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
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3/4 cvegetable oil
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1 call-purpose flour
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1 1/2 conions, finely chopped
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3/4 cgreen bell pepper, finely chopped
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3/4 ccelery, finely chopped
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4 clovegalic, minced
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12 ozamber beer
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6 cshrimp stock (see recipe in
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1/4 Tbspdried thyme
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2bay leaves
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1/2 lbgumbo crabs**
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2 tspworcestershire sauce
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1 tspsalt
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1 tspcayenne pepper
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1 lbwhite fish (catfish, grouper, snapper, etc.)
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1 Tbspcajun seasoning (see recipe in
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2 cshucked oysters with liquor
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1/4 cfresh parsley, chopped
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1/2 cgreen onion, chopped
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·white rice for serving
How to Make Seafood Gumbo
- Over med. heat oil about 5 mins. Add flour and stir until color of milk chocolate (about 20 – 25 mins).
- Add onions, bells and celery and stir for about 5 mins.
- Add garlic and stir for about 30 seconds.
- Add beer and shrimp stock and season with thyme, bay leaves, gumbo crabs, Worcestershire, salt and cayenne.
- Bring to boil and lower heat to simmer for 1 hour, skimming foam and oil.
- Season shrimp and catfish with cajun seasoning. Stir the shrimp and fish into the gumbo and cook for 2 mins.
- Add the oysters cook for an additional 5 mins.
- Garnish with onions and parsley and serve over rice.
- * 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
