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Seafood Gumbo
Seafood Gumbo

Before you jump to Seafood Gumbo recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Choice.

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One initial thing you can do is to pay close attention to the choices you make when you’re at the grocery as you probably buy lots of items out of habit. As an example, in all likelihood you have never checked the box of your favorite cereal to see how much sugar it has. One wholesome option that can give you a great start to your day is oatmeal. Add fruits or spices to enhance the flavor and now you have a breakfast that can become a usual part of your new healthy eating plan.

All in all, it is not hard to start making healthy eating a regular part of your daily lifestyle.

We hope you got insight from reading it, now let’s go back to seafood gumbo recipe. To make seafood gumbo you only need 27 ingredients and 4 steps. Here is how you do that.

The ingredients needed to prepare Seafood Gumbo:
  1. Prepare Roux ingredients
  2. Provide 3/4 cup bacon drippings
  3. Take 1 cup flour
  4. You need Vegetable mix
  5. Prepare 1 cup chopped celery
  6. Take 1 large green bell pepper
  7. Take 2 cloves garlic
  8. Provide 1 pound andouille sausage
  9. Get 1 yellow onion
  10. You need Gumbo base
  11. You need 3 quarts water
  12. You need 6 cubes beef bouillon
  13. Prepare 1 tablespoon sugar
  14. Provide to taste Salt
  15. Use 2 tablespoons hot pepper sauce (Louisiana hot sauce)
  16. Use 1/2 teaspoon Cajon Seasoning
  17. You need 4 bay leaves
  18. Get 1/2 teaspoon dried thyme leaves
  19. Get 14.5 ounce can stewed tomatoes
  20. Take 6 ounce can tomato sauce
  21. Provide 2 teaspoons gumbo file powder
  22. You need Seafood mix
  23. Get 2 tablespoons distilled white vinegar
  24. Take 1 pound lump crabmeat
  25. Take 3 pounds uncooked medium shrimp (peeled and deveined)
  26. Provide 2 tablespoons Worcester shire sauce
  27. You need 2 teaspoons gumbo file powder
Steps to make Seafood Gumbo:
  1. Make roux mix by whisking flour and bacon drippings constantly in sauce pan over medium-low heat until rich mahogany color. Remove from heat until it stops cooking. Usually 8-15 minutes.
  2. Place celery, onion, green bell pepper, and garlic in food processor on pulse until finely chopped. Mix vegetables and sausage into roux mix and place back over medium-low heat until vegetables are tender. Usually 10-15 minutes.
  3. Bring water and beef bouillon to boil in large pot (8 quarts or larger). Whisk the roux mix into boiling water once the cubes disolve. Reduce to simmer then mix in the rest of the base: sugar, salt, hot sauce, Cajon seasoning, bay leaves, thyme, stewed tomatoes and tomato sauce. Simmer for 1 hour and add the file gumbo powder at the 45 minute mark.
  4. Mix in shrimp, crab meat, Worsteshire and white vinegar into gumbo and simmer for another 45 minutes. Mix in file gumbo powder before serving.

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