This seafood gumbo recipe is a winner and captures first place in Louisiana cooking competition. It takes a slightly different approach with the addition of lobster tail and extra Cajun Creole seasoning. The smoked andouille normally used is left out giving it a pure seafood gumbo flavor. Being an authentic Louisiana Cajun recipe, it has a powerfully deep flavor and the extra salt and heat can really jolt your taste buds.
The first time I made this my wife and I had some friends over for dinner. It was a cold and damp winter day just before Christmas. A perfect Louisiana gumbo evening it was. Our guests were completely blown away by the deeply delicious, dark and delectable dish loaded with fresh seafood. We filled their bowls with Louisiana's favorite food and it filled their hearts and warmed their souls.
If possible use fresh caught shrimp and include the shells in your stock to deepen the seafood taste. If you cannot get fresh shrimp, frozen from your grocer will be delicious also. Do make a stock first to give this recipe the deep flavor it deserves. The stock is very easy to make and the results will be rewarding.
Follow this easy to make Seafood Gumbo Recipe and you are guaranteed to wow your friends and family with the most delicious Louisiana dish known.
Bring 4 quarts of water to a boil in a large pot. Add one whole chicken, the shrimp shells if you have them, one large onion quartered, 4 stalks of celery, 12 whole pepper corns and 1 teaspoon salt. When all comes to a rolling boil, reduce heat to medium low and cook for two hours to extract the full range of flavor from the chicken bones and shells.
Remove chicken, strain and hold in reserve. This should yield 3 quarts of flavorful stock for your gumbo. I like to use the cooked chicken later in a homemade salad for sandwiches.
Seafood Gumbo Recipe
1-1/2 cup all purpose flour
1 cup vegetable oil (corn oil is best)
3 quarts homemade stock (see above directions)
2 cups finely chopped onion
1 cup chopped celery
1 cup chopped green pepper
4 cloves fresh garlic finely diced
3 bay leaves
2 blue crab
1 large lobster tail with shell
3 pounds medium shrimp peeled and deveined
1 pound crabmeat
1/4 cup fresh parsley finely chopped
1 bunch green onions chopped
Cooked rice to be served with gumbo
Before starting your roux, chop the onions, celery, green pepper and garlic then hold in reserve covered.
Place flour and oil in a heavy pot and make a roux. See these complete directions for preparing. When roux is the the right milk chocolate color add the chopped vegetables and cook on medium heat for 5 minutes. Ladle the stock into this cooked mixture one cup at a time stirring well between ladles.
Next add the lobster tail, blue crabs, Tony Chachere's seasoning and bay leaves. Cook this on low heat for 30 minutes. Remove lobster tail and allow to cool. Remove from shell, chop into bite size pieces and refrigerate.
Continue cooking for 30 minutes. Add the shrimp, crab meat and cooked lobster tail. Cook 10 minutes stirring gently a few times. Remove from heat, add green onions and parsley. Stir, cover and allow to sit for 15 minutes.
To serve this New Orleans style Louisiana delight, place 1/4 cup rice in bowl and serve 1 cup of gumbo over rice. A dash of Tabasco sauce will spice it up Cajun style.
I like to serve a simple fresh green salad with a light vinagarette dressing and toasted french bread.
Will serve 10-12 hungry diners.
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