Seafood Gumbo I
Written by Avinash Pooran
Thursday, 23 June 2011 18:21
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This is one of the best of many recipes out there! Seafood Stock: 4-6 “gumbo” crabs (if available), uncooked; any uncooked crabs will do 4 cups shrimp shells including heads, uncooked 1 medium onion, quartered 1 bunch of... 

This is one of the best of many recipes out there!
Seafood Stock:

  • 4-6 “gumbo” crabs (if available), uncooked; any uncooked crabs will do
  • 4 cups shrimp shells including heads, uncooked
  • 1 medium onion, quartered
  • 1 bunch of parsley; stems only
  • 3 ribs celery; cut into fourths
  • 1 TBS black peppercorns
  • 2 bay leaves
  • 1 tsp thyme

Roux:

  • ½ stick butter
  • 2 TBS vegetable oil
  • ¾ cup flour
  • ¼ cup green onions, chopped

Gumbo:

  • 3 TBS vegetable oil
  • 2 pounds fresh baby okra (3”-4” lengths); cut into circles
  • 2 medium yellow onions, chopped
  • 1 medium bell pepper, chopped
  • 2 ribs celery, chopped
  • ¼ cup parsley, chopped
  • 1 tsp oregano
  • 1 TBS Creole seasoning or Tony Chachere’s seasoning mix
  • 2 TBS any Louisiana hot sauce (only 1 if using Tabasco)
  • 1 pound medium shrimp, peeled and deveined
  • ½ pound claw crabmeat
  • 1 cup (if available) of Louisiana crawfish tail meat, cooked
  • 2 dozen good quality, fresh-shucked oysters (optional)
  1. Into a large Dutch oven, bring to a light boil about 1 gallon water
  2. Add all of stock ingredients, reduce heat to simmer and cook uncovered for 2 hours
  3. Strain stock, discarding solids, and continue to simmer stock
  4. Into a large skillet, heat vegetable oil add cut okra and cook continuously stirring for about 8 minutes; remove and set aside
  5. In same skillet, add onions, bell pepper, celery, parsley and oregano and sauté’ until vegetables are soft
  6. Place sautéed vegetables and okra into stock and add the Creole seasoning and hot sauce
  7. In a separate heavy duty pot prepare roux by melting butter over medium high heat, adding oil and flour
  8. Continue stirring until roux reaches color of milk chocolate then remove from heat
  9. Add green onion but continue to stir as roux will continue to cook off of heat
  10. Slowly spoon roux mixture into gumbo, whisking to incorporate; (it may not appear to thoroughly mix at first, but continue whisking)
  11. Simmer entire dish for 1 hour, then add seafood items and continue cooking 30-45 minutes
  12. Serve over steamed rice, adjusting rice serving by individual preferences (soupy or ricey)
  13. If available, have filet’ (ground sassafras leaves) on table to sprinkle lightly over gumbo

Serves 10-12

Many suggest gumbo is even tastier when served as a leftover the following day