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Ultimate Seafood Gumbo
Ultimate Seafood Gumbo

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We hope you got insight from reading it, now let’s go back to ultimate seafood gumbo recipe. You can cook ultimate seafood gumbo using 23 ingredients and 6 steps. Here is how you achieve that.

The ingredients needed to cook Ultimate Seafood Gumbo:
  1. Provide 1 ham hock
  2. Take 2 quart water
  3. Prepare 1/4 cup butter
  4. Prepare 1 1/2 cup fresh or frozen okra, chopped
  5. Use 2 bell peppers, chopped
  6. Get 2 large onions, chopped
  7. Take 3 tbsp parsley flakes
  8. Prepare 2 stalks celery, chopped
  9. You need 6 cloves garlic, smashed, left whole
  10. Take 1 big can whole tomatoes
  11. Get 2 bay leaves
  12. Use 1 tsp salt, to taste
  13. You need 1/2 tsp pepper, to taste
  14. Provide 1/2 tsp cayenne pepper, to taste
  15. Prepare 1/2 tsp ground mace
  16. Prepare 1/2 tsp ground cloves
  17. Use 1/2 tsp ground allspice
  18. Provide 1 tsp gumbo file
  19. Get 2 tsp Worcestershire sauce
  20. Take 2 lb peeled, raw shrimp
  21. Prepare 1 lb crab meat
  22. Provide 13 1/2 oz andouille sausage
  23. Use 2 cup cooked rice
Instructions to make Ultimate Seafood Gumbo:
  1. Place the ham hock and water in a stock pot and simmer for 1 hour. Remove the ham hock to cool, reserving the liquid.
  2. In a large skillet, heat the butter over medium heat.
  3. Cook the okra until the gooey strings no longer appear as you stir. Add the bell pepper, onion, parsley, celery, and garlic and cook for 30 minutes. Remove the garlic and discard. Add the tomatoes and cook for 3 minutes.
  4. Remove the meat from the ham hock and add it to the stock pot. Place the veggies and bay leaves in the pot and cook on medium-low to medium for 3hrs.
  5. Add the seasonings and Worcestershire sauce and stir. Add the shrimp and sausage 30 minutes before serving. Add the crab meat 10 minutes before serving.
  6. Taste. Add hot sauce if desired. Serve with rice. If u like it thicker, add a little corn starch to the to a scoop of the stock, mix it, and return to the pot.

Laissez les bons temps rouler, y'all. Think gumbo and you think Louisiana, and rightfully so. But anyone who lives along the Gulf Coast knows that borders down there are as murky. The secret to most great gumbos is to cook the roux — a mix of flour and fat —until it's as dark as coffee (but not burnt). Otherwise, there are as many ways to make this classic Creole stew as there.

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