We begin this classic seafood gumbo with an extra dark roux then intensify the shrimp, crab, and oyster flavor with a rich seafood stock simmering this gumbo 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
16 ounces crab claws, peeled and cleaned
16 ounces 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, add the seafood stock and simmer on medium heat for 30 minutes.
Add shrimp and seasonings then cook on medium-low heat to simmer for 10 minutes.
Add crab and oysters and cook for 5 minutes more.
It is time to taste the juice and adjust the seasoning if needed.
Stir in parsley and onion tops 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 may be optional. If you don’t want to add them this will still make a tasty pot of gumbo.