Being from the Gulf Coast of Texas, I grew up eating a variety of seafood. I love all types seafood – gumbo especially. This gumbo recipe uses a roux AND some okra – because I like my gumbo stewy thick. Plus, I grow okra in the summer and freeze it, then toss it in. Because of the roux and the okra, I don’t use any file powder. I like my gumbo a little more savory than spicy. If you are a seafood fan, then follow this recipe and let me know what you think!
A note on roux: The color you are aiming for is a slight shade above chocolate. Somewhere in between peanut butter and a chocolate bar. Keep your heat on medium and keep stirring because you can certainly let the heat sneak up on you, and that’s one sure fire way to end up with a burnt tasting roux. Just be patient… pour yourself a glass of wine or two, pull up a bar stool next to the stove, turn on a show and stir and drink away while it slowly comes up to the color you are looking for…
This recipe and more can be found on our Weekly Meal Plan #3
Seafood Gumbo
Equipment
- 8-10 quart stock pot
Ingredients
For the roux:
- 1 cup All purpose flour
- 1 cup Vegetable oil
Dice and measure before making the roux:
- 1 cup chopped celery
- 1 cup white onion
- 1 cup Green Bell Pepper
- 1 cup Red Bell Pepper
- 2 cups sliced celery
- 3 cloves garlic, finely chopped
Other ingredients:
- 7-8 cups Seafood Stock
- 3 Tbsp Cajun Seasoning
- 2 Tsp Worcestershire Sauce
- 2 Bay leaves
- 1 8 ounce Container jumbo lump crabmeat, picked free of shells
- 1 pound Shrimp, deveined and tail/shell removed
- Any other seafood you would like to add - fish, oysters, crawfish
- You could also add sausage or chicken - whatever you have or whatever your family likes
- salt and pepper to taste
- 1-3 tsp Cayenne pepper - depending on how spicy you like it
- Cooked rice - white or brown
Instructions
- Dice one cup each of the celery, onion, red and green bell peppers. Set aside.
- Slice the okra and set aside.
- Finely mince the garlic and set aside.
For the roux:
- In an 8-10 quart stock pot, warm the 1 cup of oil over medium heat. Add the 1 cup of all purpose flour. Using a whisk, stir constantly until the roux is darker than peanut butter, but not darker than milk chocolate. This will take between 30 and 50 minutes depending on the heat. Be patient, keep your heat below medium and keep stirring. It will get there! Once the roux is done, turn heat way down low and let it cool off for a few minutes. Continue to stir so that it doesn't burn.
Once the roux is done:
- Add the diced celery, onion, bell peppers, garlic, and okra to the roux. Stir to combine and cover the vegetables with the roux.
- Add the seafood stock, the cajun seasoning, cayenne, Worcestershire Sauce, and bay leaves. Bring to a very gentle boil.
- Add the seafood (shrimp, crab, oysters, crawfish) or whatever protein you are using (sausage, chicken, etc). Let gently boil for about 7 minutes or until the shrimp is done (when it reaches a light pink color).
- Add salt and pepper, or more cajun seasoning, or cayenne to adjust to the saltiness and spiciness you like.
- Add your cooked rice, serve with crackers and enjoy!