Southern Seafood Gumbo

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READY IN: 3hrs
Recipe by Alan in SW Florida

This is the easiest, freshest tasting gumbo that I've found. Not greasy or heavy. And the seafood, for which you've paid dearly, is wonderful. Serve with a crusty garlic bread.

Ingredients Nutrition

Directions

  1. Melt 4 tablespoons of butter in large kettle or stockpot. Add flour. Make a roux, by cooking and stirring this constantly with a wooden spoon, until the color turns from gold to dark red. (Don't stop stirring for a second, or you will scorch the roux!) When the roux is red-colored, remove from the heat. Set aside.
  2. Melt 2 tablespoons butter in a very large skillet. Saute chopped onions and garlic until soft. Add ham. Stir and cook 2 to 3 minutes. Then add okra, stirring and cooking 2 to 3 minutes. Add thyme, bay leaves, parsley, pepper, salt, tomatoes, water, and liquor from oysters. Bring to a boil. Reduce heat. Simmer 15 minutes.
  3. Add this entire mixture to roux in kettle. Bring to a boil again. Reduce heat to gentle boil. Stirring constantly, cook for 1 hour.
  4. Add shrimp and crab meat. Cook 2 minutes. Add oysters. Cook 1 minute more. Add gumbo file at very last. Stir well.
  5. Serve in bowls with a 1/2 cup of rice in each.

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