Seafood Gumbo

This fun seafood soup is full of shrimp and crabs, and it makes a great spicy kick. There is nothing beyond the warm bowl, I especially like seafood soup.

Creating a large amount of soup is labor intensive, but it lasts a few days and only gets better as time passes. This is perfect for a relaxing afternoon at home. Make a beautiful fire in the fireplace and place your biggest pot on the stove

The most time consuming part and the most important part is to make a batter. This is a process that you must not hurry. It shapes the foundation of taste, you really want to develop a deep and strong taste over time. There are some exercises you can take to make Rou. Too much heat raises it. It is necessary to start over from the beginning.

In addition to shrimp and crab, this seafood soup is also offered in Trinity (onion, pepper and celery), garlic, beer bottle, time, laurel leaves, Worcestershire and many Cajun sauces. . Andalus sausage, there are also some pounds of meat.

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. "