Homestyle Louisiana Seafood Gumbo
Its Friday and the weather is chilly in Louisiana and you know what that means.....Gumbo time. A all time favorite dish we louisiana people love to make. I could eat this year round, hmm i think i do sometimes!!! Its a dish that originating in Louisiana and consists of stock, meat, seafood, roux, vegetables and serve over rice. Sometimes we like to make a little potato salad and serve that on top too. So check out my homemade seafood gumbo & tell me what you think, Bon Appetit!!!!
1 cup Olive oil
1 cup Flour
2 medium onion, diced
2 medium green bell pepper, diced
6 cloves garlic, diced
2 cups green onions
3 to 4 quarts of shrimp stock, (I used water)
1 pounds of peeled and deveined shrimps
packed of gumbo crabs or 4 blue crabs, cleaned
Smoked sausage or andouille sausage
Salt and Cayenne pepper to taste
In a Dutch oven pot or cast iron pot, heat the oil over medium heat and than sprinkle the flour using a wire whisk or wooden spoon to mix. Constantly stirring until the flour reach a golden brown. Once roux is golden brown add the vegetables (onion, bell peppers, garlic and onion tops). Stir until vegetables are wilted. Add the sausage and blend well with the vegetables. Add the crabs and the heated stock or water. Stirring constantly until its well blended. If its too thin you can add more roux. Bring to a low fire and simmer for 30 minutes. Season to taste and Fold in shrimp. Continue to cook on a low boil for about 30 to 45 minutes. You can adjust seasoning and add over rice with a little potato salad on the side.