Seafood Gumbo

Submitted by papergoddess

"This is a real SEAFOOD gumbo. No meat in here. This is the best gumbo I've ever had. The crab boil is the key ingredient - do not omit it. The smell will drive you nuts!!! NOTE: If you can't find Crab Boil at your grocery, please refer to recipe#3252 by Candie Yoder or #34801 by Miller (Oysters are optional, I don't eat them myself)"

 

• Ready In: 2hrs 20mins
• Ingredients: 18
• Serves: 6-8

ingredients

• undefined
• 1⁄4 cup oil
• 3 -4 tablespoons flour
• 2 onions, chopped
• 2 stalks celery, chopped
• 1 (1 lb) bag frozen chopped okra
• 1 quart chicken broth
• 1 (16 ounce) can whole tomatoes, w/liquid
• 4 -5 cloves garlic, crushed
• 2 bay leaves
• 2 -3 tablespoons crab boil, tied in cheesecloth
• salt & pepper
• hot pepper sauce
• 2 lbs raw shrimp, peeled
• 1 lb crabmeat or 2 cans crabmeat
• 1 pint oyster (OPTIONAL)
• 1 lb firm white fish fillet (halibut, white fish, cod)
• 1 tablespoon gumbo file powder

directions

1. To make a roux, heat oil, add flour and cook over medium heat until VERY dark but not scorched, stirring constantly. If using butter, be very careful because it burns easily. Set aside.
2. In large dutch oven, saute onion, celery, and okra until limp.
3. Add roux, broth, tomatoes, garlic, bay leaves, crab boil packet, and salt and pepper. (NOTE: If you can't find Crab Boil at your grocery, please refer to recipe # 3252 by Candie Yoder or # 34801 by Miller)
4. Simmer for 2 hours.
5. 10 minutes before serving, add all raw fish and seafood and the file powder.
6. Simmer until done, but do not boil.
7. Serve over bowls of rice.

Reviews

[ratherbeswimmin]

This seafood gumbo is awesome!! I cooked the roux until it was a nice caramel brown color. The crab boil entices you with its smell and gives such incredible flavor. I used halibut and included the oysters. Fabulous!! Put some up in the freezer for later. Thanks pappergoddess.

 

[bgmc3652]

Have not tried this recipe yet, but as soon as I purchase the ingredients I will. The recipe looks like a very good one and one that won't work you to death. I would like to make a suggestion on the preparation. When you make the roux have your vegetables ready and throw them in the roux just when it reaches perfection. This stops the roux from continuing to cook and possibly burn. When making a roux with okra I put the okra in first. That keeps the okra from being slimy in the gumbo.

 

[Catfish Jimmy]

Thanks for sending a piece of New Orleans to my home with this recipe. Great authentic flavor!! I've made this a couple of times now. Put in 1 1/2 lbs of shrimp. 2 lbs is a little too shrimpy for me, and 1/2 pint of oysters. They are easier to avoid for those that don't like them. Used bay scallops instead of fish, and Old Bay Seafood Seasoning for the crab boil. Didn't bother with the cheesecloth. Great directions for the roux. It came out perfectly. Even though I tweaked the recipe to my taste, it's still a 5 star recipe.

 

[Ashley L.]

ABSOLUTELY DELICIOUS!!!!!! I made this gumbo yesterday and it was amazing. I tweaked it a little as far as the seafood goes based on what I had. I used shrimp, crab meat/claws, and sausage. I didn't have the fish because we fried fish the day before and used it all. Lol I also did not add the full bag of okra simply because my husband doesnt like it that much. We ate it over a bed of rice. I used the roux and gumbo file. It's an extremely easy recipe to follow. All of the seasonings are on point and it made for a great gumbo!

 

[Charlotte J.]

I am from South Louisiana and this is NO WAY to make a gumbo. You do not add tomatoes and fish. The okra needs to be cooked down until it is no longer slimy.