All About Gumbo and a Seafood Gumbo Recipe

New Orleans, aka the Crescent City is a fascinating place known for diversity, culture, and its rich heritage. Put it all in a bowl to eat and enjoy, and you would have what is known as gumbo.

Gumbo originated in Louisiana in the 18th century, but there is no evidence to pinpoint the exact origin of the food. Many believe as do I, that the name “gumbo” is derived from the word kingombo, which is Bantu for okra, a popular ingredient in West African cooking. The Choctaw Indians were found to have developed the spicy file’ powder, a key additive made from sassafras leaves; but the French lay claim to the thickening agent known as the roux.

Gumbo is a full meal, a melting pot of rich flavors steeped in tradition, a comforting stew-like dish. Though I learned to make gumbo in high school, most “locals” to the state learn at the hand of their mother’s and grandmother’s at a young age. Gumbo can’t be rushed, so if you don’t have the time or quality ingredients, don’t bother.

It is crucial to use the freshest and best seasonal ingredients when cooking gumbo, so selecting meat and/or shellfish, vegetables, including the thickener (usually in the form of okra or file powder) must be done carefully. There are many variations of gumbo, and everyone thinks theirs is the best, but I tend to stick to Chicken & Sausage or Seafood Gumbo, but I do use turkey after Thanksgiving. If lucky enough to have a hunter in the family, game is a wonderful ingredient to use as well.

Having had the opportunity to live in New Orleans, Baton Rouge, Houma, and to have toured the state of Louisiana, I have tasted many different, yet exceptional gumbo dishes. Creole gumbo typically contains seafood and often crushed tomatoes, and Cajun gumbo is seafood and fowl based (though typically not together), but one thing is for certain, it all comes down to the roux.

The key to the best gumbo is a milk chocolate colored roux, which can be tricky, as it is at its peak just before being burned. A roux is equal parts flour and fat (I tend to use a little more flour- now Gluten Free), and is cooked gently on the stove for about 20-30 minutes (you can also do this in the oven) depending on your altitude. I also prefer vegetable oil over butter that tends to burn, or olive oil that tends top separate.

Note: You must not leave your pot during the roux process; not for anything. If burned it must be thrown out, and a new roux started. I stand at my oven and stir, using a slotted roux spoon with an angled bottom in my heavy bottom pot, for at least 20 minutes.

Every gumbo has to include the holy trinity of vegetables: the onion, celery, and green bell peppers. I always introduce quite a bit of fresh garlic, and of course the okra. I have heard many talk of leaving the okra out, but then you will just have a great stew.

Gumbo is cooked an hour or more to let the flavors marry. In my opinion it is even better the following day. I tend to make gumbo in a large batch to feed a crowd or to have leftovers, and it does freeze well.

Serve your gumbo around a mound of fluffy Louisiana or Anson Mills rice with a dash of Tabasco or your favorite hot sauce, and enjoy this soulful dish, perfect for the Mardi Gras season.

Note: Use a heavy bottom pot to keep the roux from scorching. Get ready for the cajun facial when you add the holy trinity. During Lent, try Gumbo Z’ Herbs.

Seafood Gumbo

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• Author: Susan Benton
• Total Time: 165 minutes
• Yield: Serves 6
• Diet: Pescatarian, Omnivore, Gluten-Free

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Description

A classic Louisiana seafood gumbo, rich and flavorful. Perfect for a cozy night in or a special occasion.

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Ingredients

Units USM Scale 1x2x3x

• 4 liters (1 gallon) seafood stock
• 6 (6) fresh cleaned gumbo crabs
• 2 lbs (907 g) medium to large shrimp
• 1 lbs (454 g) smoked andouille sausage
• 2 lbs (907 g) okra
• 1/2 cup (118 ml) vegetable oil
• 3/4 cups (177 ml) all-purpose flour
• 1 large onion
• 6 large cloves garlic
• 1 bunch flat-leaf parsley
• 3 stalks celery
• 1 bunch green onions
• 1 large green bell pepper
• 1 lbs (454 g) crab meat
• 2 tbsp Creole seasoning
• 2 bay leaves
• 4 tbsp filé powder
• Salt and pepper
• 6 cups (1420 ml) steamed white rice
• 1 pint fresh shucked oysters

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Instructions

1. Clean the crabs, removing the lungs, heart, glands, and other parts, leaving only the meaty shell pieces (legs, swimmers, and claws). Refrigerate the crab meat.
2. Stock:
3. Put the removed crab portions, shrimp heads and shells, onion tops, celery bottoms and tops, and a gallon of water in a 6- or 8-quart stockpot. Bring to a boil over high heat, then reduce heat to low and simmer for 30 minutes. Remove from heat.
4. Preparation:
5. Cook the sausage in a skillet over medium heat, turning occasionally, until slightly browned and much of the fat has rendered. Remove and set aside on a paper towel-lined plate to drain.
6. Wipe excess oil from the skillet. Add the okra with 2 tablespoons of oil and cook until no longer slimy. Set aside on paper towels.
7. Place 1/2 cup vegetable oil in a 12-quart stockpot and heat over medium heat. Slowly add 1/2 cup flour, a tablespoon at a time, stirring constantly, to make a roux. Continue heating and stirring until medium brown (like milk chocolate), about 15-20 minutes.
8. Add the onions to the roux, stirring constantly, until wilted. Add the garlic, parsley, celery, green onions, and bell pepper.
9. Strain the seafood stock into the large stockpot. Add the browned sausage and bay leaves. Bring to a boil over medium-high heat, then reduce heat to medium and continue cooking.
10. Add the okra and cook for 45-60 minutes. Add the reserved crabs and shrimp and cook for 15 more minutes. (Optional: Add 1 pint of raw shucked oysters at this time).
11. Remove from heat and stir in Creole seasoning and filé powder (reserve some filé powder for the table). Let rest for 15-20 minutes. Skim off any oil that forms on top.
12. Fold in the picked crab meat. Taste and adjust seasoning with salt and pepper as needed.
13. To serve: Ladle gumbo into shallow bowls, pile rice in the center, and sprinkle with parsley and green onions. Serve with French bread and hot sauce.

Notes

• For a richer flavor, toast the flour in the roux until a deep brown color, similar to milk chocolate. This step is crucial to the gumbo’s flavor development.
• If you don’t have fresh oysters, you can substitute canned oysters, but drain them very well before adding to the gumbo.
• Leftover gumbo tastes even better the next day! Store it in an airtight container in the refrigerator for up to 3 days.

• Prep Time: 45 minutes
• Cook Time: 120 minutes
• Category: Soup
• Method: Simmering
• Cuisine: Cajun

Nutrition

• Serving Size: 1.5 cups
• Calories: 450
• Sugar: 5
• Sodium: 800
• Fat: 25
• Saturated Fat: 8
• Unsaturated Fat: 12
• Carbohydrates: 40
• Fiber: 5
• Protein: 30
• Cholesterol: 150

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