How to make Seafood Gumbo
Delicious Seafood Gumbo Recipe
Chop 2 small tilapia fish into small square shape pieces
Chop 2 andouille sausage (13-16 oz pack) into 1/4 inch wide circles.
Place a pan over medium heat. To the pan add 1/2 cup of oil. Add 2 chopped tilapia fish and andouille sausage and cook them until they brown, approximately 10 mins. Then sit aside.
Chop up 1/2 medium onion, 1 large stalk of celery, 1/2 small green pepper, and a small jalapeno pepper into small pieces. Use about a hand full of jalapeno peppers
Roux: Place a pot over low heat and to the pan add the oil from the pan you fried the fish and sausage in. Add 1/3 cup of flour and whisk flour and oil until roux turns a peanut butter brown and thickens. Stir constantly and thoroughly. Right before roux is done, add vegetable to the roux and continue to stir until it’s done.
Cut fire off and then add about a cup worth of frozen okra, 1 tbs of minced garlic and garlic juice, 1/2 cup of diced tomatoes, and andouille sausage
Add 3 squirts of worcestershire sauce, 1/2 tsp of basil seasoning, 1/2 tsp of oregano, 1/2 tsp of thyme, 1/2 tsp of pepper, 1-2 tbs of creole seasoning, 1 tsp of sugar, 1 bay leaf
Cut fire onto medium heat then add 2 quarts of chicken and shrimp broth to cover. Then whisk all the ingredients together. Cook for about 45 minutes.
Peal tails and skin off of medium uncooked deveined shrimp.
Add fish, 1/2 pound of lump crab meat, about 25 shrimp, and crab claws. Cook until shrimp turn orange and then cut fire off