Plated + Served: Seafood Gumbo

January8

Seafood Gumbo

Seafood Gumbo is the perfect example of a melting-pot dish.

The recipe starts with a roux*, which originated in France. Choctaw Indians donated the filé powder. The Spanish contributed tomatoes from South America. The Germans offered up sausage. West African slaves introduced okra.

You can see why there are so many recipes for gumbo… seafood or otherwise.

Gumbo is a great weeknight meal. Add or subtract the shellfish, depending on what’s available in your market. But, peeled and deveined shrimp are a must if you are going to give the gumbo some depth. This recipe has okra so you won’t need the filé powder (which acts as a thickener like the okra).

My Seafood Gumbo recipe is built around one I learned from my good friend Chef Emeril Lagasse, and another I found in the Charleston Receipts Cookbook, which my pal DB gave me for Christmas…

Like I said… gumbo is truly a group effort!

*Roux is a thickening agent made of equal parts of fat (like butter) and flour. It is the basis of many sauces.

Emeril and Chris 1

Roux for Seafood Gumbo

 

                                                 

Like it? Share it!

8 thoughts on “Plated + Served: Seafood Gumbo

  1. Pingback: Mama's High Strung ® » Blog Archive Quick and Easy Pan Seared Salmon

  2. Michell

    Even though I’m allergic to seafood, this still looks delicious, lol! I’ll pass it along to those I know will enjoy it. LOVE your blog, it’s absolutely adorable! Stopping by from Angel’s birthday giveaway(one of your fellow co-host)! Have a wonderful day! 🙂

    Reply
  3. A Pleasant House

    Hi there! You found me and now I found you- so glad I did! I love me some gumbo and have a great recipe for chicken/sausage (my fav). I cook it every Mardi Gras so I’ll post it soon. Can’t wait to see what you cook up every day cause I’m gonna follow along!

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

Hi…
I’m Christina Chavez

I was a TV journalist for many years, but with a house full of kids I decided to come off the road, go to culinary school and follow my passion for cooking. Mama’s High Strung is all about food… everything from creative recipe ideas to some really cool kitchen gadgets and cooking tips. I live in Chicago, but I love to travel and write about my food discoveries! You can reach me by email: mama@mamashighstrung.com.