Seafood Gumbo

I know, it’s a tragedy that I am 28 years old, from South Louisiana and before today I had never cooked a seafood gumbo. Sure I ate plenty, but never cooked myself! Seafood gumbo can be hard on the pocketbook, so I always cooked chicken and sausage gumbo. Today I decided to change that and started looking through my cookbooks for the recipe to try. This recipe came out of the Best of the Best of Louisiana cookbook and was submitted by River Roads Recipes II.

For those that don’t know, The Best of the Best of Louisiana cookbook is a compilation of all of the very best recipes of the “Louisiana style” cookbooks. So I knew this would be good! If you are ever looking for a good cookbook, this is THE one to get! Here is the recipe:

Seafood Gumbo

1/2 cup vegetable oil
1/2 cup flour
1 large onion, chopped
2-3 garlic cloves, minced
2 cans Rotel original diced tomatoes, undrained
1.5 pounds frozen okra or equivalent fresh
Oil for frying okra
2 quarts seafood stock
1.5 tablespoons salt
1/4 teaspoon red pepper
1 large bay leaf
1/4 teaspoon thyme
8-10 allspice berries
1/4 teaspoon chili powder
2 pounds headless raw shrimp, peeled
1 pound claw crabmeat, picked
1 pint oysters
1/2 cup chopped green onions
1/2 cup chopped parsley

Make a very dark roux with oil and flour in a large heavy pot. Add onion and garlic. Cook slowly until onions are transparent. Add tomatoes, and cook on low heat about 10-15 minutes, stirring frequently. In separate skillet, fry okra in oil on moderately high heat, stirring constantly until okra is no longer stringy/slimy. Add the okra to the other mixture, stir and simmer about 10 minutes. Add stock, salt and pepper. Simmer partially covered for 45 minutes. Add other seasonings and simmer an additional 20 minutes, then add the shrimp and simmer 15 minutes; then add crabmeat, simmering 15 minutes more. Add the oysters the last 5 minutes of cooking. Taste carefully for seasoning, adding more if necessary. Remove from fire and stir in green onions and parsely. Extra water can be added to stretch it.

Serve over rice.


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