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Seafood Gumbo

Seafood Gumbo

There’s no cool story behind this gumbo, it’s just amazing and one of the first recipes I created on my own so needless to say it’s my baby and I love it. I must also add this gumbo easily goes in my top 2 gumbo recipes (Pappadeaux being the other). This like many soup recipes is always better eaten a day later so, if you have the extra time make this the day before and allow it to sit overnight so those flavors can really marinate and create magic together. I’ve attached the step by step tutorial from my Youtube channel. Make sure you guys subscribe and turn on your post notifications so that you don’t miss a recipe!

Print Recipe
Seafood Gumbo
Prep Time 20 minutes
Cook Time 2 hours
Servings
people
Prep Time 20 minutes
Cook Time 2 hours
Servings
people
Instructions
  1. Heat oil in a large pot over a medium for 5 minutes.
  2. Stir in flour. Cook for 15-20 minutes, stirring constantly. Roux should be a milk chocolate color.
  3. Add in onions, bell pepper, and celery. Cook for 5 minutes stirring constantly.
  4. Stir in garlic, let cook for 30 seconds.
  5. Add seafood and vegetable stock.
  6. Add tomato paste, Cajun seasoning, bay leaves, kosher salt, Worcestershire sauce, and gumbo file. Stir until all ingredients are combined. Cook on low heat for 2 hours.
  7. Add in shrimp, lobster, and oysters. Allow to cook for 7 minutes.
  8. Stir in shelled crab meat. Cook for 5 minutes.
  9. Serve over cheese grits or rice and enjoy!
Recipe Notes
  1. If this is your first try at cooking gumbo I suggest you start with cooking your roux on a low heat.  Once roux is burned you will have to throw it out and start over so stirring is very important.
  2. Gumbo File is optional, this seasoning adds delicious flavor and also serves as a thickening agent.  So if you prefer a soupier gumbo you can leave this out.
  3. You can substitute any of the seafood with cooked chicken breast or andouille sausage.
  4. Allow gumbo to simmer on low for a few hours if you have the time. Giving the flavors time to really marinate make it worth the wait.

 



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