2 pounds unpeeled fresh large shrimp 1/2 cup dried shrimp (optional) 1 stick of butter for roux 1 tablespoon of butter 2 (32-ounce) jars of seafood broth 1 pound andouille sausage, sliced 1 pound of cut up okra 1 filet red snapper 1/2 cup Crisco 3/4 cup all-purpose flour 2 cups finely chopped yellow onion 1 cup finely chopped red and green bell pepper 1 cup finely chopped celery 2 tablespoons minced garlic 1 (12-ounce) bottle amber beer 1 tablespoon Cajun seasoning 1 tablespoon of Paul Prudhomme seafood seasoning 1 teaspoon garlic powder 1teaspoon onion powder 1 teaspoon paprika 1 teaspoon pepper Old bay sprinkled on seafood to taste 1/2 tablespoon gumbo filet 1 teaspoon cayenne pepper 2 teaspoons Worcestershire sauce 1 tablespoon fresh thyme 1 tablespoon fresh oregano 3 bay leaves 1/2 cup green onion tops 1/4 cup chopped fresh parsley 1 pound lump crabmeat
INSTRUCTIONS Peel and devein shrimp, placing shrimp shells in a large pot. Refrigerate shrimp until needed. In a large pot add broth, shrimp shells and dried shrimp. Bring broth to a boil, reduce heat and simmer 15 minutes. Remove shrimp and shells from broth and set broth aside In a large Dutch oven, cook sausage until browned in 1 tablespoon of butter. Remove sausage with a slotted spoon and set aside. Cook okra in Dutch oven for about 5-7 minutes until browned. Remove okra and set aside. Add oil and remaining 1 stick of butter to Dutch oven. Heat over medium heat until butter is completely melted. Add flour and stir with wooden spoon until smooth. Reduce heat to medium low and cook, stirring frequently until roux is a dark chocolate color. This will take 30 to 40 minutes. Add onion and cook for 5 minutes, stirring frequently. Add green and red pepper and celery and cook for 5 more minutes, stirring often. Add garlic and cook 1 minute. Add beer and stir in well. Pour broth into Dutch oven. (I like to add it in 3 separate additions, mixing well between additions. Add all dry seasonings, Worcestershire sauce, thyme, oregano and bay leaves, plus the reserved andouille sausage and okra. Bring to a boil. Reduce heat to medium-low, cover and simmer for 1 1/2 hours. Add green onions, parsley, and shrimp. When shrimp are pink, add fish and stir in crabmeat and simmer for another 20 minutes. Serve with white rice.
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You won't want to miss this next level seafood gumbo. Get ready it's going to be delicious.
Okay so our seafood gumbo we start out with two pounds of peeled and deveined shrimp that has
been cleaned totally and they're kind of dry. We're going to sit these out for a second and
then put them back in the fridge. We've got our red snapper it's a warm water fish we have here
and so this is part of the seafood thing. We have some andouille sausage for gumbo.
You really want to use some type of sausage to season and everything for your gumbo. So we've
got this for the meatiness as well and then we've got our broth here our beer one bottle
and our Worcestershire sauce. Got some dry shrimp here that we use in our gumbo and then we have
four Alaskan king crab and so it's basically gumbo. Every gumbo gives it kind of an earthy feel
it's fantastic with flavor you got to have the the trinity here. So we've got our onion,
our bell pepper and celery, some parsley, some fresh herbs, we've got some oregano
and we've got some thyme there. Here's our garlic minced garlic and for our roux we're going to use
just about a cup of flour all-purpose flour we've got some green onions here and of course okra.
So you want to get the okra and down here below we've got some seasonings for Alaskan king crab
we've got some gumbo filet so we use at the end to thicken it up if you need it and get that kind
of taste the sassafras taste and we've got some bay leaves down here some fresh bay leaves you
can use any kind you want but for this we're going to use this a special recipe so we're
going to use the bay leaves fresh and then for our spices you can see here we start off with
the tonic ketchuris. We've got some garlic powder, some paprika, some pepper, some Paul Primo
seafood seasoning and some onion powder, some cayenne pepper and we're going to use some of
not all of it but we've got some salt on the table here and so that's basically it and for
our roux we're going to use a combination of oil and butter for this one. This is like a feast
on your table all for one pot a pot of gumbo this is the ultimate next level gumbo so make sure
that you watch this. So let's get started we've got a saucepan medium size saucepan that we're
going to dump some seafood broth in you can use chicken broth as well but we're using 32 ounce
jars of seafood broth in the pot. Then next we're going to go ahead and season the pot
with clean shells from the shrimp and what we're trying to do is build the body to this
beautiful dish and so we're adding in some dried shrimp now and we're gonna let this sit on a stove
on medium heat until it boils and let it boil for about 15 minutes and then we took off
the shrimp out all the shells discarded all the shells from the shrimp and you can see some of
the little shrimp will come up as well some of the dried shrimp they'll come up as well but
it's flavored now so we're gonna go ahead and take the the shells out now and the next thing
we're gonna add to the broth before we set it aside and start making the gumbo
is we're gonna be using some king crab Alaskan legs here and we're gonna drop them in right now
I told you this was next level so get ready so after about 15 minutes we went ahead
after they started boiling we pulled them out and took out some of the meat out of it so we can put
into the gumbo and then we're gonna put some legs directly in the gumbo as well but we're gonna go
ahead and set this all aside and go on to the next phase of making this gumbo which is go ahead and
get in the sausages for seasoning I know this is a seafood gumbo but we added some meatiness to it
and some seasoning to have a kick with the andouille sausage which is very traditional
so we dropped down some butter and then we added our sausages and keep in mind what we did here we
have andouille sausage which is very traditional but we use two types of sausages and also as we
go further we use two types of shrimp as well two different sizes so just to give you a different
profile here when you're eating this seafood gumbo so we fried up about a pound of okra
and we cut it up you can use the frozen okra or fresh either way and we cooked it and fried
it off in the oil that the sausage was in just to go ahead and get rid of some of that sliminess
that people don't like in their gumbo with okra so we thought this was a good little trick
and it worked out really well so so after the sausage was out in the same pot that we cooked
it in we started our roux and what we used was butter and Crisco together half and half
about a cup total and then we got it down into the pot we melted the butter and Crisco
and we're just starting the roux right now and so we just tested it to make sure that it wasn't
going to be too hot we got it in there and we're starting to just layer it and start to the process
of making the roux this is the most important part in the gumbo make sure that you pay close
attention never walk away from the roux and take your time don't cook it too fast you'll have to
start all over again so it doesn't look like anything just yet but please believe this is
really going to come together this whole process from here on out and you'll see as we go forward
we'll show you the money shot and everything but this is how you make the roux we have another
gumbo video up and it's done very well for us but we just thought we wanted to do a seafood gumbo
so you can see everything and this is how it goes you get you a wooden spoon
your pot must be a heavier like iron pot big dutch oven sort of thing and you just go ahead
and start making the roux we've got different camera angles today so we got a side and an
overview make sure if you like this video to give us a thumbs up and please leave comments behind
that always helps us and for us to give you great videos in the future make sure you you give us a
good comment a thumbs up and subscribe if you haven't because we've got some great videos down
the line as well now with this roux you're gonna see that it's gonna change colors you want to
kind of get that dark kind of chocolatey color you know it goes from a caramel to a milk chocolate
to a dark chocolate color and that's what you want to achieve with this with the rich flavor
and so we're just continuing to stir and this could take some time it can take 40 50 minutes
maybe to do it just depends on how you're doing it and just make sure that you know you're just
kind of going right back and forth you can go into a maybe an s shape or something if you get bored
once you get the color that you want you can start dumping in your trinity which is just the
bell pepper the celery the onion that's all in there right now we're gonna add some garlic in
and that was just one bottle of amber ale about a 12 ounce bottle of amber ale
that we have in there and now we're gonna add the broth and we're gonna add the broth in stages
time for the seasonings and don't forget in all our recipes we put the ingredients in the
description box below so when you're leaving the comment and giving us a thumbs up make sure that
you get the uh recipe as well and tell us how you you like it and when you're gonna make it
so now we add the sausage for seasoning and now our flavor profile is bountiful we have the herbs
the thyme the fresh oregano we're gonna dump off the okra and we'll bring it to a boil
and let that cook down for about 15 minutes once the 15 minutes is up make sure you add your spring
onions and your parsley and with fresh herbs you can you can add as many as you want as long as
not too much but it's not like the dried so it's just giving it a lot of flavor
so let's add our red snapper our red snapper we cut it up in chunks
and then our gulf shrimp so we got those in now we're gonna go ahead and cover this up
and then we're gonna come back and we're gonna have that money shot for you
uh when we start putting the lump crab in there but again thanks for uh watching our video today
share this video with your friends your neighbors let's see if we can get this one
to do better than the last one that we did even thank you very much for watching
don't forget to subscribe thank you it was delicious
