When I was in undergrad I had a friend who knew everything about creole and Cajun dishes. One of the dishes that I learned from them and decided to make this week was Seafood Gumbo. This recipe calls for everything except the kitchen, it is mainly seafood, but if I’m pressed for time I would make it with just chicken and sausage.
Ingredients
- Zatarain’s Gumbo Base
- Azalea Seafood Frozen Seafood Gumbo*
- 3oz Tomato Paste
- 1lb Shrimp
- 2 32oz Cartons of Chicken Broth
- 16oz Chicken Tenders
- 1lb Sausage
- 1lb Tilapia or White fish
- 8oz Imitation Crab Meat
- 8oz Real Crab Meat
- 8oz Crab Claw Meat or Crab Claws
- 24oz Frozen Okra
- 24oz Frozen Seasonal Vegetable Blend
* This is stupid hard to find so don’t be afraid to omit it.
Instructions
- Bring Gumbo base and chicken broth to boil.
- Add Tomato Paste, Frozen Vegetables.
- Cook for 5 minutes, or until it returns to a boil.
- Add Frozen Seafood cook for 5 minutes
- Add Thawed Seafood, Ensure all the seafood is cooked thoroughly
- Cook Chicken and sausage in a skillet first then add to gumbo.
- Simmer for 1 to 1.5hrs.
- Enjoy
Sides
When I make this I like to add either rice and vegetable on the side to add some more substances. Recently, I made grits because, and I prefer rice overall.
Rob’s Opinion
I decided to start posting the different dishes and recipes that I cook during the week because one, I’ve been told I’m a pretty good cook. And two, I’m tired of finding recipes only to have to scroll through all of the unnecessary stuff to get to the ingredients and the steps to make the food. Not to mention the mountain of ads that pop up.
The recipes that I post on this blog are all recipes that I have cooked. So I will make sure I let you all in on what I do to the dish to enhance its flavors and truly make it one of a kind. If you enjoyed this dish, be sure to come back next week. Like always, if you have any questions leave a comment down below and I will do my best to answer it.
