Beach Food Doesn't Get Any Better Than This Florida Beach Gumbo.

Really ramp up your vacation dining with this Florida Beach Gumbo.
Winter is the perfect time to enjoy sand, sun and mild weather on Florida beaches.

There is no more satisfying dining than a steaming bowl of delicious gumbo after a cold day on the beach.

This recipe was developed on a Florida vacation in February for a group of hungry beach bums. Everyone wanted a hearty meal using local seafood with lots of protein. And everyone requested a meal that offered something different than the normal fried, broiled or grilled fish. So this recipe was created to satisfy that request and it turned out to be a real winner.

Beach Gumbo

Florida Beach Gumbo

Ingredients

2/3 cup corn oil

1 cup flour

3 boneless chicken breast halves cut into small bite sized pieces

2 cups andouille sliced (any lean smoked sausage will work)

2 pounds fresh shrimp tails peeled and deveined

2 cups chopped onion

1 cup chopped celery

1 whole red or green pepper diced

3 cloves garlic

1 teaspoon Ragin Cajun Original Seasoning

3 bay leaves

3 quarts chicken stock

1 teaspoon Tabasco sauce

1/2 cup chopped green onions

Here are the cooking directions.

In a large heavy pot mix oil and flour and cook on high stirring constantly until mixture bubbles. Turn heat to medium and continue to cook while stirring. You want to brown the flour to a milk chocolate color. This is the roux. Do not stop stirring.

When the flour mixture gets to the color of peanut butter, turn the heat to low and continue to stir. Do not stop stirring. This is key to making a roux. If you stop it burns. If it burns your gumbo is ruined. Continue to stir and cook on low and in 45 minutes to 1 hour your roux will reach that milk chocolate color.

Now add the onions, celery, bell pepper and garlic to this and saute for 6-8 minutes. When vegetables are soft add the stock one cup at a time, stirring well between cups. Next add andouille, Tony’s seasoning, Tabasco and bay leaves. Stir and simmer on low heat for 30 minutes.

Add the chicken and simmer for 1 hour. Finally, add the shrimp, stir and simmer 10-15 minutes. Serve with rice. The correct ratio to serve is 1/3 cup rice to 1 cup gumbo.

A fresh green salad and warm French bread served with this gumbo will make a complete meal.

Serves 10-12.

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