Seafood Gumbo
Seafood Gumbo is a hearty and flavorful dish that originates from Louisiana Creole cuisine, known for its rich blend of flavors and diverse seafood ingredients.
Gumbo is characterized by its thick, savory broth made with a roux (a mixture of fat and flour), seafood such as shrimp, crab, and sometimes fish or oysters, and a combination of vegetables and spices like okra, bell peppers, and Cajun seasoning.
This recipe brings together the essence of Southern comfort food, offering a warm and satisfying meal that’s perfect for gatherings or a comforting family dinner.
Ingredients:
- (Serves 6-8)
For the Roux:
- 1/2 cup vegetable oil
- 1/2 cup all-purpose flour
For the Gumbo:
- 1 large onion, finely chopped
- 1 green bell pepper, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 pound Andouille sausage, sliced
- 6 cups seafood or chicken broth
- 1 can (14 ounces) diced tomatoes, with juices
- 1 tablespoon Cajun seasoning (adjust to taste)
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 bay leaf
- Salt and black pepper to taste
- 1 pound shrimp, peeled and deveined
- 1 pound crab meat (claw or lump)
- 1 cup sliced okra (fresh or frozen)
- Cooked white rice, for serving
- Chopped green onions, for garnish
- Hot sauce, for serving (optional)
How to Make Seafood Gumbo:
- Prepare the Roux:
In a large, heavy-bottomed pot or Dutch oven, heat vegetable oil over medium heat.
Gradually add the flour, stirring constantly to combine. Cook the roux, stirring frequently, for about 20-30 minutes until it turns a rich caramel color. Be careful not to burn the roux; adjust the heat if necessary.
- Saute Vegetables and Sausage:
Add the chopped onion, green bell pepper, celery, and minced garlic to the roux. Cook, stirring frequently, for about 5-7 minutes until the vegetables are softened.
- Add Broth and Seasonings:
Gradually pour in the seafood or chicken broth, stirring constantly to incorporate the liquid into the roux and vegetables.
Add the diced tomatoes with their juices, Cajun seasoning, dried thyme, dried oregano, bay leaf, salt, and black pepper. Stir well to combine.
- Simmer the Gumbo:
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 30 minutes to allow the flavors to meld together and the gumbo to thicken slightly.
- Add Seafood and Okra:
Add the peeled and deveined shrimp, crab meat, and sliced okra to the pot. Stir gently to combine.
Continue to simmer, uncovered, for an additional 10-15 minutes until the shrimp are pink and cooked through, and the okra is tender.
- Serve:
Remove the bay leaf from the gumbo. Taste and adjust seasoning if needed.
Serve the seafood gumbo hot over cooked white rice.
Garnish with chopped green onions and offer hot sauce on the side for those who prefer added spice.
Chef’s Note:
Gumbo develops its flavor over time, so it’s even better the next day. Store leftovers in the refrigerator and reheat gently on the stove.
If you prefer a thicker gumbo, you can add a file powder (ground sassafras leaves) slurry towards the end of cooking.
Feel free to customize your gumbo by adding other seafood such as fish fillets or oysters, or adjusting the spice level to your preference.
Nutrition Value: Per serving, based on 8 servings without rice)
- Calories: 350 kcal
- Protein: 30g
- Fat: 20g
- Saturated Fat: 5g
- Cholesterol: 150mg
- Carbohydrates: 15g
- Fiber: 3g
- Sugars: 4g
- Sodium: 1200mg
Enjoy this Seafood Gumbo as a comforting and hearty meal that celebrates the flavors of Louisiana cuisine. Its combination of seafood, spices, and rich broth makes it a satisfying dish for any occasion!
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