Seafood Gumbo
A comforting and flavorful seafood gumbo, perfect for cozy gatherings and family dinners.
Ingredients
For the Roux
- 1/2 cup vegetable oil
- 1/2 cup all-purpose flour Can be substituted with gluten-free thickener for a dairy-free option.
For the Gumbo
- 1 large onion, diced
- 1 medium green bell pepper, diced
- 2 stalks celery, diced
- 4 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 6 cups seafood stock (or chicken stock)
- 1 pound shrimp, peeled and deveined
- 1 pound crab meat (or any other seafood you prefer)
- 2 tablespoons Cajun seasoning
- 2 pieces bay leaves
- Salt and pepper to taste
- 4 pieces green onions, chopped (for garnish)
- Fresh parsley (for garnish)
Instructions
Prepare the Roux
- In a large, heavy-bottomed pot, heat the oil over medium heat.
- Gradually whisk in the flour and continue whisking for 20-30 minutes until the roux is a deep brown color, reminiscent of chocolate.
- You'll know it's ready when the edges turn golden brown.
Sauté the Vegetables
- Add the diced onion, bell pepper, and celery to the roux.
- Sauté for about 5 minutes until softened, then stir in the minced garlic for another minute.
Add the Tomatoes and Stock
- Pour in the diced tomatoes and seafood stock, stirring to combine.
- Add the Cajun seasoning and bay leaves.
Simmer the Gumbo
- Bring your pot to a gentle simmer and let it cook for about 30 minutes.
Add the Seafood
- Gently fold in the shrimp and crabmeat.
- Cook for an additional 5-7 minutes or until the shrimp turns pink and opaque.
- Season with salt and pepper to taste.
Serve
- Ladle the delicious gumbo into bowls and garnish with green onions and parsley.
Notes
Let the gumbo sit for about 15 minutes after cooking before serving to let the flavors mingle beautifully. For a thicker gumbo, add more roux or mash some of the cooked vegetables.