Recipes

Seafood Gumbo

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Seafood Gumbo

Seafood Gumbo

amanda

Equipment

  • - Dutch Oven: Essential for slow cooking gumbos and stews, providing even heat distribution and depth that allows flavors to develop beautifully.

  • - Wooden Spoon: Handy for stirring and ensuring ingredients are well mixed without scratching surfaces.

  • - Large Skillet: For sautéing and browning ingredients before adding them to the gumbo, providing a flavorful base.

  • - Fine Mesh Strainer: Perfect for removing shells and excess ingredients from seafood while retaining flavorful broth.

  • - Wooden Cutting Board: Sturdy surface for preparing ingredients without damaging countertops, ideal for cutting seafood.

  • - Measuring Cup: Essential for accurately measuring ingredients to ensure the perfect balance of flavors in your recipe.

  • - Can Opener: Useful if your recipe requires canned seafood or any other ingredients.

  • - Colander: Ideal for draining vegetables and rinsing seafood before adding them to the gumbo.

  • - Whisk: Used for mixing ingredients and creating a smooth sauce consistency.

Ingredients

  • 1/2 pound bacon, chopped

  • About 1/2 cup vegetable oil

  • 3/4 cup all-purpose flour

  • 2 celery ribs, chopped

  • 1 medium green bell pepper, chopped

  • 1 medium onion, chopped

  • 5 garlic cloves, finely chopped

  • 2 1/2 quarts fish or chicken stock (or a combination)

  • 1 (14-ounce) can whole tomatoes in juice, drained and chopped

  • 1 pound frozen cut okra (not thawed)

  • 1 teaspoon chopped thyme

  • 1 Turkish or 1/2 California bay leaf

  • 1 rounded teaspoon cayenne

  • 1/2 cup chopped flat-leaf parsley

  • 1/2 cup chopped scallions

  • 1 1/2 pound medium shrimp in shell, peeled and deveined

  • 2 dozen shucked oysters with their liquor, oysters picked over for shell fragments

  • 1/2 pound lump crabmeat, picked over

  • Accompaniments: rice; gumbo filé powder

  • N/A gumbo filé

  • N/A powder

Instructions

1

Instruction 1

Cook bacon in a 10-inch heavy skillet (preferably cast-iron) over medium heat until browned but not crisp. Transfer bacon to a bowl with a slotted spoon and transfer rendered fat to a heatproof liquid measure, then add enough oil to fat to bring total to 3/4 cup.
2

Instruction 2

Stir together fat and flour in skillet with a wooden spoon, then cook roux over medium-low heat, stirring constantly, until well browned (a shade darker than peanut butter), about 20 minutes.
3

Instruction 3

Add celery, bell pepper, onion, and garlic and cook, stirring occasionally, until vegetables are tender, about 15 minutes. Transfer to a 6- to 7-quart pot.
4

Instruction 4

Stir in stock, tomatoes, okra, thyme, bay leaf, cayenne, and 2 teaspoons salt and briskly simmer, uncovered, stirring occasionally, until vegetables are very tender, about 30 minutes.
5

Instruction 5

Add parsley, scallions, shrimp, and oysters with their liquor and cook, stirring, until seafood is just cooked through, about 5 minutes.
6

Instruction 6

Stir in crabmeat and bacon and simmer until heated through, about 1 minute. Season with salt. Discard bay leaf.
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