Gumbo is a quintessential Louisiana dish. This is the mother of all one pot dishes and includes scrumptious Cajun vegetables, flavorful gravy and generous cuts of meat or seafood. We’re going to show you how to make the perfect seafood gumbo with lobsters and scallops.
If you were looking for a unique dish to serve at a special occasion, you will love this. Two mouth-watering shellfish will surely impress your family and earn you praise.
It’s difficult to find lobsters or scallops with a meaty texture and delicate flavour in other seafood products. As the stars of this dish they need to be highlighted! We’ve pan-seared them and seasoned each one individually before combining them with the other ingredients.
This recipe can be used by both pescatariansand flexitarians. You’ll also learn how to make this gumbo gluten free. In the standard Lousiana recipe, a mix of wheat-flour with fat (known as a Roux), is used to thicken up the stock. We’ll replace the wheat flour with gluten-free white rice flour to make the roux.
This seafood gumbo is a great way to get all the vitamins that you need in one pot. This meal is a perfect example of a balanced diet, as it contains 520 calories, a lot of protein (nearly 80 percent of the RDI), fibers (20% of RDI) and very few saturated fats (6% RDI).
If you were worried about cooking lobsters or scallops the first time, don’t be! Our detailed instructions will make it quick and simple. Enjoy the journey by following along!
The gumbo recipe is a Cajun/Creole soup that uses paprika, cayenne pepper and other spices.
Cajun spice mix is the best seasoning to use for gumbo. You can buy it in your local grocery store, or make it yourself.
Mix the following ingredients in a small dish:
What greens are used in gumbo?
Celery, bell peppers and onions are the basic ingredients of a gumbo. This recipe contains celery, bell peppers and onions. These are the three ingredients that are known as “the holy trinity” in Creole/Cajun cuisine.
Other greens that are commonly used in gumbo include okra (okra), spinach, mustard, turnips, and turnips.
Can I make Gumbo without roux or okra?
In the basic recipe for gumbo, thickeners such as okra and roux are used.
Okra is a staple in seafood gumbo, as its unique fibres give the soup a thickening texture and a gooey consistency.
Roux is a thick, dark brown sauce made by mixing oil and flour in the same quantity. We used rice flour in our recipe to create a gluten-free version.
If you do not like okra cooked, you can either keep the pods whole or stir fry the slices in a little oil. Add them at the end to the soup.
You can also make the gumbo without the okras and just use the roux. You can also substitute either cornstarch, or arrowroot. Add a few tablespoons to ice-cold water and stir until dissolved. Then add this mixture to the soup during the last 5 minutes of cooking.
