Basic Seafood Gumbo Recipe With Classic Herbs and Okra

Name: Basic Seafood Gumbo
Prep time: 45 min
Cook time: 180 min
Total time: 225 min
Yield: 8
Ingredients: 1 1/2 cups crab meat; 2 pounds shrimp (in shells); 3 quarts water; 2 small bay leaves; 1 teaspoon lemon juice; 1 small onion (cut into wedges); Salt to taste; Black pepper to taste; 1 teaspoon parsley (or to taste); 2 pounds okra (sliced); 4 tablespoons bacon grease, or butter or duck fat (divided); 4 tomatoes (peeled and 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); Optional: salt, pepper, thyme, parsley, to taste; Optional: Rice (cooked)

Prep: 45 mins

Cook: 3 hrs

Total: 3 hrs 45 mins

Servings: 6 to 8 servings

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

Authentic Louisiana Creole Gumbo

3 quarts water
2 bay leaves
1 teaspoon lemon juice
1 small onion, cut into wedges
Salt, to taste
Ground black pepper, to taste
2 pounds shrimp, in shells
1 1/2 cups crabmeat
1 teaspoon parsley, or to taste
2 pounds okra, sliced
4 tablespoons bacon grease, butter or duck fat, divided
4 medium tomatoes, peeled and chopped
2 medium onions, finely chopped
2 green peppers, finely chopped
1/2 teaspoon crushed red pepper, or to taste
4 tablespoons brown roux (see recipes, below)
1/4 teaspoon salt, or to taste
1/2 teaspoon ground pepper, or to taste
1 cup rice cooked, optional for serving
1/4 teaspoon ground dried thyme, optional
1/4 teaspoon dried parsley, optional

In a large Dutch oven bring to a boil the water with bay leaves, lemon juice, onion wedges, salt, pepper, and parsley.
Wash shrimp and add it (unpeeled) to stock; boil for 2 minutes.
Peel shrimp. Return shells to the stock in the Dutch oven and set aside for later use.
Put shrimp and crabmeat in the refrigerator for the time being.
Sauté the sliced okra in 2 tablespoons bacon grease or butter in a large heavy skillet or sauté pan.
When okra is soft, transfer to a stew pot and add the tomatoes. Stir well.
Clean skillet and heat remaining 2 tablespoons bacon grease, butter, or duck fat. Sauté the chopped onions, green peppers, and red pepper until softened; add to the stew pot with the tomatoes and okra.
In a saucepan, warm the roux; strain the reserved shrimp stock and stir about 2 quarts of the stock 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 crabmeat and cook for 15 minutes longer.
Serve with hot boiled rice, if desired.

Nutrition Facts (per serving)
271	Calories
9g	Fat
14g	Carbs
34g	Protein

Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories	271
% Daily Value*
Total Fat 9g	12%
Saturated Fat 3g	16%
Cholesterol 268mg	89%
Sodium 1276mg	55%
Total Carbohydrate 14g	5%
Dietary Fiber 5g	16%
Total Sugars 7g
Protein 34g
Vitamin C 42mg	212%
Calcium 242mg	19%
Iron 1mg	7%
Potassium 677mg	14%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.