Seafood Gumbo Recipe | #SoulFoodSunday | Crock Pot Recipe

You guys have been reading this series. You know we doing this all summer long and I’m coming to you with another YouTube virtue of popularity along with soul, food, cooking, hey you guys go by and take a look and see what they bring to the table because I’m sure hell, I’m going to tell You I don’t ask me what they’re doing and nothing like that.

I just wait, so I can be surprised. So it’s a chance. We could be making the same thing, but you know what I can tell you this after just looking at everything that they do. You know what I would like to see a different spin on what I’m bringing to the table myself. So with that being said, we don’t break right into this article and I got a good one for you guys this time. You know what this week I’m bringing to your seafood.

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Gumbo really is you know what it’s a long name, it’s chicken and sausage and seafood gumbo super easy to make. I know you guys. Some people are like-spirited like that room. I was showing you guys. Just how easy it is to make a route where it’s almost foolproof, you know so endure it. Let’s read it and let’s break right into this article. Okay, we’re going to get right into the ingredients. Look right here! We just got shrimp, that’s already been peeled and deveined.

These are jumbo size, as you can see a nice size over here, boneless skinless, you know chicken thighs, I’m going to go ahead and cut those trim. Those down, but I just got em in there. They’ve already been in ranch, that’s why you see the paper towel. I just let all the water drain off of them hey. I know this is not part of gumbo. You know what you got ahead, you sweetie and, of course, you know what most people put the crab in there.

I saw these crab claws. This is what I’m walking with today. I love to get the claws super smooth. We got two cups of chicken broth and listen to one. You say gumbo, you know me hey, you know what I’ve been on that keys and then that Creole kick so you know we got to have any do this sausage. We got celery a whole bell, pepper just cut roughly cut the more you know the longer you cook, you know the smaller again, so I start off rough five cloves of garlic just right here, you guys should be able to guess right now what that is.

That’s that Creole kick by sweet smoky Jose. They listen. That’s two tablespoons here. It is right here, so you guys can see I’ll put the information down into the description box below. If you guys have not gotten this right here, man you got to try. It, and let me just say this: listen if you use the discount code a be ten. Listen, I’m getting nothing from it. That goes to show you how much I like this product right here.

Hey you guys! Do yourself a favor, get it that’s a B! Ten here, obviously, II know that’s honey, you know roughly chopped, and you know what you do not have to have fresh thyme, but I just like fresh thyme. You know I just get like a little small pinch, for you know it’s about like six or seven lot of sprigs right there right here, just to fire-roasted, uh, diced, tomatoes. You know this right here.

I, like a hunch, I like this brand right here and what you’re not looking at right now, you’re going to put a half a cup of oil and we’re going to make our groove and then we going to have an awesome flour. So I’m getting ready to take it. You guys over here to the stove we trying to get on that cast-iron skillet. You guys saw last week how I did how I made the gravy we’re going to do the same thing when you’re ready put it in the crock-pot super easy.

We don’t cook it on high for four hours and then we fit the grill okay, look keeping this super simple! Listen I like to leave my ingredients out as I’m going to use them, and so, if we making a roof, we’re using the cast-iron skillet, this is already starting to get a warm look, we’re going to head. Add oil, that’s half a cup and then we got half a cup of all-purpose flour. We’re going to put that in here we’re going to whisk it around there.

We go now I’m going to move this over here, so you guys can see. We are using a cast iron, so look, you know, we’ve talked about not using you know, metal on metal, but that goes for like nine or nonstick pendants, then once we get to room a certain color we’re going to come back with our onions, our Failed peppers and our celery in and we going to cook them down for a couple of minutes after that, live you going to start seeing this coming together.

This recipe coming soon…

So now this is going ahead and getting our Roux together. Now, once you get your skillet, you know hot under medium-high heat, go ahead and just add your half a cup of vegetable oil, and this one it doesn’t take long for a cast-iron skillet. To get that grease. You know you’re all up to uh up to temperature and then what you want to do is start adding slowly, look, that’s the key just a little bit at a time.

Add your all-purpose flour. You know into your vegetable and this right here. We are on our way to making it the room now you guys pay attention to the color. The color is key. You can see what color it is right now you can see it’s going to start to become ten we’ll be looking for and we’re looking to get it somewhere. Like you know, we wanted to almost have like a chocolate, the color to it so and pay attention notice.

I don’t stop whisking, I just keep going and under the heat, you’re going to. You might have to make some adjustments because the key here is, you don’t want to burn it and you don’t want to cook it too fast. I’ve seen people they normally, you know burn it because they don’t adjust the heat. So just keep, and you know what this is a nice sized pan. So some of it you know in the center it concentrates the heat.

This is an electric stove. I do not all right. Well, let me just say this. I was going to say I don’t like them, I’m just not a fan of them and I’m noticing those who live, and you know in the area where they have gas stoves. They don’t like electric and if you know any, if you like, electric you don’t like gas, and then look right there, you see the color chains I just kept whisking. Did you change anything once you reach the desired color that you’re looking for me? That’s rude right there and then go ahead and add your veggies.

Now, that’s your celery, then we’re going to put our onions, and then we’re going to come with our bell peppers. You know and then I cook those down. I really don’t want to say I cook them down. You know cuz. I don’t want to mislead anybody. I just cook them for about two or three minutes. You know, let them just know the mix. You know with the UH with our Roux mixture and just keep moving them back and forth back and forth.

You know: that’ll maybe sit for just like one minute after that. I take all of this right here and I’ll go ahead and you know and put it in the crockpot. Now, if you look at my crockpot, you can see, I don’t know if you guys can tell, but I went ahead and just sprayed it took a napkin, and just like you know, wiped it around. You know just to help with the cleanup and I don’t want to like leave any marks or no scarring on my porcelain.

So after you go ahead and put all the and your veggie and your rule mix in go ahead and add your chicken stock, you know what you then come back with your Creole or Cajun seasoning. You guys know I’m using a Creole kick, then you know what I can tell you is right. Here is where it becomes gumbo. You guys already did the most difficult part of this whole. You know the whole gumbo. Now we’re going to put all our ingredients in here the shrimp and the crab.

Actually, I’m going to be ready to put the shrimp and the crab back into the refrigerator. You know, as it cooks we going to add that at the end of the cook, but right now I just put it in – I put it in it. Layers just make sure everything is mixed and then right here, that’s the frozen okra. You can see. Look it’s hard to get out. That’s because, as I was making the roux, I put this back in the freezer, so it kind of like frozen it actually frozen really fast, and then we want to add our two cans of fire-roasted dice.

You know garlic, tomatoes. Go ahead and add those in there and then you know I just mix it up, like I say, I’d like to just mix it later it so everything is evenly you know distributed throughout now. Once you finish mixing this up, then it’s time to add your chicken. What I didn’t show is the chicken I cut mine in the quarter. So you know these are the boneless skinless chicken thighs? You know – and I just put that in there like that.

I, like a nice, you know when I eat gumbo and it has chicken in it. I want to taste the chicken, I don’t want, no chicken, you know no popcorn chicken kernels. I want a real chicken and this root right here is so flavorful. You know what it penetrates the chicken just turns out. You know outstanding now then look everything else is just like super easy and at the time put it on the top and then, after that, we just want to set it we’re going to cook it on high.

For four hours and then we going to come back now once it’s done, that’s what it looks like I removed the time now I mean I sometimes, I set it off to the side. You know put it back in there, but right now you know what just take it off, and then, after that this is now being the time we’re going to add that seafood and we just did four hours on high. I just mix it up, see where we’re at the right. There hey is looking good, hey the chicken might not look the way.

You think it should look, but our primary shoot is it’s cooked thoroughly and it absorbed all of that gumbo flavor. Now we just want to go ahead and add our shrimp and then we’re going to put our crab in our case, we’re going to put crab claws real, easy nice jumbo size, our shrimp already peeled and deveined, and just add them in there. You know what I do is I just like mix it around and I push them down cuz, you want it all to be covered because for this next 30 minutes you know what it’s going to cook.

You know it doesn’t take long. We just won’t cook them for 30 minutes. I promise you that might seem a little long, but in this gumbo, you know a roux is if it turns out just perfectly, and now we just don’t have the know the claws, as you see just put them in there and then we’re going to reset the Timer, I turn it back on I’ve done it all kind of ways sometimes, I just let it sit in there and just feel hot, but because it was taking so long and I’m feeling it I was.

I lost a little heat, so I went ahead and just put it on for another 30 minutes at high. That’s it anyway! Now coming back, you guys are just seeing now after 30 minutes go ahead and take a look at it. Hey! Listen when you open that you can already smell it to you. You know the crock-pot won’t have Hiromi in your house already, but listen when you open that up. Oh, my goodness that’s right there that’s up to you.

I like mine, like this. This is was raised on it. I’ve had other people’s that might have been a little ticker, but I can tell you this as it cools it. Just Dickens up. You know real nice, but I just stir it around. I want you guys just to see everything. Is nice and cooked you can see by this? You could look at these claws right there. You see that redness that lets. You know that it’s ready, it’s right and now it’s time to go ahead and as we say, you know we going to call it a plate, but obviously, I’m using a bowl.

So I just put it in here and then I’m going to show you guys. Listen! This right here is just hands down. You might not make it no other way, but in the crockpot moving forward is super easy. There you go gumbo, so there you have it, you guys. This is what I’m bringing for the week, four of soul, food Sundays. This is my youtube virtual pot. Look, you know meal, listen, it’s a chicken sausage and seafood gumbo.

I hope you guys like what you just saw, I’m going to go ahead and get me some, and right now I got my spoon loaded up with a little okra fire, roasted tomatoes, and this uh this shrimp. The heat is going down. Oh my goodness. The shrimp is just right. Let me go ahead. That might have been a fluke. Let me hit it again, as you can see, look comedy scroll just that stolen crap, I’m going to go ahead and eat that off-camera super easy to make, and especially the new people that have never ever made gumbo, and you probably heard cuz everybody hears This you know what it’s all in the roof.

Your rule is tricky, as you say you know what the mystery has been solved. I don’t see it is no mystery at all super easy to make just make sure that when you’re making your roof, you never stopped. You know whisking and your heat is to keep medium-high and if it looks like it starting to cook too fast and bubble, all you got to do is reduce the heat hey. What’s that being said, listen if you are new to my blog.

Let me go way to take this time to welcome you to my blog subscribe, don’t forget to hit the like button and share, and let everybody out there know it’s a blog out here, just taking the mystery out of cooking and simplifying these recipes and with that Being said, you guys, you know what I’m finna say: I’m out peace…