Daily Recipes
  • Home
  • All Recipes
    • Lunch
    • Dinner
    • Breakfast
    • Dessert
    • Appetizers
  • Privacy Policy
  • Contact Us
Daily Recipes
  • Home
  • All Recipes
    • Lunch
    • Dinner
    • Breakfast
    • Dessert
    • Appetizers
  • Privacy Policy
  • Contact Us

Seafood Gumbo

by Sheryl December 17, 2020

Prep Time: 20 mins | Cook Time: 2 hrs 10 mins | Total Time: 2 hrs 30 mins | Yield: 10 Servings

I love this dish! The completeness of this Seafood Gumbo will make you full for the rest of the day! This is a must-try, friends! Feel free to add more ingredients if you want. Enjoy!

Ingredients:

2 lbs unpeeled fresh large shrimp
1/2 c butter, divided
2 (32-oz) cartons chicken broth
1 lb Andouille sausage, sliced
1/2 c vegetable oil
1 c all-purpose flour
2 c finely chopped yellow onion
1 c finely chopped green bell pepper
1 c finely chopped celery
2 tbsp minced garlic
1 (12-oz) bottle amber beer
1 tbsp Cajun seasoning
2 tsp Worcestershire sauce
1 tsp dried thyme
2 bay leaves
1/2 c green onion tops
1/4 c chopped fresh parsley
1 lb lump crabmeat
Cooked rice for serving

Directions:

Step 1: Devein the peeled shrimp and place its shells in a large pot.

Step 2: Place the shrimp in the fridge to keep them fresh.

Step 3: Place the large pot on the stove and turn the heat to medium.

Step 4: Add in butter and allow it to melt.

Step 5: Cook the shells of the shrimp until they become pink.

Step 6: Add in the broth and allow it to boil.

Step 7: Reduce the heat and simmer for about 15 minutes.

Step 8: Remove the pot from the heat and set aside.

Step 9: Place a Dutch oven on the stove and turn the heat to medium.

Step 10: Add in the rest of the butter and allow it to melt.

Step 11: Add in the flour and stir until well combined.

Step 12: Turn the heat down to medium-low and cook for about 30 minutes or until the roux caramelized.

Step 13: Add in the onion and cook for another 5 minutes. Make sure to stir from time to time.

Step 14: Add in the celery and green pepper, then cook for 5 minutes or until translucent.

Step 15: Add in the garlic and cook for a minute or until aromatic.

Step 16: Add in beer and stir until well blended.

Step 17: Add in the shrimp stock and stir until well combined.

Step 18: Add in Worcestershire sauce, thyme, Cajun seasoning, Andouille sausage, and bay leaves. Allow the mixture to boil.

Step 19: Turn the heat down to low and simmer the mixture for 1 ½ hour covered.

Step 20: Add in the parsley, shrimp, and green onions. Remove from the heat when the shrimp is pink.

Step 21: Add in the crab meat and stir until well combined.

Step 22: Serve over rice. Enjoy!

Don't forget to like & share this recipe with your friends, I appreciate your help & support, and if you would like to see more recipes check out the next page!

  • Facebook
  • Pinterest
  • Messenger
  • WhatsApp
  • Print
  • Facebook
  • Pinterest
  • Messenger
  • WhatsApp

© 2020 - All Right Reserved.


Back To Top