How to make Seafood Gumbo\r
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Delicious Seafood Gumbo Recipe\r
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Chop 2 small tilapia fish into small square shape pieces\r
Chop 2 andouille sausage (13-16 oz pack) into 1/4 inch wide circles.\r
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Place a pan over medium heat. To the pan add 1/2 cup of oil. Add 2 chopped tilapia fish and andouille sausage and cook them until they brown, approximately 10 mins. Then sit aside.\r
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Chop up 1/2 medium onion, 1 large stalk of celery, 1/2 small green pepper, and a small jalapeno pepper into small pieces. Use about a hand full of jalapeno peppers\r
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Roux: Place a pot over low heat and to the pan add the oil from the pan you fried the fish and sausage in. Add 1/3 cup of flour and whisk flour and oil until roux turns a peanut butter brown and thickens. Stir constantly and thoroughly. Right before roux is done, add vegetable to the roux and continue to stir until its done.\r
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Cut fire off and then add about a cup worth of frozen okra, 1 tbs of minced garlic and garlic juice, 1/2 cup of diced tomatoes, and andouille sausage\r
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Add 3 squirts of worcestershire sauce, 1/2 tsp of basil seasoning, 1/2 tsp of oregano, 1/2 tsp of thyme, 1/2 tsp of pepper, 1-2 tbs of creole seasoning, 1 tsp of sugar, 1 bay leaf\r
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Cut fire onto medium heat then add 2 quarts of chicken and shrimp broth to cover. Then whisk all the ingredients together. Cook for about 45 minutes.\r
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Peal tails and skin off of medium uncooked deveined shrimp. \r
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Add fish, 1/2 pound of lump crab meat, about 25 shrimp, and crab claws. Cook until shrimp turn orange and then cut fire off
