This SEAFOOD GUMBO is addictive, I could eat it everyday, it is delicious. I prepare it a few times a year, especially if we’re having friends over or celebrating during the holidays…every time I make it I get tons of compliments and I always end up giving out the recipe. I love the combination of shrimp, crab legs and sausage, but I have added oysters, lump crab and fish too and it’s all good. My homemade seasoning is the best I’ve ever tasted, and it is by far better than any store bought seasoning. It all starts with a good roux, shrimp and vegetable stock and the seasoning, and after that it’ll be smooth sailing. It goes so well with white rice, and I know once you try it you will love it. ❤️
INGREDIENTS——————————-
2 lbs whole fresh shrimp (peeled and deveined)
1 lb smoked Andouille sausage (you can double it or use your favorite)
2 lbs Crab legs (cooked) (or crab meat)
1 1/2 C. Chopped onions
1 1/4 C. Chopped celery
1 1/4 C. Chopped green bell pepper
1/3 C. Thin sliced green scallions (tops)
2 Tbs minced parsley
5 large garlic cloves (minced)
1 1/2 C. Crushed tomatoes
4 C. Fresh Okra slices (or frozen)
1/2 tsp Season All seasoning for Okra (or your favorite)
7-8 C. Shrimp Stock
White rice (for side)
chopped green onions (for garnish)
Roux________________________________
3/4 C. Vegetable oil
3/4 C. All purpose flour
SEASONING————————-
3 Bay leaves crushed
1 1/2 tsp dried Thyme leaves
Salt as needed
1 1/4 tsp freshly ground black pepper
1/4 tdp Cayenne pepper (you decide )
4 tsp lemon juice
10 Whole Allspice (ground with bay leaves)
1/2 tsp Mace
8 Whole Cloves (ground with bay leaves)
1/4 tsp dried basil
1/2 tsp paprika
1/2 -1 tsp garlic powder
1/2-1 tsp onion powder
SHRIMP STOCK————————————-
2 lbs shrimp shells
Some Vegetable scraps
8 C. Cold water
SUGGESTED VIDEOS ——————————
White beans and Ham Soup
Homemade Vegetable Beef Soup
Tacos GOBERNADOR
Crab TOSTADAS
Tuna Enchiladas
CABBAGE ROLLS
FRIED SHRIMP
FISH TACOS
DISCLAIMER
DO NOT EAT OR SERVE THIS DISH TO ANYONE WHO IS OR MIGHT BE ALLERGIC TO ANY INGREDIENT IN THIS DISH.
#seafoodgumbo
#gumbo
#rachelcookswithlove
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Rachel my late husband love to make seafood gumbo he was great at it. We all enjoyed it so much when he made gumbo yours looks absolutely delicious. Merry Christmas to you and your Ron.
Que delicioso se be.me encanta el Gumbo Buen provecho.
I love you channel!!! My husband is from south Texas ( the valley ) and I am from Louisiana. I have changed the way I make his favorites from what I have learned from you and he loves the changes. He always loved my cooking but said I have taken it up a level. I make a chicken and sausage gumbo every christmas eve but I think I will surprise him with this recipe this year. Thank you
Rachel, You are amazing. I’ve only recently discovered your channel. With your style and explanations of the steps, you make learning fun and intimidating dishes seem easy. Thank you! Having your video playing while I’m in the kitchen following along, feels like I’m getting a second chance to learn how to cook from my mother and aunts. ❤. The love you cook with is clear.
I also really enjoyed your video on your cookware collection. I just wish you had show off the pots you use to steam you tamales.
I love, love, love seafood! Ms. Rachel this recipe is so easy and of course delicious! You made it look so effortless! I can eat seafood every day! I am so happy that you have a recipe for seafood! Thank you very much for this recipe! Please give us more seafood recipes hermosa! God bless you my friend! Hugs to you! ❤❤❤❤❤❤
Delicious looking. 😋❤❤❤❤👍
Looks simply delicious Rachel 🦀🦞🦐🍤🧅🥕🥬🫑🧄🍅🧂
I might make this with just the shrimp. Crablegs are too much trouble to me. Thank you Rachel.
Thanks Rachel for all your recipes you share. your dishes simply taste awesome and are always fun to make
I ill be trying this dish
Oh My Gosh! I am so happy I found our channel! I can't wait to try all of your recipies. You should have a show on the food network!
Rachel Please write a cook book!!!!!!! I love all your recipes. My teacher of Italian cooking did a paperback book that she sold herself. It would make terrific Christmas gifts. Hopefully then you
can do a beautiful book to sell at Amazon. You really are the best of any chefs.
This is almost identical to my gumbo. Most people do not know I put tomatoes in my gumbo, but it's missing flavor without the tomatoes, and I'm 1/2 creole so there's that. Try using a can of hot rotel, the habanero in it gives it the perfect kick. I also add some diced chicken thighs or a few chicken wings. Some of my family have been wanting my gumbo recipe but I'm not budging on the spices and none of them put tomatoes in theirs and 1 of them was like, I didn't know you put tomatoes in there. Creole gumbos normally have tomatoes. I normally use chicken stock, but use seafood stock if I peel the shrimp myself. I think you did a good job on this, I hate when people don't put sausage in seafood gumbo, I gumbo has to have sausage.
I was planning to make paella for Christmas dinner but now I'm thinking gumbo may have to let my two sons decide which they want. Thank you for another outstanding recipe
😍that’s looks so yummy!
Hello, Rachel….love your channel! I grew up in the South cooking lots of gumbos…..
Try making your roux with bacon grease instead of vegetable oil. It gives a extra depth of flavor. ❤️
That looks so delicious , wish I could’ve had some now, you are absolutely the best , thanks for the video,best wishes 🙏
I love your videos everything is so precise you're such a good instructor thank you
😋 delicious. Thank You. for this recipe. 💙🙏
Looks amazing
Beautiful presentation 🎉
I love gumbo! I've only made it twice in my life and for some reason the second time around the oil from the rue rose to the surface after the broth was done. I had to use the edges of paper towels to absorb it. It didn't happen the first time. What did I do wrong?
I live close to New Orleans, so I've made and eaten many bowls of gumbo, and this looks fantastic. Never used coriander, cloves and mace before in gumbo. I have to try that. Thanks for the recipe. Feliz Navidad.
Merry Christmas Rachel and Ron ❤
I am so hungry for this gumbo!
Are you guys not going to Texas this year?
That looks so yummy!
We love your recipes
.thank you for sharing
Yummy! Yummy! Yum! This looks amazing and flavorful!
With the exception of the okra and tomatoes (personal opinion) you nailed it! Our seafood gumbo normally takes 2 days. The stock is made the day before along with the base roux and vegetables and iced down. The day we eat it the fresh seafood is added an hour or 2 before eating. Of course, we make a large soup pot because we are feeding a lot of people on Christmas Eve. I believe I’m going to try your seasoning mix this year. Sounds like Old Bay.