Seafood Gumbo

READY IN: 1hr 30mins
SERVES: 15
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • *Make seafood stock from 2 teaspoons salt, shrimp heads and shells, crab bodies,(fish carcasses or all of the above for stock) along with the carrots, celery and onions.Bring to a boil 4 quarts of water, lower heat to mid heat 45 m -1hour. Strain the stock, discarding solids.
  • Cook okra in the butter/oil blend in a large, heavy stainless steel pot over medium heat, stirring and scraping until some of the sliminess is gone; about 10-15 minutes.
  • At same time make Roux by blending 1/3 cup flour with 1/3 cup oil keep stirring on mid heat until brown – darkish brown.
  • In another pan fry, onions, celery, garlic, peppers, lemon, the seasonings and herb mix for 10 minute.
  • Add tomato and tomato paste and cook over low to medium heat for about 15 minute.
  • add okra and Roux together . then add to veggie mix for 15 minute stirring and scraping often.
  • Very slowly blend the stock into the mixture. Simmer about 30 minute.
  • Add crab and shrimp and simmer 10 to 15 minutes.
  • Add oysters and simmer about 5 minutes. Add green onions.
  • Cook desired amount of white parboiled rice and place in a soup bowl.
  • Pour desired amount of the gumbo over cooked rice.
  • You can play with the amounts to your liking but this is absolutely cant miss.
  • you can play with the volume of seafood to your liking,
  • This is a large volume for a fairly big crowd my suggestion is to leave the shrimp, crab and oysters out and jar/can the gumbo as a base for when you are ready for it and then once boiling add the seafood.
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