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!
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
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