Seafood Gumbo Recipe!

So, I've been leading up to this one for a couple of weeks now, with a couple of basics recipes (the dark roux and the shrimp stock), so here it finally is, our amazing seafood gumbo! I love this recipe a lot. My hubby worked for a large and famous Cajun fine dining restaurant down in Houston, and this recipe is adapted from the gumbo they made (and probably still make) there. It's extremely rich, hearty, and delicious, stuffed with veggies, shrimp, andouille sausage, and crab meat.

There are a few ingredients in this one that aren't always easy to get if you're not in the south, or if you live in a food desert. Andouille sausage is not always easy to find, crab meat is not always widely available, and something like gumbo filé (ground sassafras leaves) can be tricky to find if you don't have a big spice store or ethnic market nearby. Many of these things you can replace or omit. If you can't get crab meat, you can always add a nice whitefish to the gumbo, just give it time to cook. The filé is great in this dish, but if you can't get it, you can leave this out. You can also replace the andouille sausage with any nice flavourful and spicy sausage like chorizo.

Anyway, I love this recipe and it's unbelievably delicious. Also, thanks again to everyone who's been watching, subscribing, and especially sharing our videos. We're almost at 900 subscribers, and we can't wait to get to that 1000 subscriber milestone, where we start to get a few extra benefits from YouTube! Thanks so much everyone!