Carol V's Seafood Gumbo
photo by Carol V.
- Ready In:
- 1hr
- Ingredients:
- 23
- Serves:
-
8
ingredients
- 3⁄4 cup vegetable oil
- 1 cup all-purpose flour
- 2 large onions, chopped
- 4 stalks celery, chopped
- 1 large bell pepper, chopped
- 1 (16 ounce) can whole tomatoes, undrained, chopped
- 4 garlic cloves, minced
- 1⁄2 cup fresh parsley, chopped
- 1 teaspoon dried whole thyme
- 1 teaspoon red pepper
- 1 large bay leaf
- 4 (14 ounce) cans chicken broth
- 1 (20 ounce) package frozen sliced okra, thawed
- 2 lbs medium shrimp, peeled and deveined
- 1 lb fresh crabmeat
- 2 dozen oysters, shucked
- 1 lb crab claws (optional)
- 1 1⁄2 teaspoons salt
- 1⁄2 teaspoon black pepper
- hot cooked rice
- chopped fresh parsley
- chopped green onion
- gumbo file
directions
- Heat oil in a large Dutch oven. Add flour, and cook over medium heat 10 15 minutes, stirring constantly, until roux is the color of a copper penny. Stir in onions, celery and bell pepper: cook 10 minutes, stirring occasionally. Add next 6 ingredients and cook 10 minutes, stirring occasionally. Stir in chicken broth and okra; bring to a boil. Cover, reduce heat, and simmer 30 minutes, stirring occasionally.
- Add shrimp and 1 pound crabmeat; cover and simmer 15 minutes. Add oysters and crab claws, if desired; cover and simmer 15 minutes. Stir in salt and pepper. Remove bay leaf. Serve over hot rice.
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RECIPE SUBMITTED BY
Carol V.
Cumming, Georgia