This recipe is private

DECADENT SEAFOOD GUMBO (no tomato, no bell pepper)

14
Tere Gill

By
@sokygal

This is my version of a fantastically rich, delicious gumbo recipe, full of crab and shrimp, taught to me by a Cajun lady at a friend's fish camp on Lake Maurepas (located in southeastern Louisiana, approximately halfway between New Orleans and Baton Rouge, directly west of Lake Pontchartrain.) Down there, they use fresh shrimp and live crabs harvested only minutes away from their door. Since I live in Kentucky, I've adapted the recipe to use the seafood available in our area. There IS an advantage though, no shells in the gumbo!

Rating:

★★★★★ 2 votes

Comments:
Serves:
A crowd
Prep:
2 Hr
Cook:
4 Hr
Method:
Stove Top

Ingredients

  • 3 lb
    raw shrimp, thawed, peeled, deveined & shells reserved
  • 3 lb
    crab legs
  • 1 c
    olive oil (not evoo)
  • 1 1/2 c
    unbleached all purpose flour
  • 3 c
    chopped onion (or more)
  • 10 c
    water (or more) reserved from boiled crab legs & shrimp shells
  • 3 box
    frozen sliced okra (or equal amount of fresh)
  • 3 c
    diced celery (or more)
  • 2 Tbsp
    salt (or to taste)
  • 1 tsp
    cayenne pepper (or more to taste)
  • 1 1/2 - 3 tsp
    filé powder (powdered sassafras leaves; pronounced "fee lay")
  • ·
    cooked white or brown rice, 3/4 to 1 cup per serving

How to Make DECADENT SEAFOOD GUMBO (no tomato, no bell pepper)

Step-by-Step

  1. (*NOTE: All times are approximate. Also, add more crab or shrimp, if desired. You may do some of the prep work on the day before.)
  2. Assemble and prep all ingredients (peel shrimp, cover and refrigerate; chop onions and celery etc...)
  3. Fill a very large pot, with a perforated insert, with water; bring to boil over high heat; add crab legs, return to boiling, reduce heat to medium and cook crab for 5 minutes.
  4. Remove insert with crab legs; rinse crab with cold water to cool; place on large, rimmed sheet pan or in a large bowl. Reserve cooking water.
  5. Use a nut-cracker, kitchen shears and a nut pick to remove all meat from shells to a bowl; cover and refrigerate. Discard crab shells.
  6. Return insert and add shrimp shells to water in which crab was cooked; bring to a boil, over high heat, for 5 to 10 minutes. Reduce heat to low to keep water/broth warm. Remove insert with shells; discard shells and reserve water/broth.
  7. It is time to make a roux. In a very large, stainless steel pot, add oil and flour; stir until very well combined and no lumps remain. (My gumbo pot is either 16 or 18 qts.)
  8. Cook, stirring constantly with a long wooden spoon over medium heat, until the color of a copper penny (anywhere from 30 minutes to an hour, just don't rush it! If it scorches, throw it out, wash your pot and start over.)
  9. When it is the correct color, remove from heat; immediately add all of the onions and at least 10 cups of the broth and/or water.
  10. Return to high heat; stir until roux blends well with water.
  11. Add okra, celery, 2 tablespoons salt and 1 teaspoon cayenne pepper.
  12. Bring to boiling, lower heat to medium/medium low; cover and simmer for about 3 hours (or 2 to 4 hours,) stirring occasionally and adding water, as needed.
  13. After simmering for 2 to 4 hours, add seafood and simmer for additional 1/2 hour or so. Taste to determine if extra salt or cayenne pepper is needed.
  14. Add 1 1/2 to 3 teaspoons filé (or more.) Taste and adjust seasoning, if needed (no double-dipping!)
  15. Serve over warm, cooked white or brown rice. Traditionally served with potato salad on the side. Cover and refrigerate leftovers. Freezes well; thaw in refrigerator; reheat gently and briefly to avoid tough shrimp. (Photo from Wikipedia.)

Printable Recipe Card

About DECADENT SEAFOOD GUMBO (no tomato, no bell pepper)

Course/Dish: Chowders Fish Soups Seafood
Main Ingredient: Seafood
Regional Style: Cajun/Creole
Dietary Needs: Diabetic Dairy Free Soy Free
Collection: Mardi Gras!



Show 26 Comments & Reviews

22 Refreshing Summer Dinner Salads

22 Refreshing Summer Dinner Salads


On a hot night, a refreshing summer salad is a fantastic dinner option. Serve one of these easy salad recipes to your family and you won’t hear complaints about salad for dinner. Packed with flavor and made with simple ingredients, you won’t be heating the kitchen for a long period when preparing dinner. Plus, these […]

10 Recipes for Ripe Pears

10 Recipes for Ripe Pears


Come fall, when you think of fruit typically it’s apple. This year try cooking and baking with pears, too. Sweet and juicy, pears are high in fiber and low in calories they’re a great source of vitamin C. Their taste and uses vary by variety. While there are over 3,000 types, two of the most […]

10 Ice Cream Sandwiches to Beat the Summer Heat

10 Ice Cream Sandwiches to Beat the Summer Heat


One of the summer staples is hearing the sound of the ice cream truck roaming the neighborhood and ice cream sandwiches are always on the menu. Vanilla ice cream sandwiched between two chocolate cookies they are a classic summer treat. These days, ice cream sandwiches have gotten a makeover and you don’t need the ice […]