Seafood Gumbo Recipe

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Seafood Gumbo

Patrick Johnson

By
@pwjohnso

Living in Houston and spending plenty of time in south Louisianna, I have seen dozens of variations of seafood gumbo. This is a classic recipe that will wow your cajun counterparts every time.

Laissez les bons temps rouler!


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Comments:

Serves:

10-12

Prep:

30 Min

Cook:

2 Hr

Method:

Stove Top

Ingredients

3/4 c
vegetable oil
1 c
all-purpose flour
1 1/2 c
onions, finely chopped
3/4 c
green bell pepper, finely chopped
3/4 c
celery, finely chopped
4 clove
galic, minced
12 oz
amber beer
6 c
shrimp stock (see recipe in
1/4 Tbsp
dried thyme
2
bay leaves
1/2 lb
gumbo crabs**
2 tsp
worcestershire sauce
1 tsp
salt
1 tsp
cayenne pepper
1 lb
white fish (catfish, grouper, snapper, etc.)
1 Tbsp
cajun seasoning (see recipe in
2 c
shucked oysters with liquor
1/4 c
fresh parsley, chopped
1/2 c
green onion, chopped
white rice for serving

Directions Step-By-Step

1
Over med. heat oil about 5 mins. Add flour and stir until color of milk chocolate (about 20 – 25 mins).
2
Add onions, bells and celery and stir for about 5 mins.
3
Add garlic and stir for about 30 seconds.
4
Add beer and shrimp stock and season with thyme, bay leaves, gumbo crabs, Worcestershire, salt and cayenne.
5
Bring to boil and lower heat to simmer for 1 hour, skimming foam and oil.
6
Season shrimp and catfish with cajun seasoning. Stir the shrimp and fish into the gumbo and cook for 2 mins.
7
Add the oysters cook for an additional 5 mins.
8
Garnish with onions and parsley and serve over rice.
9
* Chicken stock can be substitued if shrimp stock is unavailable

** Dungeness or snow crabs can be substitued if gumbo crabs are unavailable in your area

About this Recipe

Course/Dish: Other Soups
Main Ingredient: Seafood
Regional Style: Cajun/Creole
Hashtags: #cajun, #Gumbo