We've brought the Louisiana classic Down East with this Lobster and Shrimp Gumbo recipe. The key to this flavor goodness is homemade seafood stock. By making the stock with the freshest seafood you can find, you will elevate the sweet and briny flavors from your shrimp and lobsters. Also, this particular recipe lets the seafood shine. Unlike with other gumbos, the roux is made with vegetable oil instead of butter. Not only is it healthier (bonus!), but the neutral oil flavor doesn’t overtake the flavors from your shellfish.
Package Contents: Spanish Paprika, Greek Oregano, Bay Leaves, White Pepper, File Powder, Chile Powder, Cayenne, Thyme, Red Pepper Flakes
Makes: 6-8 Servings
Prep & Cook: 3 Hours