Here’s a classic recipe for Seafood Gumbo, a rich and flavorful dish rooted in Louisiana’s Creole and Cajun traditions. This version combines shrimp, crab, and oysters with the deep flavors of a roux-based broth.
Ingredients
For the Roux:
- 1/2 cup vegetable oil
- 1/2 cup all-purpose flour
For the Gumbo:
- 1 large onion, finely chopped
- 1 large green bell pepper, finely chopped
- 2 celery stalks, finely chopped
- 4 cloves garlic, minced
- 1 can (14.5 ounces) diced tomatoes
- 1 quart seafood or chicken stock
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper (adjust to taste)
- Salt and pepper to taste
- 1 pound shrimp, peeled and deveined
- 1 pound crabmeat, picked over for shells
- 1 pint oysters with liquor
- 1/2 cup chopped fresh parsley
- 1/2 cup chopped green onions
- 1 tablespoon Worcestershire sauce
- 2 teaspoons hot sauce (such as Tabasco)
- Cooked white rice, for serving
- Filé powder (optional), for serving
Instructions
- Make the Roux:
- In a large, heavy-bottomed pot or Dutch oven, heat the oil over medium heat. Gradually whisk in the flour to avoid lumps.
- Cook, stirring constantly, until the mixture turns a dark brown color, similar to chocolate, about 20-30 minutes. Be careful not to burn it.
- Add the Holy Trinity:
- Once the roux reaches the desired color, add the chopped onion, bell pepper, and celery. Cook, stirring frequently, until the vegetables are soft, about 5 minutes.
- Add the minced garlic and cook for an additional minute.
- Build the Base:
- Stir in the diced tomatoes and cook for a few minutes.
- Slowly add the seafood or chicken stock, stirring constantly to combine. Bring to a simmer.
- Add the bay leaves, thyme, paprika, cayenne pepper, salt, and pepper. Simmer for about 30 minutes to let the flavors meld together.
- Add the Seafood:
- Add the shrimp, crabmeat, and oysters (with their liquor) to the pot. Simmer until the shrimp are pink and cooked through, about 5-7 minutes.
- Finish the Gumbo:
- Stir in the chopped parsley and green onions.
- Add the Worcestershire sauce and hot sauce, adjusting to taste.
- Serve:
- Remove the bay leaves before serving.
- Ladle the gumbo over cooked white rice.
- Sprinkle with filé powder if desired for additional flavor and thickening.
Tips
- Roux: Making a roux can be tricky. Keep the heat at medium and stir constantly to prevent burning.
- Seafood: Fresh seafood is best, but you can use frozen if necessary. Just make sure it’s properly thawed.
- Spice Level: Adjust the cayenne and hot sauce to your preferred spice level.
- Stock: Seafood stock enhances the flavor, but chicken stock works well too.
Enjoy your rich and hearty seafood gumbo!
