They both use bacon fat/grease for their roux which adds a smoky undertone and imparts lots of flavor. Depending on where you live, it might be tricky to find certain types of seafood. Cook and stir about 10 minutes more or until mixture is reddish brown. Recipe Source: adapted slightly from Taste of the South Magazine. All time favorite! Chris is correct though. Where most seafood gumbos revolve around a peanut butter-colored roux, include tomatoes, are lighter and feature okra, Links gumbo had its shrimp and crabs swimming in a classic dark chocolate Cajun roux, no tomato at all, and was thickened with file powder. 1 (14.5-oz.) Season both the shrimp and the catfish with 1 1/2 teaspoons Essence. FREE EMAIL SERIES My fav tips to make you a better cookright now! pork chop seared to perfection and served with pasta in a creamy Alfredo sauce. I use a dark roux, okra, Rotel tomatoes, and file along with everything but the kitchen sink! 554 likes. Add it at the end as it can get stringy if cooked too long.They are as southern as they come having been born and raised in the gulf area of MS. Not sure if they use worcestershire sauce, but I did in this recipe, no biggie if you do. Pour in 1 (32-ounce) carton low-sodium seafood stock or chicken stock and 1 (11 to 12-ounce) bottle or can of light beer. Ive made it every year since the recipe first appeared in November 2015. I never understood authentic to be an objective adjective, especially regarding food. Cover and refrigerate shrimp, and place shells and heads in a large stockpot. Then mix in the crawfish and whole crabs. Add the flour, oil, and butter, and whisk well to break up any clumps. Cook this, stirring often, for about 5 minutes. Piccadilly Seafood Gumbo Ingredients: 1-1/2 lbs onions 2-1/2 lbs celery 3/4 lb green pepper 1-1/2 tsps granulated garlic 4 oz margarine 2 gals hot water 1 tbsp white pepper (Note #4) 1/2 oz paprika 12 ozs beef base 1/2 of #10 can tomatoes (approx. Your email will not be published or shared. Also, pay attention to when to add your ingredients. It's better the next day. We have lived in Southwest Louisiana for over 70 years. I'm Sommer Collier Travel Enthusiast, and the Resident Cookery Queen of A Spicy Perspective. Allow the oil to heat for about 5 minutes, then add the flour to the pot. Reduce heat to medium. People should not rate a recipe because of ingredients if they have not tried it. or 2 cups of roux for this recipe, so use 1 cup oil and 1 cup flour.). Your email address will not be published. Twenty minutes before serving, add the shrimp to the gumbo liquid. As roux turns from sand colour to light brown to caramel colour, turn down heat. Find a pot large enough. Fry the sausage in the roux for 1-2 minutes, then add in the chopped onion, bell pepper, celery, garlic, and habanero. Measure out your water and stock. Prep: Meanwhile, chop the sausages, all the vegetables, and herbs. Add the shrimp and tofurky (if using) to the gumbo, give it a stir and allow to continue to simmer for an additional 10-15 minutes or until the shrimp is opaque and the veggies have softened. At least. teaspoon ground black pepper. Add shrimp and parsley. Let the gumbo rest forat least 30 minutes, so that all of the flavors have longer to mix and mingle, without overcooking the seafood. Taste of Home is America's #1 cooking magazine. Were not using andouille sausage or another smoked sausage in this recipe. Probably will never stop.