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Classic Seafood Gumbo
Classic Seafood Gumbo
Classic Seafood Gumbo
by Taylor Roach
Bring this classic Creole dish to your table for a hearty, spicy meal to satisfy discriminating appetites!
Perfect for a Sunday football gathering or a sumptuous addition to your buffet style meal for family and friends. Enjoy this gastronomical favorite any time of year!
½ lb Andouille Sausage cut into cubes
2 lbs fresh raw peeled shrimp
2 large red peppers diced
2 large green peppers diced
1 large onion chopped
1 lb raw white fish cut into chunks
¼ cup olive oil
3 tablespoons Creole seasoning
2 tablespoons paprika
1-2 tablespoons cayenne pepper
1 tablespoon red pepper flakes
1 cube beef bouillon
3 tablespoons Old Bay Seasoning™
2 tablespoons flour
2 qts water simmering
Start a 2 qt saucepan with water to simmer to add later
Heat olive oil in a cast iron Dutch oven on medium heat
Add onions and cook until caramelized
Mix in red and green peppers and cook until soft
Add fish, shrimp and andouille sausage with all the seasonings
Pour enough hot water over the mix to completely submerge, add flour
Stir well
Cook uncovered for 20 minutes
Serve with rice, sour dough or French bread
Fish suggestions: white fish, black drum, red fish, flounder, whiting, Alaskan cod