subject: Authentic Seafood Gumbo Recipe [print this page] An Authentic Seafood Gumbo Recipe, in order to be categorized as authentic, would have to contain certain key ingredients.
Among those would be first of all, the type of seafood used, in particular, the type of shellfish used. Generally, any shellfish common to the area would be sufficient. In the south Gulf Coast area, gulf shrimp, blue crab, scallops and oysters would be adequate. In the northeast, lobster could be thrown in. Some people think the crawfish would be a necessity to make it an authentic seafood gumbo recipe, however, crawfish were used primarily for bait up until about 40 years ago, at which time it started to become an entree.
The next item of authenticity would be the sausage. Yes, sausage in the seafood recipe is a must. Not only does it have to be a sausage, it must be Andouille Sausage, a type of smoked sausage found in the south.
Third, a roux, is required. 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 to the gumbo recipe and must be continually stirred while heat is applied. Be careful not to burn the roux, but also keep the heat applied until the right color and mixture is obtained. The coloring may be anywhere from a light peanutty color to a dark chocolaty brown. The ideal coloring for a gumbo roux is a deep red, just on the verge of burning.
Next, the Holy Trinity of Gumbo, chopped celery, onions and bell peppers. I guess this is one place where there is such a thing as a holy trinity!!
Lastly, the ingredient the name gumbo is derived from, is okra! Yes, to have your authentic seafood gumbo recipe, okra is a must. Okra is also a thickening agent, but be careful not to overcook, as it will become mushy.
