Welcome to my blog Anybody can Cook. Hello everyone I'm Ankit; a musician(guitarist), blogger and travel enthusiast. I like to travel to experience the different cultures, religions, cuisines and ofcourse the beautiful places around the world. Will try my best to entertain you with all my travel experiences.

I have a travel blog/guide up already about Goa, India - https://steemit.com/travel/@ankitt/travel-guide-to-goa-the-party-capital-of-india

In this blog I will 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. Read on as I give away some of my family's long held secrets for making a Seafood Gumbo that is sure to please!



Ingredients : ( For 10 servings)

For broth :

Gulf shrimp - 5 Pound, cleaned and washed

( Brown ones)

Blue crab - 12

Crab meat - 1 Pound, cleaned and washed Water - 1 Gallon

Frogbone - 1 Tablespoon

All purpose seasoning

You can buy frogbone (All purpose seasoning) from here, been using it for years really good stuff - http://twineer.com/7LgI

(If any ad comes up, click skip at the top)

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 or 1 small, roughly chopped

Garlic - 4 Clove (20 gm), chopped

Water - 2 Cup (32 tbs)

Salt - 1 Teaspoon

Freshly ground black pepper - To Taste

Frogbone 1 Teaspoon

All purpose seasoning

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

1 Medium chopped

Chopped garlic - 1 1⁄2 Tablespoon

Bay leaves - 5

Fresh thyme - 2 Tablespoon

Canned stewed

tomatoes - 29 Ounce

Okra - 24 Ounce baked

Andouille 1 Pound chopped into coins

sausage - (or any other smoked sausage)

Dried shrimps - 3 Tablespoon

Green onions - 2 Bunch (200 gm), chopped

Salt & pepper - To Taste

Frogbone - 1 or 2 tablespoon (to taste)

All purpose seasoning

You can buy frogbone (All purpose seasoning) from here - http://twineer.com/7LgI

(If any ad comes up, click skip at the top)

DIRECTIONS

MAKING :

For broth : (Quantity of ingredients given above)

Take water in a pot. Add shrimp tail and shells along with crab flappers. Season water with frog bone all purpose seasoning. Add celery, onion, carrot, garlic and bay leaves. Season with Frog Bone All Purpose Seasoning. Give everything a good mix and bring everything to boil. Reduce the heat and let everything simmer for hour and a half.

For reduction :

Heat olive oil in a pot. Add onion and garlic and saute for sometime. Add water. Season with salt, black pepper and Frog Bone All Purpose Seasoning. Drop in the remaining shells and heads of shrimp, followed by crab flappers. Add worcestershire sauce, lemon quarters and bay leaf. Pour merlot wine, give everything a good mix. Let everything cook for abot 30 minutes. Strain everything into a smaller pot. Reduce this down to about 6 tablespoon of reduction.

For gumbo

Strain the stock and then mix the reduction with the stock. Pour vegetable oil in a skillet, add flour and continue to mix and cook unrtil all lumps are gone and roux is nice and silky. Season with sea salt and freshly ground black pepper. Stir constantly. Drop in onions, celery and cook for 3 to 4 minutes. Add garlic and cook for a little bit more. Transfer the roux and vegetables to another pot. Add the stock to the pot. Simmer for sometime. Add sausage, bayleaves and thyme followed by stewed tomatoes and Frog Bone all purpose seasoning and dried shrimps Drop in baked okra and some more water. Continue to simmer for a couple of hours. Throw in the blue crabs and cook for another 10 minutes. Add shrimps, green onions and crab meat. Mix that in and then continue to cook. Season with salt, pepper and frogbone seasoning as desired. Cool it down and place it in the refrigerator overnight.

P.S.- be careful with the salt and pepper (according to personal taste and preference), remember you can always add more but you can't take it out.

SERVING :

Serve them the next morning. Enjoy.

( You can have it the same day but it tastes even better if you leave it overnight)

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