Seafood Gumbo
Nothing compares to my Momma's Seafood Gumbo! So far, I have not tasted one as good as hers. That's why I'm happy to share her recipe with you, hoping you will give it a try and become a fan, too!
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Many of you have your fabulous gumbo recipe written somewhere or engraved on your heart. You may even have a trustworthy source for gumbo-making that you heavily rely on. That's great, but this post is for beginners and those who have shied away from gumbo-making, thinking it's a difficult task, but it's not.
On my annual Christmas visit back home, Momma graciously walked me through the adventure of making seafood gumbo. It had been a while since I had cooked one of these gumbos, so I appreciated the guidance. I'll share the steps with you while they are fresh on my mind.
So, let's begin with a roux, where many Cajun dishes start. You may have heard this before, "First, you make a roux!"
Need another gumbo recipe? Try this unique Gumbo z'Herbes Made With Greens, A Green Gumbo Recipe. Yes, a gumbo made with a dark roux and greens! It's delectably delicious!
And for more New Orleans-inspired recipes, check out 24 Mardi Gras Food Recipes.
Seafood Gumbo Needs A Dark, Rich Roux
First, Mama said I needed to make a dark roux-darker than a chicken gumbo roux. I was to use more flour and oil. I observed, constantly stirring, to prevent it from burning. The outcome was a beautiful, dark, rich color similar to chocolate fudge. Do you see the resemblance?
This reminds me of my good friend's story about coming home from school one day and finding what looked like fudge on the kitchen counter. She quickly discovered it wasn't after a spoonful of the surprisingly bitter taste hit her tongue.
That stunt made her Momma laugh-she did not. The funny thing is that she did it more than once, which makes me laugh-and she is still not.
Go to Cajun Roux Recipe And An Easy Lesson for a more in-depth roux-making guide. It will help if you are still apprehensive or nervous about making a roux.
Add Some Vegetables and Seafood Stock
This delicious seafood gumbo is made with chopped vegetables and seafood stock, which can be homemade or purchased at the grocery store.
A seafood stock freezes well, and I was glad to have my friend's homemade brew in my freezer to add to this pot. It was so rich!
Now, For The Seafood
After the roux and stock have simmered together, it's time for the seafood. Remember to ensure it's free from small pieces of shell that sometimes get left in after peeling. Pass your hands through to catch and discard any extra strays.
Since the shrimp take a little longer to cook, they are added to the pot with a sprinkle of Cajun seasoning. I use Slap-Ya-Mama, Tony Chacherie's, or my own Pink Cajun Seasoning Blend to add the right flavor to the gumbo.
This simmers together for about ten minutes, and then the crab claw meat and oysters are added to the shrimp
Lastly, the chopped parsley and onion tops are thrown in and given a stir before the gumbo is served over a scoop of Everyday Rice Every Day.
See how easy it is? Cooking gumbo may be different from how you are used to cooking, but it's really a simple dish.
Cajuns have been making gumbo for years, and not much has changed. It's a basic dish with roux or okra, vegetables, water, meat, and seasonings. You can use whatever you have on hand and still make a tasty meal like this Chicken Gumbo, Simply Classic Cajun.
And anyway, every gumbo has its own taste; they're never quite the same.
Ca c'est bon! (meaning: That is good!)
More Recipes From the Louisiana Woman Blog!
- Seafood Bisque
- Barbecue Shrimp Bowl
- Easy Crab Salad
- Barbecue Shrimp Bowl
- Shrimp And Corn Soup
- Shrimp Okra Gumbo
- How To Boil Crawfish
- Goose Gumbo
📖 Recipe
Seafood Gumbo
- Prep Time: 10 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 20 minutes
- Yield: 3 quarts 1x
- Category: Seafood/Main Dish/Appetizer
- Method: Sauteeing/Stewing
- Cuisine: Cajun
Description
We begin this classic seafood gumbo with an extra dark roux then boost the shrimp, crab, and oyster flavors with seafood stock. The gumbo simmers to a delicious end with fresh chopped parsley and green onion tops for added flavor and color.
Ingredients
- ¾ cup oil
- ¾ cup all-purpose flour
- 1 large onion, chopped (1 ¼ cup)
- 2 celery ribs, chopped (1 cup)
- 1 large green bell pepper, chopped (1 cup)
- 3 cloves garlic, pressed or finely chopped
- 4 cups seafood stock
- 2 pounds raw shrimp, peeled and cleaned
- 1 pound crab claws, peeled and cleaned
- 1 pound raw oysters, shucked and cleaned
- 2-½ teaspoons Cajun seasoning
- ½ teaspoon salt
- ¼ cup fresh parsley, chopped
- ¼ cup fresh green onion tops, chopped
Instructions
- Cook the oil and flour in a heavy black cast iron pot over medium heat, stirring until the roux is the color of dark chocolate fudge.
- Add the onions, celery, and pepper and cook for 10 minutes, adding the garlic during the last few minutes of cooking.
- Transfer the roux mixture to a large gumbo pot, add the seafood stock, and simmer on medium heat for 30 minutes, covered with a small crack in the lid, so it doesn't boil over.
- Add shrimp and seasonings, then cook on medium-low heat to simmer for 10 minutes.
- Add crab and oysters and continue simmering for 5 minutes more.
- Taste the juice and adjust the seasoning if needed.
- Stir in parsley and onion tops, simmer a few minutes more and serve over cooked white rice.
Notes
- Ensure seafood is free of shells, sand, and/or grit by passing them through your fingers before adding them to gumbo.
- The oysters, parsley, and onion tops are optional, making the gumbo still very tasty without them.
For more ideas, see my crawfish dishes and Cajun recipes roundup.
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