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Louisiana Seafood Gumbo Recipe Today's Delight

WebJun 27, 2020 · When roux turns brown, pour clam juice, 3 cups water and fire roasted tomatoes. Combine well then add seasonings: cayenne …

Rating: 5/5(1)
1. The Dungeness crab was bought cooked at Costco. Pull open the crab cover. If you like, you can scrap out the yellow stuff called crab mustard and add it in the gumbo sauce otherwise just discard it. Remove and discard the crab lungs and apron. If you don’t like traces of the crab mustard, wash the crab. Cut crab into 4 pieces with legs attached. You can pull out the two main legs if you like.
2. If crab is not cook, wash and clean the crab. In a pot, add 4 cups of water, submerge crab and bring to a boil over high heat. Lower to medium heat and simmer until crab turns red. Turn off heat, remove crab to cool and reserve stock. When crab is cool to touch, do the above instructions.
3. In a skillet over medium heat, saute bacon until cook then move to one side of skillet. Add andouille sausage and cook for 2 minutes. Push to the side.
4. Saute onion for 2 minutes, then garlic for 2 minutes and add celery, green peppers and poblano peppers. Turn off heat. Transfer mixture in a container if you like and use the same skillet to make the roux. Note: If possible use something with a heavy bottom when making the roux since it can easily burn. I am using a Dutch oven.

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