Shrimp Gumbo Recipe

An authentic recipe of seafood gumbo, to be classified as genuine, should contain certain key elements.

Among these are firstly, the type of seafood used, in particular, the type of shells used. In general, molluscs common to the area would be sufficient. In the southern Gulf of Mexico Gulf shrimp, blue crab, scallops and oysters would be sufficient. In the north, the lobster could be thrown in. Some people think that the crayfish would be a need to make a recipe for seafood gumbo true, however, were mainly used for lobster bait until about 40 years, when he started to become a main dish.

The next item is authentic sausage. Yes, the sausage in the recipe for seafood is a must. Not only must it be a sausage, it must be Andouille sausage, a type of smoked sausage in the south.

Thirdly, a roux is needed. Roux is nothing more than a mixture of lard, oil or butter mixed with equal amounts of flour. The roux is a thickening agent very critical recipe for okra and must be constantly agitated while heat is applied. Do not burn the roux, but also keep the heat applied until the right color and the mixture is obtained. The color can be anywhere from a light color to a chocolate peanut brown. The ideal color for a roux gumbo is dark red, just on the edge of combustion.

Then the Holy Trinity of Gumbo, chopped celery, onions and peppers. I think it is a place where there is such thing as a holy trinity!

Finally, the ingredient name is derived from okra, okra is! Yes, have your recipe for seafood gumbo authentic, okra is a must. Okra is also a thickener, but be careful not to overcook as it will be soft.