Seafood Gumbo Recipe
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Loading... - Diawara Adama
- 06 Mar 2023
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A gumbo that's abundant with seafood and will make your kitchen smell incredible.
YIELD Serves 8 to 10, Makes Makes about 3 quarts
PREP TIME 5 minutes to 20 minutes
COOK TIME 1 hour 20 minutes to 1 hour 40 minutes
INGREDIENTS
5 cloves garlic
1 medium yellow onion
2 large stalks celery
1 large green bell pepper
2 sticks (8 ounces) unsalted butter
1 cup all-purpose flour
1/4 cup tomato paste
1 32-ounce) carton low-sodium seafood stock or chicken stock (4 cups)
1 (11 to 12-ounce) bottle or can light beer
2 tablespoons gumbo filé or or filé powder
2 tablespoons Cajun seasoning
2 teaspoons kosher salt, plus more as needed
1 medium lemon
1 habanero pepper (optional)
12 ounces fresh or frozen okra
8 to 10 ounces crab meat (claw and lump)
8 ounces shucked oysters or bay scallops
1 pound peeled and deveined medium raw shrimp (41 to 50 per pound), thawed if frozen
1/2 medium bunch scallions
Hot sauce, such as Tabasco or Crystal White rice
INSTRUCTIONS
Prepare the following, placing each in the same large bowl as you complete it: Mince 5 garlic cloves (about 2 heaping tablespoons). Finely chop 1 medium yellow onion (about 1 1/2 cups) and 2 large celery stalks (about 3/4 cup). Dice 1 large green bell pepper (about 1 cup).
Melt 2 sticks unsalted butter over medium heat in a heavy-bottomed 5-quart or larger pot or Dutch oven. Add 1 cup all-purpose flour and whisk to combine. Cook, whisking constantly, until the roux is a deep brown (like turkey gravy), 20 to 25 minutes. Watch the roux carefully for burning, scraping the bottom and the sides of the pot often. The roux should have a nutty aroma, and the consistency will become thinner as it cooks and the flour loses its thickening power.
Add the onion mixture and stir to coat in the roux. Add 2 tablespoons gumbo filé, 2 tablespoons Cajun seasoning, and 2 teaspoons kosher salt. Cook, stirring frequently, until the onions are softened, about 8 minutes. Add 1/4 cup tomato paste and stir until the paste is darkened in color, 2 to 3 minutes.
Pour in 1 (32-ounce) carton low-sodium seafood stock or chicken stock and 1 (11 to 12-ounce) bottle or can of light beer. Squeeze the juice from 1 medium lemon into the pot. Add 1 habanero pepper if using. Stir to combine, thoroughly scraping down the sides and bottom of the pot to make sure that the roux is fully dissolved. Increase the heat to high and bring to a boil. Read More…
