RCI-SP.003.0031.001

Seafood Gumbo

Name: Seafood Gumbo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¾ cup vegetable oil; ¾ cup flour; 10 oz okra (optional); 2 cups onion; 1 cup celery; 1½ cups bell pepper; 6 cloves garlic (chopped); 6 cups shrimp stock or water; 8 oz clam juice (opt.); ½ unit t. oregano; ½ unit t. thyme; 2 unit bay leaves; 1½ unit t. salt; ½ - 1 unit t. cayenne pepper; 1 unit black pepper to taste; 2 unit T. parsley (fresh); 1 lb Andouille sausage; 1 lb shrimp; ½ pint oysters (at least); ½ lb crawfish (opt.); 4 unit chopped green onions (as topping)

Prep15 min

Cook30 min

Total45 min

Servings4

Difficultyadvanced

Ingredients

vegetable oil
¾ cup
flour
¾ cup
okra (optional)
10 oz
onion
2 cups
celery
1 cup
bell pepper
1½ cups
garlic
chopped
6 cloves
shrimp stock or water
6 cups
clam juice (opt.)
8 oz
t. oregano
½ unit
t. thyme
½ unit
bay leaves
2 unit
t. salt
1½ unit
t. cayenne pepper
½ - 1 unit
black pepper to taste
1 unit
T. parsley (fresh)
2 unit
Andouille sausage
1 lb
shrimp
1 lb
oysters (at least)
½ pint
crawfish (opt.)
½ lb
chopped green onions (as topping)
4 unit

Method

For stock, simmer shrimp shells in about 6½ cups of water for 20 minutes.

In a 6-8quart pot, make roux: Heat oil, then sprinkle in flour gradually, as you whisk. Cook flour and oil on medium heat about 20 minutes, to a very dark reddish brown. Stir constantly, especially towards the end. (Be gutsy. The best roux is quite dark, but don’t let it burn. Dark roux is what makes this gumbo great. )

Add vegetables to the roux. Cook 10 minutes (or 15 minutes with okra). Add cooled stock slowly.

Add herbs, spices and clam juice. Simmer 15 minutes, then another 30-40 more with Andouille sausage. Add the seafood at the end, to avoid overcooking.

Makes about 10 servings. Top with chopped green onions. Many like to serve over rice. Goes great with a baguette or cornbread.

Seafood Gumbo

Ingredients

Method

What Makes This Variant Distinct