It’s time to get out the gumbo pot and make a roux. My mom taught me everything I know about seafood gumbo. So here it is, our secret family recipe. Shhh, don’t tell anyone. Seafood gumbo, at least in my family, is always made with okra which serves as a thickener together with the roux. Bon appetit!
Published on January 15, 2020 | By surleplat |
- Prep Time
- Cook Time
- 2 lbs raw peeled shrimp
- 6 small “gumbo” crabs usually frozen or fresh boiled crabs, cleaned
- 1 lb lump crabmeat
- 2 dozen raw oysters, optional
- 1 lb fresh okra, sliced
- 1 -16 oz can of tomatoes, drained, seeded and diced
- 2 medium onions, chopped
- 1 stalk celery, chopped
- 3 cloves garlic, minced
- 1/2 green bell pepper, chopped
- 2 bay leaves
- 1 tsp dried thyme
- 1/2 cup cooking oil, plus 2TBSP (I usually use canola oil)
- 1/2 cup flour
- salt and pepper to taste
- pinch of cayenne
- 1 TBSP parsley, chopped
- 3 TBSP green onions, chopped
- Peel shrimp and clean crabs if using fresh boiled crabs. I buy frozen pieces of cleaned crabs known in Louisiana as "gumbo crabs." These are not necessary but I like the look of large crab pieces in a bowl. Use shrimp shells or shrimp and crab shells to make a seafood stock. See my recipe for shrimp stock on the Sur le Plat blog.
- Fry thinly sliced okra in 2 TBSP oil over medium heat until it loses its sliminess or ropiness. Remove from pot and set aside.
- Make a roux. Brown flour and remaining oil in a heavy black cast iron pot over medium to high heat stirring constantly until nutty brown in color. Add chopped onions, celery, bell pepper and garlic and cook until soft.
- Add drained and seeded tomatoes and cook slowly for 5 more minutes, stirring carefully.
- Add 2 quarts of warm seafood stock whisking in until well combined. Add thyme and bay leaves. Cook over medium to high heat for about 20-30 minutes. Stir frequently.
- Reduce heat, add cooked okra, shrimp, crabs, and crabmeat. Add salt and pepper to taste and a pinch of cayenne. Simmer for another 30 minutes.
- If you choose to add oysters, add them 10 minutes before serving.
- Chopped green onions and parsley can be added to the pot or can be distributed evenly and equally over each bowl of gumbo before serving.
- In Louisiana, gumbo is always served over rice. Can be served as a main course accompanied by a green salad and a crusty french baguette. Or serve the gumbo as a hearty appetizer for 8-10 people.