As we get closer to the end of the year, we start thinking about New Year’s resolutions and how we want to start off the year. Well for others the end of the year means the start of cold weather and warm cozy dishes. Let’s not forget sweet treats as well. To start off the cozy recipes I wanted to recreate a dish that hardly gets made unless it’s craved. That dish is Seafood Gumbo. Many people have their go to Gumbo recipe, whether it be the OG way or adding your own flair to it. Now the first time I’ve ever made gumbo was for my food business Elite Eatz.

I had 10+ orders and when I say it all took time, it TOOK TIME! What I mean by that was how detailed the dish was, the steps you had to take to get those flavors built right. From the roux, holy trinity, seafood, spices, etc, you name it, it was in there, except for okra. I absolutely hate okra, and due to that it will never be in my gumbo recipe. Once everything comes together and you take that first warm bite, it just wraps you up in a flavor blanket and puts you in a sleep coma. Everyone has that dish that’s gives them this exact feeling, and after creating this, you’ll be able to experience it over and over gain.

There will also be a video available to follow along to for all my visual learners out there. It will be available on Cooking With Ko’s Tik Tok (@cookingwko). For this week it will be pined so there will be no need for scrolling.

Loaded Seafood Gumbo

Ingredients

-Onion

-Bell Peppers

-Celery

-Diced Tomatoes (optional)

-Garlic

-Bay Leaf

-Chicken Thighs

-Shrimp

-Andouille Sausage

-Crab Meat (Lump or Chopped)

-Oil

-Flour

-Stock or Broth (Chicken or Seafood)

-Rice

-Creole Seasoning

-Italian Seasoning

-Cayanne/Paprika (if you want spice)

-Black Pepper

Directions

1. Grab a pot of water and cook off your rice. This can be left plain or you can add herbs and spices like I did. (Chix Bouillon Cube & Oregano). Once it’s done, strain and set aside. “Side Note: it doesn’t have to be cooked all the way, for it is going to continue to cook in the big pot”

2. Season proteins (shrimp & chicken) with creole, black pepper, and garlic powder. Set aside in separate bowls until needed.

3. Slice your andouille sausage into manageable pieces so that you are able to flip them over as they cook. Set aside as well.

4. Small/Medium dice onion, bell pepper, and celery. Separate these items as well since they all take slightly different times to cook.

5. Grab a skillet and heat oil until you can see little waves in the oil, that’s your indicator that your oil is hot without touch it or splashing flour/water.

6. You are then going to place your already seasoned chicken thighs into the skillet and cook until done. Once they are done set them aside to cool, we’re going to cut them later.

7. Without pouring any oil or fond from the pan, in the same skillet you’re going to cook your andouille sausage until desired preference. Once completed, set aside to cool.

8. In the same pan again, we’re going to cook off our shrimp and do the same step, cook and set aside to cool.

9. In a large stock pot on medium heat, add oil and flour. This is going to be our roux, what gives the gumbo its color (peanut butter or darker) and what’s going to thicken it up. You want to continue to stir this mixture until desired browness. If you do not continue to stir, you will burn your flour and the it will taste terrible, or you can start the stirring process all over. In a sense KEEP STIRRING!

10. Once you’ve reached your desired roux color add in your diced veggies and garlic. You want to cook these down til they are just about done but not all the way. Again these items will still be cooking as we add the rest of the ingredients.

11. After the veggies, you then want to add your optional diced tomatoes and stir it in evenly.

12. Next, we’re going to add in our stock. The amount of stock/broth you add is based on your previous measurements of flour. It’s also based on how loose or thick you like your gumbo. Rule of thumb, you want to make sure it’s enough liquid to cook off the flour. You don’t want grainy/starchy gumbo.

13. Add in your array of herbs and spices and let it simmer for about 10-15min.

14. In the meantime you can cut/slice all of your chicken, shrimp and sausage. If you’ve already completed this step, do yourself a favor and do a little cleaning. You’ll thank yourself later.

15. After simmering for about 10-15minutes add in your loaded goodness; chicken, shrimp, sausage, crab, shrimp and rice. Add any necessary herbs and spices to get it to where you want it.

16. Last, cut the heat and serve. If you’d like more rice, put it in the bottom of your bowl and pour that liquid goodness all over.

Now I told you making this dish was gonna take some time, but if you put your heart and soul into it you’ll fall in love with every bite. Oh yea, remember when I had you clean up a little in between cooking? Tell me if you’re in the mood to clean after eating this dish!

***Tik Tok Video Available @cookingwko***