Seafood Gumbo
Traditional seafood gumbo is a Louisiana favorite, and its committed fanbases won’t be satisfied with anything less than the best. How do we do it? Just add andouille sausage, crab, oyster, and a pinch of Cajun spices for a true melting pot dish.
Ingredients:
- Andouille sausage, 1/2" diced - 2 Cup
- Yellow onion, 1/2"diced - 1 Cup
- Green onion, 1/2" sliced - 1 Cup
- Green peppers, 1/2" diced - 1 Cup
- Celery, 1/2", diced - 1 Cup
- File, powder - To taste
- Cayenne powder - To taste
- Shucked oysters - 2 Cups
- Lump crab meat - 1 Cup
- Water - 3 quart
- Classic Gourmet Seafood base - .5 Cup
- Salt and pepper mix - To taste
- Light roux mix-prepared - 1 Cup
- 16/20 shrimp peeled/deveined - 1 lb.
- Phase Butter Flavored Oil - .5 Cup
Preparation:
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In a big pot add in Phase, vegetables and andouille sausage cook them until you achieve a great aroma.
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Add in the spices, water, and Seafood Base. Bring to a boil for about 15 min. Add in the roux and let simmer until it is to the correct thickness to your liking.
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Drop-in all the seafood and let simmer until all the seafood is cooked thoroughly. Add in the salt and pepper to the desired flavor profile.
Serving Suggestion:
This soup is nice with white rice added as a garnish when served along with green onions over the top.
