Seafood Gumbo
3 August, 2024
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Seafood gumbo
A stew or soup originating from Louisiana, typically made with a strong-flavored stock, meat or shellfish, and vegetables, often including okra.
Ingredients
For the Roux:
- 1/2 cup vegetable oil
- 1/2 cup all-purpose flour
For the Gumbo:
- 1 large onion finely chopped
- 1 green bell pepper finely chopped
- 2 celery stalks finely chopped
- 4 cloves garlic minced
- 1 pound andouille sausage sliced
- 1 pound shrimp peeled and deveined
- 1 pound crabmeat lump or claw
- 1 dozen oysters shucked, with liquor reserved
- 1 quart seafood stock or chicken stock
- 1 14.5-ounce can diced tomatoes
- 2 bay leaves
- 1 tablespoon Worcestershire sauce
- 1 tablespoon hot sauce such as Tabasco
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper adjust to taste
- Salt and pepper to taste
- 2 cups sliced okra optional
- 1 bunch green onions chopped
- 1/4 cup fresh parsley chopped
- Cooked white rice for serving
Instructions
Make the Roux:
- In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium heat.
- Gradually whisk in the flour to avoid lumps.
- Cook the roux, stirring constantly, until it turns a deep brown color, similar to chocolate, about 20-30 minutes. Be very careful not to burn the roux, as it will give a bitter taste to the gumbo.
Cook the Vegetables:
- Add the chopped onion, green bell pepper, and celery (the "holy trinity" of Cajun cooking) to the roux. Stir well to coat the vegetables with the roux.
- Cook for about 5-7 minutes until the vegetables are softened.
- Add the minced garlic and cook for another minute.
Add the Sausage and Liquids:
- Stir in the sliced andouille sausage.
- Gradually add the seafood or chicken stock, stirring constantly to incorporate the roux.
- Add the diced tomatoes (with their juice), bay leaves, Worcestershire sauce, hot sauce, dried thyme, dried oregano, paprika, cayenne pepper, and salt and pepper to taste.
- Bring the mixture to a boil, then reduce the heat and let it simmer for about 30 minutes.
Add the Seafood:
- Add the shrimp, crabmeat, and oysters (along with their liquor).
- If using okra, add it at this stage as well.
- Let the gumbo simmer for another 10-15 minutes until the seafood is cooked through and the flavors are well combined.
Finish the Gumbo:
- Stir in the chopped green onions and parsley.
- Adjust the seasoning with additional salt, pepper, and hot sauce if needed.
- Remove the bay leaves before serving.
Serve:
- Serve the gumbo hot over cooked white rice.
- Offer extra hot sauce on the side for those who like it spicier.
Tips:
- The key to a good gumbo is patience, especially when making the roux. Stir continuously to achieve the perfect deep brown color without burning.
- If you prefer a thicker gumbo, you can add a bit more roux or okra.
- Gumbo often tastes even better the next day after the flavors have had more time to meld, so consider making it ahead of time.
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