Seafood gumbo. Seafood gumbo, packed with shrimp, oysters, red snapper, and, especially Louisiana blue crab, is a classic South Louisiana dish. Ben Thibodeaux, chef de cuisine of Dickie Brennan's Tableau in Le Petit. This delightful Seafood Gumbo is full of shrimp and crab and it has a nice spicy kick.
But nothing has blown me away like the version I ate at Peche, a New Orleans seafood restaurant run by Chef Don Link. A recipe for seafood gumbo that contains oysters, crab, and shrimp in a spicy thick broth made with spices, aromatic vegetables, and a dark roux. Gumbo is a true melting pot dish. You can have Seafood gumbo using 14 ingredients and 7 steps. Here is how you achieve it.
Ingredients of Seafood gumbo
- Prepare 3/4 cup of vegetable oil.
- You need 3/4 cup of bleached all-purpose flour.
- You need 2 cup of chopped yellow onions.
- You need 1 cup of chopped green bell peppers.
- You need 1 cup of chopped celery.
- Prepare 1 tbsp of salt.
- Prepare 1 tbsp of cayenne.
- It's 5 of bay leaves.
- You need 8 cup of water.
- Prepare 1 lb of medium shrimp, peeled and deveined.
- You need 1 lb of lump crabmeat, picked over for shells and cartilage.
- You need 2 dozen of oysters, shucked with their liquor.
- Prepare 2 tbsp of chopped green onions (green part only) or scallions.
- You need 2 tbsp of chopped fresh parsly leaves.
Originating in Louisiana it combines the cuisines and ingredients of several cultures including West African, French, German, and Choctaw. It is a top notch comfort stew. This is a great seafood stew "gumbo". This would be great with mussels and some pieces of cod Worcestershire sauce and tomato paste are often used in gumbo and jambalaya.
Seafood gumbo step by step
- Combine the oil and flour in a large cast-iron or enabeled cast-iron Dutch oven over medium heat. Stirring slowly and constantly, make a dark brown roux, the color of chocolate, 20 to 25 minutes..
- Add the onions, bell peppers, celery, salt, cayenne, and bay leaves..
- Cook, stirring occasionally, until very soft, about 10 minutes..
- Add the water and stir to blend with the roux..
- Reduce the heat to medium-low and simmer for 1 1/2 hours..
- Add the shrimp and crabmeat and cook for 15 minutes. Remove the bay leaves..
- Serve immediately over steamed long-grain rice in soup bowls.
This is a real SEAFOOD gumbo. This is the best gumbo I've ever had. The crab boil is the key ingredient - do not omit it. Plus, this Seafood Gumbo recipe is ready in under an hour!! This recipe was originally published in I fell in love with seafood gumbo many, many years ago.