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Authentic Louisiana Seafood Gumbo Recipe
Seafood Gumbo Recipe
An authentic yummy seafood gumbo recipe and Louisiana cajun cooking just go hand in hand. If one dish exemplifies New Orleans, it most certainly would be a spicy gumbo recipe. Here is my seafood gumbo recipe. It is authentic.
The only argument that may occur with this particular seafood gumbo recipe is the use of both okra and file powder (pronounced FEE-lay). Gumbo file is used as a thickening agent for seafood gumbo recipes as well as to add flavor. Gumbo purists argue that gumbo file powder and okra should not be used together in gumbo recipes. Well, a gumbo recipe isn't gumbo without okra, as far as I'm concerned. And I like the added flavor that gumbo file adds to the dish.
If you're wondering, file powder is ground sassafras leaves. And NEVER add it to your seafood gumbo recipe while it is still cooking on the stove. The gumbo file will become stringy and well, unappetizing.
Seafood Gumbo Recipe Ingredients
Seafood Gumbo Recipe Ingredients to serve 4-6
1 tablespoon butter (not margarine)2 cloves garlic1/4 cup each- chopped celery and chopped green bell pepper1/2 pound chopped okra1/2 pound andouille sausage (kielbasa can be used as a substitute)3 tablespoons butter1/2 pound boneless chicken thighs3 tablespoons flour (all-purpose)1 cup water1 cup beef broth2 cups chicken broth1 pound peeled and deveined shrimp (can substitute crab, scallops or crawdads)1 teaspoon each- parsley and thyme2 tablespoons Creole seasoning1 bay leafsalt to tastecayenne pepper to taste (about 1/8 teaspoon is about average heat)1/4 teaspoon hot sauce (again, adjust according to your personal tastes)1 cup uncooked riceFile powder, optional (highly recommended, though)
Seafoood Gumbo Recipe Instructions
Melt 1 tablespoon of butter in a large, heavy skillet. Add the next four ingredients. Stir fry until vegetables are tender and onions are translucent. Remove from skillet when done.Add the sausage to the same skillet. Remove from skillet when done. Add the 3 tablespoons of butter. After the butter melts, add the chicken thighs and cook til done, about 25 minutes. Remove chicken from pan.Turn heat to medium. Add the flour to the rest of the butter already in the skillet. Stir the flour constantly to make a roux, about 20 minutes. It should turn a brown color when the roux is done. Then add the water and cooked vegetables to the roux. Leave the heat on medium and bring to a boil.After it starts boiling, add the broths, cooked chicken thighs, sausage, and bay leaf. Simmer for one hour or til chicken and sausage are done.Meanwhile, prepare the rice according to directions on package.Add the seafood to the gumbo after the chicken and sausage are done. Add the seasonings and hot sauce. Cook for about 15 minutes longer. Remove bay leaf.To serve, divide the rice into bowls. Pour the seafood gumbo on top. Sprinkle file powder in each individual bowl and stir. Do not add the file powder to the pot or it will become an unpleasant texture.