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.
- Category: Seafood/Main Dish/Appetizer
- Method: Sauteeing/Stewing
- Cuisine: Cajun
Keywords: seafood gumbo