimp, oysters, red snapper, and, especially Louisiana blue crab, is a classic South Louisiana dish. Ben Thibodeaux, chef de cuisine of Dickie Brennan's Tableau in Le Petit Theatre, says, "Our warm, fertile waters help our blue crabs get nice and fat, which lends a sweetness to the seafood gumbo.