Chefchosen’s Seafood Gumbo

Name: Chefchosen’s Seafood Gumbo
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: American, Cajun And Creole, Southern
Ingredients: 4 cups chicken stock or 32 oz; 1 onion medium diced; 1 green bell pepper medium diced; 4 garlic gloves minced; 1 shallot roughly chopped; 6-7 Okras sliced into Quarters; 16 oz Dungeness Crab leg; 2 lobster tails split; 1/2 of large shrimp; 1/2 lb crawfish meat drained & washed; 1 chicken bouillon tablet; 1 1/2 Tbps cajun; 1 tsp White pepper; 3 Aidells Andouille Sausage sliced into Quarters; 1 1/2 Tbsp unsalted butter; 1 Tbsp of vegetable oil; 3 1/2 Tbsp of flour or as needed; Green onion thinly sliced; Chives sliced; Parsley roughly chopped

7 steps

Prep:20minCook:50min

This Dish takes a lot patience but it’s so worth it 😮‍💨

Updated at: Thu, 17 Aug 2023 09:46:30 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories408.7 kcal (20%)

Total Fat22.2 g (32%)

Carbs17.9 g (7%)

Sugars5.3 g (6%)

Protein33.7 g (67%)

Sodium1871 mg (94%)

Fiber2.2 g (8%)

% Daily Values based on a 2,000 calorie diet

Instructions

For the Roux

Step 1

Using a large pot , On Medium heat , Sear up the sausage then set aside

Step 2

Lower heat to low ; Add the half of the butter, allow to melt but scrapping the fond/flavor at the bottom. Add half of the flour & whisk constantly. Add oil , rest of the flour and butter and continue to whisk constantly for another 25-40 minutes. Be patient don’t turn up the heat or it can burn on you

For the Gumbo

Step 3

Gradually add the the chicken stock to the roux and whisk vigorously . Until you’ve added all the stock

Step 4

Add the onions , pepper, garlic, shallot and mix in well. Season with the chicken bouillon, cajun, white pepper and mix again.

Step 5

Allow the gumbo to simmer , then add the okra.

Step 6

After 5 minutes add your seafood in this order , crab legs , lobster & shrimp , then the crawfish . Mix and allow to simmer before adding the sausage back in