Easy Seafood Gumbo Recipe | #SoulFoodSunday
Seafood gumbo is a classic dish that can seem intimidating, but with this recipe, you'll see just how easy it is to make. The key is the roux, made with flour and oil, which adds richness and depth of flavor. In addition to the roux, this gumbo is packed with delicious ingredients like shrimp, sausage, bell peppers, onions, garlic, and spices like Creole seasoning. The shrimp is cooked just until tender, while the sausage adds a smoky and savory element to the dish. The result is a hearty and flavorful gumbo that is perfect for any occasion. Whether you're serving it for #SoulFoodSunday or just want a comforting meal, this seafood gumbo recipe is sure to impress.
Ingredients:
- Shrimp (3 pounds)
- All-purpose flour (1 cup)
- Canola oil (1/2 cup)
- Bell peppers (1 yellow, 1 green)
- Worcestershire sauce
- Creole or Cajun seasoning
- Butter (1/2 cup)
- Minced garlic
- Thyme
- Bay leaves (3)
- Celery (1 cup, chopped)
- Green onions
- Parsley
- Beer (12 ounces)
- Andouille sausage
- Chicken broth (64 ounces)
Cooking steps:
- Peel and devein the shrimp, saving the shells for later.
- In a large pot, melt 1/4 cup of butter and add the shrimp shells. Cook down to extract the seafood flavor.
- Add the chicken broth and bring to a boil. Simmer for 15 minutes.
- In a separate pot, brown the sliced andouille sausage.
- In the pot with the shrimp stock, melt the remaining 1/4 cup of butter and add the flour. Cook for 30-40 minutes to make the roux.
- Add the chopped veggies (onions, bell peppers, celery) and cook for 10 minutes.
- Add the garlic and cook for 1 minute.
- Incorporate the beer and stir well.
- Add the Creole or Cajun seasoning, Worcestershire sauce, and thyme.
- Stir in the browned sausage and bay leaves.
- Bring the mixture to a boil, then reduce to a simmer. Cover and cook for 90 minutes.
- Remove the bay leaves and stir in the green onions and parsley.
- Add the shrimp and cook for 5-7 minutes, until tender.
- Serve hot with rice or crusty bread.
