Louisiana Seafood Gumbo

Recipe courtesy Celie Robin
Show: Tyler's Ultimate Episode: Seafood Soup

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

3

Average Rating:

Total Reviews: 1

Showing 1-1 of 1

Sort by:

Newest
  • on May 15, 2011

    Flag

    I live in Louisiana, and I guess this is a good recipe for someone not living in Louisiana. Here we always start with a roux. The roux needs to get to a good caramel color and then you sauté your veggies in the roux. The. Add the stock to thin out the roux and then the seafood. Also many people here add oysters in their gumbo. I personally do not like okra in mine. I find it makes the gumbo a little too gummy. But over all a good recipe for someone to cook to get the feel then add to it or take away what they lime or don't like little tip. The longer you cook the gumbo, the better it will be. But beware, if you cook the gumbo longer add your shrimp in later. They will over cook and fall apart. Another tip I use, I buy the freeze dried shrimp at the store and use a food processor to turn them into a powder a d add that to the stock after it has thinned out the roux. This adds a better shrimp stock flavor to the gumbo.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

Get Cooking Channel on your TV.