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Easy Peasy Seafood Gumbo

Hello everybody and it has been quite a spell from my last post. I was thinking on how am I going to blog about something I really wanted to try for a very long time and how to write out my recipe for this yummy gumbo. However I nailed it and this is my first try making seafood gumbo. It is so tasty even Mr. Riaz had seconds. It is because it didn’t have that strong fishy smell when I got done making it. All of my ingredients are zabiha halal.

First go ahead and make Creole/ Cajun Seasoning in a mortar and pestle or spice grinder or buy some ready made if you do not want to go through the trouble but honestly the best stuff is freshly made and used right away. You can cut up your as they call the Holy Trinity which is 1 bell pepper and 4 mini sweet peppers along with 1 onion or shallot and 3 stalks of celery which all gets chopped up nicely. Put these in a bowl and keep this aside. Also chop 5 cloves of garlic and place this in a bowl with the Holy Trinity that I just described. Chop 1 lb of okra and 1 package of zabiha halal hotlinks then keep aside momentarily.

This is called the meal prep and this way it makes it easier to assemble. Now get your assorted seafood ready that you will need 1/2 to a whole bag of both frozen scallops and shrimp. Mine came deveined even though it was raw. I rinsed my shrimp under cold water to remove the shells. To this add 2 blue crabs and keep aside until the next step. You can also use canned oysters, mussels and clams like I did which is more convienent and please do not drain because you will need the brine for this marvolous gumbo.

In a medium or large coldero depending on how much gumbo you are making add 1/4 cup of either olive, corn, canola, vegetable,sunflower, safflower, grapeseed, avocado. or peanut oil and or 3 pats of butter or 3 tbs of butter ghee. The butter ghee you can buy at any Indian and Pakistani grocery stores and even MIddle Eastern stores as well too. Add 1/4 cup of unbleached all purpose flour and stir until it is lump free and let it cook until it becomes a rouix. To let it get dark is cover and put the heat to low and cook for 10 to 15 minutes.

You will have to stir frequently and and when it is brown add 2 pinches each of gumbo file, 2 bayleaves, thyme, basil, oregano, parsley, the Cajun/ Creole seasoning, 2 strands of Irish moss, either 1 drop of hot sauce or 1 chili of any type for heat, 1 drop of liquid smoke, 3 dashes of maggi or knorr aroma, either 1 bullion cube or 1 pinch of kosher salt, pink salt, sea salt, vegtea seasoning or seasoned salt, 1 pinch of any color of peppercorns ground in mortar and pestle.

Now add the rest of the ingredients to the pot such as all of your meal prep. The Holy Trinity with garlic stir and add the okra with the zabiha halal hotlinks and assorted seafoods along with the canned mussles, clams and oysters in their brine, stir again and add 1/2 gallon or 2 liters of water stir and flame remains on low and cover and let cook for 20 to 25 minutes.

Serve with either hot steaming white rice polenta or even cornbread. Because of me having diabetes that I just enjoyed it without adding rice because I do not want a huge spike in my glucose levels. The rouix that is a thickening agent for this gumbo has carbs in it already so I am keeping my dibetes under control as much as I can.

However It is extremely tasty so enjoy.

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