Fabulous Seafood Gumbo
Submitted by audrey
Louisiana seafood gumbo loaded with shrimp, crab, and oysters in a dark roux broth. Okra and the holy trinity thicken this Cajun classic, finished with file powder and ladled over rice.
YIELD
12 servingsPREP
20 minCOOK
2 hrsREADY
3 hrsDown in Louisiana, gumbo isn’t so much a recipe as a religion, and this pot earns its name with three kinds of seafood.
It starts with a homemade seafood stock simmered from shrimp shells and crab bodies, the move that separates a real gumbo from a watery imitation.
The okra gets cooked first in oil until its sliminess cooks off, which both thickens the pot and tames that raw, ropey texture. Then in goes the holy trinity of onion, celery, and bell pepper, along with tomatoes, garlic, and a fistful of herbs.
A dark roux folds in for body and toasty depth before the stock joins slowly. Shrimp, crab, and oysters slide in near the end so they stay tender, never rubbery.
Spoon it over rice and pass the file powder at the table for that earthy, sassafras finish.
Pro Tips
- Don’t rush the okra step; cooking until the slime disappears is what gives gumbo its silky body.
- Add the seafood in stages by cook time, with crab and shrimp first and oysters last, so nothing overcooks.
- Stir file powder in off the heat or at the table only; boiling it turns the gumbo stringy.
Variations
- Toss in a link of smoked andouille sausage with the trinity for surf-and-turf richness.
- Can’t find oysters? Bump up the shrimp and crab, or add chunks of firm white fish.
- Cook your roux to a deep chocolate brown for even more color and nutty flavor.
Ingredients
Directions
Make seafood stock from shrimp heads and shells, crab bodies, fish carcasses or all of the above, substituting ham hocks, chicken backs, or necks, or other meats depending on availability.
Bring to a boil, lower heat and simmer several hours. Strain the stock, discarding solids.
Cook okra in the oil in a large, heavy pot over medium heat, stirring and scraping until some of the sliminess is gone; about 15 minutes.
Add tomatoes, onions, celery, garlic, peppers, vinegar, the seasoning and herb mix and cook over low to medium heat for about ½ hour, stirring and scraping often.
Blend the roux into the okra and tomato mixture. Very slowly blend the stock into the mixture.
Simmer about 1 hour. Add crab and shrimp and simmer 10 to 15 minutes. Add oysters and simmer about 5 minutes. Add green onions.
Serve over rice with file powder added to taste at the table.
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