Nicki’s Seafood Gumbo
Disclosure: I was provided product samples from Dei Fratelli to try. Any opinions I expressed are my own and have not been influenced.
A few months back I was send a wonderful package of goodies from Dei Fratelli. It contained these cut tomatoes from their Truly product line. I’ve cook with them all but I just used my final box and decided I was super long over due to post some of the delicious recipes I created with their amazing products. I’ve never heard of the line before but I came across them on a food blogger site and wanted to try it myself. So I reached out and they sent me the samples to try. The hardest part was figuring out what to make with the tomatoes, so many different choices were in my head. This recipe is for Nicki’s Seafood Gumbo. This is my version of seafood gumbo. I used the Finely Chopped Tomatoes for two reasons, it already came with onions, carrots and celery so I didn’t have to add those to my gumbo and the tomatoes were finely chopped so they weren’t going to over power the gumbo. According to my husband, I hit it on the head for sure this time and he attributes it to my use of the Dei Fratelli Tomatoes and I have to agree they were perfect in this dish and all the other dishes I used them in.
Here’s my recipe for Nicki’s Seafood Gumbo
|Prep time||30 minutes|
|Cook time||35 minutes|
|Total time||1 hours, 5 minutes|
|Misc||Freezable, Serve Hot|
- 1 batch light/medium roux (recipe will be in the notes section)
- 1lb medium shrimp (peeled and deveined)
- 4 cups chicken stock
- 1lb lump or claw crab meat
- 1 packet Johnsonville Smoked Andouille Sausage
- 1 packet Dei Fratelli Truly Finely Chopped Tomatoes
- 1 teaspoon black pepper
- 2 teaspoons Old Bay Seasoning
- 2 teaspoons Tony's Creole Seasoning
1/2 cup vegetable oil
1/2 cup flour
Heat oil in a large pot (make sure you use a pot with a thick bottom and one that won't stick you don't want to burn the roux or cause your gumbo to stick to the pot) over medium heat. Using a whisk slowly add the flour, stirring constantly until the roux is a nutty brown color. At this point it ready for use. You can make the roux darker if you like but make sure you stay at the pot and don't stop stirring to prevent it from burning.