Seafood Gumbo

Make a batter: Place the flour and vegetable oil in a spread Dutch oven, heat from low heat to medium heat, cook and stir for about 45 minutes until it is dark brown. Take it out from the heat source and set it aside

Add 10 quarts of water to an extra large flat pan to simmer. Stir onions, green peppers, batters, boil over medium heat and sometimes stir for about 45 minutes until the vegetables are very soft. Add crabs and lobster tails and cook until boiling for 15 to 20 minutes. Remove lobster tail and crab and discard the crab. Cool the lobster a little, remove the meat from the shell, cut it finely; refrigerate in a refrigerator until use

Add creole seasoning to the pan and simmer until the liquid is 1/4, about 1 hour and 30 minutes. Add shrimp and simmer for about 20 minutes at medium heat. Put the crab meat and lobster meat and simmer for 10 minutes. Stir onion and parsley, lower it from the fire. Lid and set for 30 minutes. Supply rice

Gumbo is Cajun stew born in Louisiana. Seafood soup contains delicious ingredients, meat and shellfish, thickener, and so-called "trinity" vegetables of Cajun food. If you are looking for a simple soup recipe, this is not the case. According to requirements for making real seafood soup, I do not know how to make simple soup. Of course, unless you make this recipe and freeze for later use! When choosing a stock, we recommend a beef soup. You can easily use boxed beef soup, but if you want a good taste, you should make roast beef soup yourself. I made lots of products and I always made them in the freezer. In this way, you can make it with homemade ingredients, whether you are making soup, old-fashioned beef stew, or quick and easy beef salad dressing. You can also make soup with chicken soup

People in all areas of southern Louisiana use fertilizer to thicken meat and sausage soup, but rich soup of seafood including seafood is more common on coast and seafood is more abundant. If you make duck, venison, squirrel soup, there is a possibility that there is a hunter at home. If you put a spoonful of potato salad on your soup before you serve, you may give some German influence. If you make a soup with no meat, which is not so common for Lent, you are probably a Catholic, and your family was in Louisiana for generations. You rarely find this in many Cajun and Creole recipes, which is easy to buy now. If your family wants to spread soup, you can add boiled eggs.

Shrimp, oyster, red bora, and especially Louisiana Blue club and seafood soup are classic South Louisiana cuisine. Ben Thibodeaux, Tableau chef at Dickie Brennan at Le Petit Theater, says: Nails are still bigger meat chunks, small rabbitot sauces, simpler and better. Our blue crab is really the best. "