September 27, 2022

Seafood Gumbo

This morning, I asked my audience, “What’s for dinner?” I got a ton of responses, but I went with Dave’s suggestion.
Seafood Gumbo
1 cup vegetable oil
1 cup all-purpose flour
1½ cups chopped onion
1 cup chopped green bell pepper
1 cup chopped red bell pepper
1 cup chopped celery
3 tablespoons minced garlic
3 cups chopped okra
1 bottle or can of beer
6 cups seafood or chicken stock
2 tablespoons filé powder
2 bay leaves
2 teaspoons Cajun seasoning
2 teaspoons Old Bay
1 lb lump crab meat
A few dashes Worcestershire sauce
Kosher salt, to taste
Cayenne pepper, to taste
1 pound medium shrimp, peeled and deveined
1 pound snapper, catfish or cod fillets, cut into medium cubes
2 eight ounce jars shucked oysters
Chopped fresh parsley
Hot cooked rice, for serving
Chopped green onion, for garnish
In an 8-quart stockpot, heat oil over medium heat for about 5 minutes; add flour, and stir together to form a roux. Cook, stirring often, until roux is the color of peanut butter, about 20 minutes.
Add onion, bell pepper, celery, garlic, and okra. Cook vegetables, stirring often, for 5 minutes. Add beer, stock, filé, bay leaves, Cajun seasoning, crab claw meat, Worcestershire, salt, and cayenne. Bring mixture to a boil; reduce heat to medium, and simmer for about 1 hour.
Add shrimp, fish, oysters, and crabmeat to mixture. Cook for 8 to 10 minutes or until seafood is cooked through; add parsley.
Serve with rice, and garnish with green onion.
Seafood Gumbo

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