BEST EVER GUMBO RECIPE: Louisiana Seafood Pan Roast // San Diego Oyster Bar Inspired
When I first ordered this House Roast at Oyster Bar in San Diego, I didn’t know what to expect. I have heard of it and I also never expected it to be a gumbo-like dish. Somehow this worked for me very well, especially with the heap of rice included in the ‘gumbo’. So yummy. You gotta try this.
See how Roland cooked this.
Also ingredients below for your easy reference.
Hope you can recreate this yummy dish in the comfort of your home. Thanks for dropping by our channel.
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Ingredients
Serves 4
Marinate for seafood
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600g crab meat
20 pieces of medium prawns / shrimps
1/3 teaspoon thyme leave
1/3 teaspoon oregana
1/2 teaspoon garlic powder
1/2 teaspoon ginger powder
1 teaspoon cayenne pepper
1/3 teaspoon rosemary
1/2 teaspoon grounded black pepper
Gumbo base
——————-
3.5 ounces of butter (use to create roux with all-purpose flour)
1 cup of all-purpose flour
2 yellow onions diced
1 tablespoon of chilli powder
2 teaspoons of garlic – chopped
2 bay leaves
1/2 tablespoon of sugar
1 litre of seafood/prawn stock
1 cup of diced tomatoes
1/2 cup of tomato paste/puree
1 cup of white wine
1/2 tablespoon of Tabasco sauce (recommended to increase this to 1.5 tablespoons if you can take the spiciness)
2 teaspoons of salt
3.5 ounces of butter
180ml of heavy cream
2 teaspoons of grounded black pepper
When serving this, add a heap of Jasmine white rice to the gumbo for that extra touch. Enjoy!