Nothing compares to my Momma’s seafood gumbo! So far, I have not tasted one as good as her’s. That’s why I’m so excited to share her recipe with you in hopes you give it a try and become as gumbo-happy in this cold weather as I am. Brrr!
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I know many of you have your own fabulous gumbo recipe or method of cooking one either written down somewhere or engraved on your heart. You may even have a trustworthy gumbo making source 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 home, Momma graciously walked me through this adventure of seafood gumbo making. It had been a while since I experienced cooking one 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 even heard it before, “First you make a roux!”
Constructing The Seafood Gumbo’s Dark Rich Roux
First, she said I needed to make a dark roux. Darker than a roux for chicken gumbo while using more flour and oil. I watched attentively, constantly stirring not to let it burn. 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 she tells when she came home from school one day and found what looked like fudge on the kitchen counter. She quickly discovered it wasn’t after a spoonful of the surprisingly bitter taste had hit her tongue. That made her Momma laugh . . . she did not. The funny thing is that she did it more than once. That makes me laugh . . . and she is still not.
Add Some Vegetables and Seafood Stock
The next ingredients to this delicious seafood gumbo are chopped vegetables and seafood stock. The stock can be purchased from the grocery store or homemade. The broth freezes well and I was so glad to have my friend’s in my freezer to add to this pot. She wasn’t in my freezer, just her homemade stock!
Now, For The Seafood
After the roux and stock have simmered together it’s time for the seafood. Don’t forget to make sure it’s free from small pieces of shell that sometimes get left in after peeling.
Since the shrimp take a little longer to cook, they are added to the pot first with some Cajun seasoning. I use Slap-Ya-Mama Cajun seasoning and a little more salt to add just the right amount of flavor for the gumbo. This simmers together for about ten minutes then the crab claw meat and oysters join the shrimp to cook for a few minutes longer.
Lastly, the chopped parsley and onion tops are thrown in and given a stir before the gumbo is served over a bowl of cooked rice.
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.
3/4 cup oil
3/4 cup all-purpose flour
1 large onion, chopped (1 1/4 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
2–1/2 teaspoons Slap-Ya-Mama Cajun seasoning blend, or your favorite Cajun seasoning
1/2 teaspoon salt
1/4 cup fresh parsley, chopped
1/4 cup fresh green onion tops, chopped
Cook the oil and flour in a heavy black cast iron pot over medium heat stirring continually until the roux is a dark-chocolate, fudge color.
Add the onions, celery, and pepper and cook for 10 minutes, adding the garlic during the last few minutes of cooking time.
Next, transfer the roux mixture to a large gumbo pot and 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.
Make sure seafood is free of shells, sand, and/or grit.
Extra salt may not be needed if you are using another seasoning blend besides Slap-Ya-Mama.
The oysters, parsley, and onion tops are optional making the gumbo still very tasty without them.
Keywords: seafood gumbo
See how easy it is? It may be different from the way 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 still a basic dish made with a 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 And Sausage Gumbo. Besides, every gumbo tastes different, they’re never quite the same. That’s half the fun of it, getting to be creative first then eating it!.
Ca c’estbon! (meaning: That is good!)
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