This great gumbo is bursting with flavors of the sea, including shrimp and crab. No wonder it’s the state of Louisiana’s official state cuisine. A piping pot full of tender vegetables and a thick and meaty broth from the finest of shellfish and meat.
How To Make Seafood Gumbo
Ingredients
- 2 lb shrimp, extra-large
- 6 cup water
- 1 cup vegetable oil, plus more for sauteeing
- 1 cup flour
- ½ lb slab bacon, diced, smoked
- ¾ lb fresh okra, chopped
- 4 stalk celery, chopped
- 2 large onions, chopped
- 1 bunch green onions , chopped
- 1 green bell pepper, chopped
- 1 tsp dried thyme
- 2 bay leaves
- 3 tbsp fresh parsley, chopped
- 3 tbsp tomato paste
- 1 lb fresh crab meat
- hot sauce, Louisiana
- 4 cup white rice, cooked
For Creole Seasoning:
- 5 tbsp paprika
- 1 tbsp ground black pepper
- 1 tbsp ground white pepper
- 1 tbsp cayenne pepper
- 1 tbsp dried thyme
- 2 tbsp garlic powder
- 1 tbsp dried oregano
- 1 tsp salt
- 1 tsp chili powder
- 1 tsp onion powder
Instructions
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For Seasoning: Blend all ingredients very well. Store in a tightly covered jar. Makes about 3/4 C. Boil shrimp in water; when they are pink, drain, cool, peel and devein them, preserving the water for stock.
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Make a dark brown roux: Stir 1 C. oil and flour together in a skillet over medium-high heat until a dark brown color is achieved. In a large stew pot, stir diced bacon over medium heat until it begins to crisp, then remove it from pot.
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Sauté okra in bacon drippings until it loses all signs of sliminess that will ultimately let it thicken the gumbo. Add a small amount of vegetable oil, followed by celery, onions, garlic, bell pepper, thyme, bay leaves and parsley.
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Sauté until the vegetables are cooked, about 7 minutes. Add tomato paste, stirring 1-2 minutes more. Pour in shrimp stock and return bacon to the pot. Bring gumbo to a boil, then thicken it gradually with the roux until a smooth, rich consistency is achieved.
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Cover pot and simmer 1 hour. When ready to serve, return shrimp to pot and add crab meat. Season to taste with Creole Seasoning and hot sauce. Remove and discard bay leaves. Serve in soup bowls over rice. Makes 6-8 servings.
Nutrition
- Sugar: 5g
- :
- Calcium: 321mg
- Calories: 770kcal
- Carbohydrates: 102g
- Cholesterol: 328mg
- Fat: 18g
- Fiber: 7g
- Iron: 7mg
- Potassium: 886mg
- Protein: 49g
- Saturated Fat: 7g
- Sodium: 1928mg
- Vitamin A: 3207IU
- Vitamin C: 38mg
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