Other than being time consuming, there is nothing really complicated about making gumbo. You can also add in some sausage or chicken if you would prefer that over the crab and crawfish tails. I love oysters, but I've never been fond of them in a gumbo, but if that's your jam, then have at it! There was one time that I forgot to pick up seafood stock at the store, and I ended up using Chicken stock, and the gumbo was just as good, so if you can't find seafood stock then chicken stock works well too.
Servings 8
Prep Time 2 hourshrs
Cook Time 2 hourshrs
Equipment
8-10 quart stock pot
Ingredients
For the roux:
1cupAll purpose flour
1cupVegetable oil
Dice and measure before making the roux:
1cupchopped celery
1cupwhite onion
1cupGreen Bell Pepper
1cupRed Bell Pepper
2cupssliced celery
3clovesgarlic, finely chopped
Other ingredients:
7-8cupsSeafood Stock
3TbspCajun Seasoning
2TspWorcestershire Sauce
2Bay leaves
18 ounceContainer jumbo lump crabmeat, picked free of shells
1poundShrimp, 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
1-3tspCayenne 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!