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Seafood gumbo

Seafood gumbo

A stew or soup originating from Louisiana, typically made with a strong-flavored stock, meat or shellfish, and vegetables, often including okra.
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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.