Seafood Gumbo
Equipment
- 1 Large pot
- 1 Wooden spoon
- 1 Knife
- 1 Cutting board
- 1 measuring cup
- 1 Ladle
Ingredients
- 1/2 cup vegetable oil
- 1/2 cup all-purpose flour
- 1 cup onion chopped
- 1 cup celery chopped
- 1 cup green bell pepper chopped
- 2 cloves garlic minced
- 1 pound shrimp peeled and deveined
- 1 pound crabmeat
- 1/2 pound andouille sausage sliced
- 4 cups chicken stock
- 2 cups okra sliced
- 1 14.5-ounce can diced tomatoes
- 2 bay leaves
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon cayenne pepper
- 2 teaspoons Worcestershire sauce
- 2 teaspoons hot sauce
- 2 tablespoons fresh parsley chopped
- 4 cups cooked rice
Instructions
- Heat the vegetable oil in a large pot over medium heat and slowly whisk in the flour to create a roux.
- Stir the roux constantly for about 20 minutes until it turns a dark brown color.
- Add the chopped onion, celery, green bell pepper, and garlic to the roux, and cook for another 5 minutes.
- Stir in the andouille sausage and cook for an additional 5 minutes.
- Slowly add the chicken stock to the pot while stirring to combine.
- Add the okra, diced tomatoes, bay leaves, salt, black pepper, and cayenne pepper, then bring the mixture to a simmer.
- Simmer the gumbo for 1 hour, stirring occasionally.
- Add the shrimp and crabmeat to the pot and cook for another 10 minutes.
- Stir in the Worcestershire sauce, hot sauce, and fresh parsley.
- Remove the gumbo from heat and allow it to rest for 15 minutes.
- Serve the gumbo over cooked rice.
Notes
When making gumbo, the key to a rich flavor is in the roux, so take your time to stir it patiently until you achieve a deep brown color. Also, be sure to use fresh seafood for the best taste and texture. If okra is unavailable, you can substitute it with file powder to thicken the gumbo. Adjust the heat level to your preference by varying the amount of cayenne pepper and hot sauce.
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