RCI-SF.005.0051.002
Seafood Gumbo
Seafood Gumbo a dish of New Orleans, with fresh sea food.
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyadvanced
Ingredients
- large16-20 unitraw shrimp (shell on)
- 1 unit
- spicy cured sausage1 1/4 lbssliced into 1/2" rounds
- 3 quarts
- heaping tbsps all purpose flour5 unit
- onion1 largepeeled and diced
- green bell peppers2 largeseeded and diced
- celery stalks3 unittrimmed and diced
- 5 unit
- bunch of fresh thyme1 smallleaves picked
- of garlic8 clovespeeled and minced
- 1 tsp
- 1 tsp
- okra1/2 lbsliced into rounds
- picked crabmeat3/4 lbplus 4 claws
- x 4 oz can diced tomatoes1 unit
- 1 unit
- 1 unit
- 1 small
Method
1
In a large heavy-bottomed pot or Dutch oven, heat vegetable oil over medium heat and whisk in flour to create a roux. Stir constantly for 20-30 minutes until the roux reaches a deep chocolate-brown color.
30 minutes
2
Add the diced onion, green bell peppers, and celery to the roux, stirring to coat. Cook the holy trinity of vegetables until softened, about 8 minutes.
8 minutes
3
Stir in the minced garlic, cayenne pepper, salt, and black pepper, cooking for 1-2 minutes until fragrant. Add the sliced andouille sausage and cook for another 3 minutes to render some of its fat and flavor.
5 minutes
4
Pour in the chicken broth and clam juice, then add the bay leaves, fresh thyme, and fresh parsley. Bring the mixture to a boil, then reduce heat and let it simmer for 20 minutes to develop deep flavor.
25 minutes
5
Add the sliced okra to the pot and stir to combine. Simmer for an additional 10 minutes, allowing the okra to slightly thicken the gumbo.
10 minutes
6
Add the shrimp, crawfish, and oysters to the pot in that order, stirring gently. Cook just until the shrimp are pink and the oysters curl at the edges, about 5 minutes, being careful not to overcook the seafood.
5 minutes
7
Squeeze in the juice of one lemon and add a few dashes of Tabasco sauce, then taste and adjust seasoning with salt, black pepper, and cayenne as needed. Remove bay leaves and thyme stems before serving.
2 minutes
8
Ladle the gumbo over steamed white rice in deep bowls and garnish generously with sliced green onions and fresh parsley. Serve immediately with crusty bread and extra Tabasco on the side.