Description
A classic Louisiana seafood gumbo, rich and flavorful. Perfect for a cozy night in or a special occasion.
Ingredients
Units
Scale
- 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
Instructions
- 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.
- Stock:
- 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.
- Preparation:
- 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.
- 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.
- 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.
- Add the onions to the roux, stirring constantly, until wilted. Add the garlic, parsley, celery, green onions, and bell pepper.
- 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.
- 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).
- 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.
- Fold in the picked crab meat. Taste and adjust seasoning with salt and pepper as needed.
- 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