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Basic Seafood Gumbo

User Rating 5 Star Rating (5 Reviews)

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Basic Seafood Gumbo
This seafood gumbo is made with a variety of shellfish, along with a classic roux, herbs, okra, and vegetables.

Yield: Serves 6 to 8

Ingredients:

  • 1 1/2 cups crabmeat
  • 2 pounds shrimp, in shells
  • 3 quarts water
  • 2 small bay leaves
  • 1 teaspoon lemon juice
  • 1 small onion, cut in wedges
  • salt and black pepper
  • parsley
  • 2 pounds okra, sliced
  • 4 tablespoons bacon grease, divided, or use butter or duck fat
  • 4 tomatoes, peeled & chopped
  • 2 onions, finely chopped
  • 2 green peppers, finely chopped
  • 1/2 teaspoon crushed red pepper, or to taste
  • 4 tablespoons brown roux (see recipes, below)
  • reserved shrimp stock
  • salt, pepper, thyme, parsley, to taste
  • hot cooked rice

Preparation:

In a large Dutch oven boil the water with bay leaves, lemon juice, onion wedges, salt, pepper, and parsley. Wash shrimp and add to pot; boil for 2 minutes. Peel shrimp and return shells to the stock for later use. Put shrimp and crab meat in refrigerator for the time being.

Saute okra in 2 tablespoons bacon grease or butter in large heavy skillet.

When okra is soft, transfer to a stew pot and add tomatoes. Stir and mix together well. Clean skillet and heat remaining 2 tablespoons bacon grease. Sauté the chopped onion, green pepper, and red pepper until softened; add to the stew pot.

In a saucepan, warm the roux; strain shrimp stock and stir into the roux. When well-blended, add to the large stew pot with the other ingredients. Bring to a boil and simmer for 1 1/2 hours, adding more strained stock if needed. Taste and add salt, pepper, thyme, and parsley to taste. Simmer for 1 to 2 hours longer; add the reserved shrimp and crab meat and cook for 15 minutes longer.
Serve with hot boiled rice in wide bowls.
Serves 6 to 8.

Roux Recipes
Microwave Roux Recipe
Traditional Roux
Oven Roux Recipe

More Gumbo
Slow Cooker Chicken Gumbo Recipe
Sausage and Shrimp Gumbo
Classic Chicken Gumbo
Chicken and Sausage Gumbo With Tomatoes
Seafood Gumbo

User Reviews

Reviews for this section have been closed.

 5 out of 5
Fifth time making this recipe, Member MellyKelly

This will be the fifth Mardi Gras in a row that I use this recipe. It is amazing. I actually double the recipe because I'm cooking for a large group and it is always a favorite. Very essential to be liberal with the bacon grease when cooking the okra. It takes out the sliminess.

5 out of 5 people found this helpful.

See all 5 reviews

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