No Florida vacation would be complete without at least one instance of total indulgence in Florida seafood and what better way to enjoy an unexpected cold snap in the weather than making a big pot of gumbo to enjoy with family and friends.
The cold weather knocked out our long awaited fishing trip out of Cedar Key, but it sure didn't take any fun out of our visit here!
I hadn't made gumbo in a good while but the urge struck and we made the rounds hitting the docks and fish markets in Bradenton sourcing out the best the Sunshine State had to offer..
Had to break in a new Lodge skillet to make roux, but it came out perfect, and I learned something from using the new iron. The roux tasted a LOT like peanut butter! It didn't have that "almost burnt flour" flavor that you get from a really well seasoned pan. An old dog learns a new trick.
This is the finished gumbo, with crab, shrimp, oysters, crawfish, Cedar Key clams, scallops, and red grouper.
Sprinkle a little Tony Cachere's Creole Seasoning on top, dip in a buttered slice of fresh baked Cuban bread and sop up some of that delicious brown broth OMG..... I can barely move!
I will edit in the recipe when I have time to type it out..