Seafood Gumbo is a very delicious melting pot dish. It is a top-notch comfort food centered around a flavorful roux and the combination of bell peppers, onions, and celery.
All you need is to create a perfect roux. Always remember that creating a roux shouldn’t be rushed. Make sure to take the time to develop a deep, robust flavor because it forms the base of the overall dish. If it’s your first time to make one, don’t worry because I got you – I promise.
Let’s start cooking.
- 3 lbs. crab
- 2 lbs. shrimp
- 1 lb. sausage
- 1 lb. shrimp shells
- 1 cup vegetable oil
- 1 cup flour
- 2 cups okra (chopped)
- 1 large onion (diced)
- 2 bell peppers (chopped)
- 1 cup celery (chopped)
- 3 cloves garlic (minced)
- 2 cups chicken stock
- 2 pcs. bay leaves
- Fresh thyme
How to make Tasty Seafood Gumbo
- Make a roux. Heat 1 cup of vegetable oil in a large pot over medium heat. Then, add 1 cup of flour. Stir continuously until the roux becomes dark brown. This can take about 30 minutes.
- While cooking your roux, prepare your seafood stock. Add in 1 lb. of shrimp shells in 2 cups of boiling water. Once done, drain the stock and set aside.
- Now, let’s prepare the sausage. Put a bit of oil on a heated pan and add 1 lb. of sausage. Any type of sausage will do. Sauté and set aside.
- On the same pan, sauté 2 cups of freshly sliced okra. This will help remove the slime of the okra. You wouldn’t want your Seafood Gumbo to be slimy, so this step is important. Set aside.
- Go back to your roux, and pour in some chopped onions, bell peppers, and celery. Stir them up and add in the minced garlic, seafood stock, and 2 cups of chicken stock.
- Here’s comes the fun part. Pour the sauteed sausage, okra, bay leaves, and fresh thyme to the roux mixture. Then, season it with Igotchu Garlic Lovers Seasoning, All-purpose Seasoning, Onion Lovers Seasoning, and of course – Cajun Creole Seasoning. Let it simmer and come to a boil for about 45 minutes to 1 hour.
- Add in 3 lbs. of crab and 2 lbs. of pink shrimp. Mix and simmer for another 5 minutes.