Seafood Gumbo
By
Patrick Johnson
@pwjohnso
1
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!
Laissez les bons temps rouler!
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
How to Make Seafood Gumbo
- 1Over med. heat oil about 5 mins. Add flour and stir until color of milk chocolate (about 20 – 25 mins).
- 2Add onions, bells and celery and stir for about 5 mins.
- 3Add garlic and stir for about 30 seconds.
- 4Add beer and shrimp stock and season with thyme, bay leaves, gumbo crabs, Worcestershire, salt and cayenne.
- 5Bring to boil and lower heat to simmer for 1 hour, skimming foam and oil.
- 6Season shrimp and catfish with cajun seasoning. Stir the shrimp and fish into the gumbo and cook for 2 mins.
- 7Add the oysters cook for an additional 5 mins.
- 8Garnish 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
