Lemon Blossom Gumbo is a very spicy and delicious dish. I’ve always had a problem with cooking chicken, pork or shrimp, because the skin tends to keep the flavor under control. For example, when I make shrimp gumbo I always end up adding too many seasonings and have to scrape the skin to get any excess juice out. This causes me to lose my focus on the taste of the dish, and it ends up kind of a hit and miss failure. So when I made chicken for the first time, I decided to try the same technique with shrimp. This dish became my signature dish, and soon I was trying it all the time.
I was very hesitant to try this gumbo at first, because I’m not really fond of spicy food. But once I started to taste it, I was really surprised at how much livened up my usual gumbo diet. I mean, who really wants to have a bland bowl of chicken and pork soup every day, right?
To make this gumbo really interesting, you can add variety to it by using different kinds of seafood. Most commonly, people will use shrimp, scallops and crab meat to make gumbo that has a little bit more flavor. If you’re going to use these items, then you’ll need to first soak the shrimp or scallops in water overnight. By soaking them overnight, you make sure they retain their flavor and softness, which give them a wonderful texture. When I’m making gumbo at home, I usually do this before I marinate the meats in some oil and allow them to soak.
Next, you’ll want to sear the shrimp or scallops, so that they retain their texture. It’s best to really cook the meat evenly. Add a little lemon juice to the mixture to help seal in their flavor. I always throw a few drops of lemon extract into the water before I toss the shrimp or scallop mix into my pot of gumbo.
Next, you’ll want to add your chicken, like white breast meat, or pork for flavoring purposes. I usually like to use shrimp, scallops and crab meat for this recipe. You can choose what kind of chicken you want to use, and I’ve even tried turkey on several occasions. Just remember that if you decide to try turkey, you’ll probably want to make sure you marinate it overnight so that the flavor is retained through the next day.
Once you have all your ingredients ready, it’s time to start cooking. Use a fork to stir your ingredients, and continue to stir until the lemon juice begins to break up. You’ll know when the gumbo is done when you taste it. If you prefer a thinner consistency, just add more boiling water while you are cooking. If you like your food thicker, you can add more flour.
When you serve your lemon gumbo, just stir it gently with a spoon. It will be necessary to let the mixture to drain for a few minutes, which will give it that fattening aspect that we are always looking for. You may be surprised at how much you actually enjoy this dish! I don’t think you’ll be sorry that you decided to try this tasty gumbo recipe. Not only is it a great meal but it’s also a healthy one, since you’ll be consuming chicken and fish which are lean meats.
If you are feeling extra adventurous, you can add different types of seafood to your lemon gumbo. My favorite is the shrimp gumbo. It is so easy to make and yet has that velvety texture that makes it so delicious. It would be great served with some potato salad as well. Try it!