Gumbo Recipe
Is this video I show you how to make a gumbo recipe, that is just absolutely the best you will ever have. I will take you from making a great seafood stock, to making a seafood base to add a fantastic seafood flavor into your gumbo. Watch as I give away some of my long held secrets for making a Seafood Gumbo that is sure to please!
If you can’t find the Pop’s Golden Gem dried shrimp, then you can order them from Amazon.com by following this link. http://amzn.to/1B7b8Ml
If you are interested in learning more about the Cajun Rocket Pots, then please visit their website at: http://www.cajunrocketpot.com
To order the Frog Bone products, please visit their website at: http://www.frog-bone.com
RECIPE
Ingredients
FOR BROTH
Gulf shrimp 5 Pound, cleaned and washed
Blue crab 12
Crab meat 1 Pound (Fresh)
Water 1 Gallon
All purpose seasoning 1 Tablespoon
Celery 3 , chopped
Carrot 3 , chopped
Onion 1
Garlic 1 Clove (5 gm), quartered
Bay leaves 3
FOR REDUCTION
Olive oil 1 Tablespoon
Onion 1⁄2 , roughly chopped
Garlic 4 Clove (20 gm), chopped
Water 2 Cup (32 tbs)
Salt 1 Teaspoon
Freshly ground black pepper To Taste
All purpose seasoning 1 Teaspoon (Frog Bone)
Worcestershire 1⁄2 Cup (8 tbs)
Lemon 3 , quartered
Bay leaves 4
Merlot 1⁄4 Cup (4 tbs)
FOR GUMBO
Vegetable oil 1 Cup (16 tbs)
All purpose flour 1 Cup (16 tbs)
Sea salt To Taste
Freshly ground black pepper To Taste
Celery stalks 3 , chopped
Onion 1 Small, chopped
Onion 1 Medium, chopped
Chopped garlic 1 1⁄2 Tablespoon
Bay leaves 5
Fresh thyme 2 Tablespoon
Canned stewed tomatoes 29 Ounce (2 Cans of 14 1/2 Ounce)
Low salt seasoning 1 Teaspoon (Frog bone)
Okra 24 Ounce, baked
Sausage 1 Pound, chopped
Dried shrimps 3 Tablespoon
Green onions 2 Bunch (200 gm), chopped
Salt & pepper To Taste
All purpose seasoning 1 Tablespoon (Cajun Frog bone)
Directions
MAKING
For Seafood Stock
1. Take water in a pot. Add shrimp tail and shells along with crab flappers.
2. Season water with frog bone all purpose seasoning. Add celery, onion, carrot, garlic and bay leaves. Season with Frog Bone All Purpose Seasoning.
3. Give everything a good mix and bring everything to boil.
4. Reduce the heat and let everything simmer for hour and a half.
For reduction
5. Heat olive oil in a pot. Add onion and garlic and saute for a few minutes.
6. Add water. Season with salt, black pepper and Frog Bone All Purpose Seasoning.
7. Drop in the remaining shells and heads of shrimp, followed by crab feelers.
8. Add Worcestershire sauce, lemon quarters and bay leaf. Pour merlot wine, give everything a good mix.
9. Let everything cook for about 30 minutes.
10. Strain everything into a smaller pot. Reduce this down to about 6 tablespoon of reduction (Should be thick and syrupy).
For gumbo
11. Strain the stock and then mix the reduction with the stock.
12. Pour vegetable oil in a skillet, add flour and continue to mix and cook until all lumps are gone and roux is nice and silky.
13. Season with sea salt and freshly ground black pepper. Stir constantly until dark brown (Be careful not to burn the roux).
14. Drop in onions, celery and cook for 3 to 4 minutes.
15. Add garlic and cook for a little bit more.
16. Transfer the roux and vegetables to another pot. Add the stock to the pot.
17. Simmer for sometime. Add sausage, bayleaves and thyme followed by stewed tomatoes and Frog Bone low salt seasoning and dried shrimps
18. Drop in baked okra and some more water. Continue to simmer for a couple of hours.
19. Throw in the blue crabs and cook for another 10 minutes.
20. Add shrimps, green onions and crab meat. Mix that in and then continue to cook.
21. Season with salt, pepper and cajun seasoning as desired.
22. Cool it down and place it in the refrigerator overnight.
SERVING
23. Re-heat the amount you are serving the next day, and Enjoy
Recipe Summary
Dish: Cajun Gumbo
Course: Main Dish
Cuisine: Cajun
Ingredient: Seafood
Method: Simmering
Taste: Savory
Restriction: High Protein
Interest: Winter
Servings: 10
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This is the best gumbo recipe that I've seen. I've been making gumbo for years. I will do your seafood stock trick the next time. You have a new subscriber.
I'm in love…
omg…if i could like this multiple times ????????????
I would call this gumbo close to home . The reason I say this is, this is as close to what I remember my mother making, while I was growing up, than any gumbo that I have seen, to this day . When mother would make her gumbo, couldn't wait til it was cooked, but it was always better on the following day . And to me, of course, hers was always the best . It was slightly on the spicy hot side, that while I was eating it, I would sweat from my forehead . Being that I'm from Mobile Alabama, I have tasted a number of seafood gumbo . My mother is almost 87 now, and no where near able of making her gumbo today . Those were truly the good old days . Thanks for sharing the video, even though it has been on YouTube for some time now .
Man; that's some good stuff !!!!
NICE!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
I will be recreating this and definitely buying the Cajun Pot along with Pop's Shrimp! Oh & That Frog seasoning , never had it but it is a must have I see. Thanks so much.
why do I torture myself by watching a food recipe of one of my favorite dishes on an empty stomach?
DAMNNNNN!!!
Gimme sum!!!!
I love seafood ima give this a try real soon
How can you wait a day to eat it. My mouth is watering right now. Man that looks so good. Thank you for sharing your recipe. Have a wonderful day.
Awesome recipe! I can't wait to try it.. I did watch the entire video but I believe I may have missed something, when is the container of crab meat added?
We can't get fresh seafood here in North Dakota. But growing up in Mobile and teething on the crabs in my Grandmothers Gumbo. I am FORCED to have a "Gumbo" night every now and then for my children's sake. Of course it doesn't taste like yours or my Grandmothers but truth be told I have never had any real nasty tasting Gumbo. LOL
I wouldn't want any fish or oysters or some even put chicken in it, that could ruin a good pot.
Here I can't come close to yours, but watching you has made a Gumbo nigh comming up real soon and I am going to follow your recipe as close as I can just to see.
Many smiles to you and yours,
PS: My family has ALWAYS made the Gumbo the day BEFORE we intend to eat it.
This is absolutely wonderful as food porn, but I cannot really imagine putting this much effort into a meal. For the time spent one would probably be better off getting a second job and catering, although there is no way any caterer could replicate this.
I cooked it exactly the way you taught, you sir deserve 5 stars, incredible flavor and thanks to you I have a happy girlfriend
I love your videos
There is nooooo way that this would lack in anything. I can guarantee your gumbo would stimulate every one of our human senses. I need to hire you for one of my "bucket meals".
this looks like my moms gumbo!all the others I keep seeing her are not quite it!this one and maybe one other is dead on! :-)
OMG! Looks like the holy grail of Gumbo! I can imagine how good it tastes, wish I had some fresh seafood in my area.
Holy hell this looks to die for. This would be my last meal. But cooking this.. god damn, that's some effort. Although at least it makes a lot. How many portions did you get from this recipe?
Vegetable oil? BACON OIL OR BUTTER! Still very good video. :)