Years ago, I started making my own Seafood Gumbo based on my intense love for this wonderful dish. I improvised quite a bit, departing from the inexpensive dish that it was originally intended to be and modified it into something a bit more healthy.
Now, I never leave a recipe alone, even my own, so I tried out a few modifications today that… well… were just wonderful. I substituted chopped King Crab meat for the canned variety I usually use ( but this was disappointing to me, so I will go back to canned as I think it makes the sauce a bit meatier… and I like that) and I added a pound of diced bacon into the blend, first using the left over fat as part of the roux! Oh, I made a few other changes… which were fun too.
On the crisp days we’ve been having in America… there is nothing that warms y’all better than a lunch full of Seafood Gumbo! Here’s my original recipe!
Profitez de notre famille plats préférés! Cela me rappelle avec affection de mon temps en Louisiane. Laissez-vous prendre cette recette maison!
Roger Freberg
Laura teases me a bit about my use of the word ‘seafood’ as that implies fish… well, no, just chopped lobster, crab, diced clams and shrimp in this recipe… just the good stuff… oh yeah, this one has bacon!
