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
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- 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 Cajun seasoning
- 1/2 teaspoon salt
- 1/4 cup fresh parsley, chopped
- 1/4 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.
