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Tammy’s Seafood Gumbo Recipe

Tammy’s Seafood Gumbo Recipe! Packed with lots of delicious seafood. And so many great authentic flavors. A recipe that’s so worth trying!!!


Tammy’s Seafood Gumbo Recipe
Tammy’s Seafood Gumbo Recipe

Tammy’s Seafood Gumbo Recipe

Course Main, Seafood
Cuisine Cajun
Keyword Cajun Food, Gumbo, Seafood
Prep Time 30 minutes
2 hours
Author cookingwithtammy

Equipment

  • 7 Qt / 6.6L Dutch Oven or Large Pot

Ingredients

  • 1 cup flour all-purpose
  • 1 cup oil avocado, veggie, canola, etc.
  • 1 lb scallops
  • 1 lb shrimp cleaned, deveined
  • 2 lbs crab claws
  • 6 pcs blu crab
  • 1/2 lb Langostino lobster or lobster tails cut up
  • 1 lb crawfish
  • 1 lb andouille sausage
  • 1 cup bell peppers red/green finely chopped
  • 1 cup celery chopped
  • 5 garlic cloves finely chopped (or 2 tbsp)
  • 8 cups seafood stock store bought or homemade
  • 3 cups chicken stock store-bought or homemade
  • 1 tbsp cajun seasoning
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tbsp worcestershire sauce
  • 1 12oz can or 1 1/2 cups beer Lager
  • 1 1/2 tsp thyme dried
  • 3-4 bay leaves
  • 10 springs parsley freshly chopped
  • 10 more or less okras sliced
  • 1/2 cup green onions chopped
  • 1/4 – 1/2 tsp file powder aka sassafras powder
  • hot pepper optional (hot sauce, cayenne, jalapeno, scotch bonnet, chillies, etc)

Instructions

  • Add oil to the pot.
  • Start off with browning the sausages
  • Remove and reserve.
  • Lower the flame to low heat.
  • Using the same pot add additional oil.
  • Add small amounts of flour while continously stirring for about 40 minutes, to prevent the flour from clumping and burning.
  • After the 1st 10 minutes, the roux will take on a lite caramel color. Once the roux has a nice nutty smell you're doing great!!!
  • After about 20 minutes the roux will be a darker caramel color.
  • 30 minutes roux will be a milk chocolate color.
  • 40 minutes later, the roux should have a dark chocolate appearance.
  • At this time the roux may give off a SLIGHTLY burnt scent, however, if during the cooking process u did everything as mentioned, you'll be ok.
  • Also, if no burnt particles rose to the top of the roux during the cooking process, it's ok. I know some folks who will add a potato to take away the burnt taste!!
  • In my opinion, it's not necessary because, during the last phase of the cooking process, all of the other ingredients added will mask any slightly burnt taste. It's like MAGIC!!! You'll be only left with goodness!!!
  • Add onions and stir for about 4-5 minutes
  • Add bell peppers and celery and combine for about 4-5 minutes
  • Add garlic and combine for about 2 minutes.
  • Add beer (Lager) preferred and combine.
  • Add stock and combine. Add cajun seasoning, onion powder, garlic powder, thyme, and Worcestershire sauce.
  • Increase the flame to medium to achieve a slow simmer.
  • Add reserved sausages, bay leaves, stir and cover with the lid.
    Cook for about 1 1/2 hours, while checking periodically.
  • Add seafood starting with hard shellfish (ex: blue crabs, crab claws, crawfish)
    Allow the seafood to sit in the gumbo for at least 10-15 minutes, before adding the shrimp, scallops, and lobster.
  • Add okras, parsley, and scallions.
  • Allow the seafood to cook thoroughly.
  • Add a small amount of file powder combine and serve with your favorite kind of hot rice!!!
  • ENJOY!!!!
Tammy’s Seafood Gumbo Recipe
Tammy's Seafood Gumbo Recipe
Tammy’s Seafood Gumbo Recipe


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