Creole Seafood Gumbo
This recipe makes Creole gumbo, the type often found in New Orleans homes and bistros. Cajun gumbo rarely contains both roux and okra.
INGREDIENTS | SERVES 8
⅔ cup vegetable oil
⅔ cup granulated flour
2 onions, diced
2 cups sliced okra
10 cups hot shellfish or fish broth
1 green bell pepper, cored and diced
1 rib celery, diced
3 cloves garlic, minced
2 tomatoes, diced (optional)
2 bay leaves
½ teaspoon cayenne pepper
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon dried thyme leaves
1 pound medium shrimp, peeled and deveined
1 pound peeled crawfish tails
1 dozen oysters
1 pound crabmeat
Salt and pepper to taste
¼ cup minced fresh parsley
¼ cup minced green onion
In a heavy soup pot over medium heat, combine oil and flour; stir until mixture forms a smooth paste. Continue to cook, stirring constantly, until roux turns a toasty brown. Add 1 onion to roux; stir until onion turns translucent. Add okra; stirring, continue to cook 3 minutes.
Slowly add hot broth; stir until flour mixture is dissolved. Bring mixture to a boil. Cook 10 minutes.
Reduce heat to medium; add remaining onion, green pepper, celery, and garlic. Stir in tomatoes, bay leaves, cayenne, garlic powder, onion powder, and thyme. Simmer 1½ hours, adding more stock if needed.
Add shrimp, crawfish, oysters, and crabmeat; continue to simmer, stirring occasionally, 20 minutes.
Add salt and pepper; stir in parsley and green onion. Serve over steamed rice.
