This seafood gumbo is a variation of the basic gumbo recipe, with various seafood morsels. I grew up with these gumbos–simple stews with whatever meat you have on hand.
- Roux
- 1 lb. okra, sliced (can be cooked separately)
- 1 white onion, finely chopped
- 1 bell pepper, finely chopped
- 3 stalks celery, finely chopped
- 4 cloves garlic, minced or finely chopped
- Salt & pepper
- Any combination of the following seafood: 2 lb. peeled shrimp, crab claws in their shells, 1/2 lb. crab meat or 1 lb. peeled crawfish
- 3 bay leaves
- 3 green onions, chopped, tops and bottoms separated
- 1 cup parsley, finely chopped
- 1-2 tablespoon filé powder
- White rice, cooked
In a large pot make a medium amount of roux.
Add okra and smother down with a lid, stirring frequently until fully cooked, about 20 min. Add a small amount of water if needed.
Add onions, chopped green onion bottoms, bell pepper, celery, garlic, salt & pepper. Cook until the veggies are soft, about 15 min.
Add choice of shrimp, peeled crawfish, crab claws, etc. Cook for about 5 min or until shrimp is pink.
Add 1/2 gal. water, bay leaves, green onion tops and parsley. Bring to a full boil over high heat for 20 min.
Reduce heat, add crab meat and simmer for 30 min. Veggies should be fully cooked. Add water if needed. The gumbo should have a soupy consistency.
Just before serving add 1-2 tablespoons filé powder to the pot if desired.
Serve in bowls over cooked white rice.
Prep time: 30 min.
Cook time: 2 hours.
Serves: 8.
Notes
Source: Rocky Tabyanan.
The seafood you use is up to you. Grammy did not usually mix oysters with other seafood in gumbo but some people do. Leaving critters in the shells looks cool, but can lead to messy eating!
