Basic Seafood Gumbo
Try this delicious, classic seafood gumbo recipe, made with shrimp, okra, and crabmeat.
- Preparation:
- Cooking:
- Total:
- Serves: 8 persons
Ingredients
- 1 ½cups crab meat
- 2pounds shrimp (in shells)
- 3quarts water
- 2small bay leaves
- 1teaspoon lemon juice
- 1small onion (cut into wedges)
- Salt to taste
- Black pepper to taste
- 1teaspoon parsley (or to taste)
- 2pounds okra (sliced)
- 4tablespoons bacon grease, or butter or duck fat (divided)
- 4tomatoes (peeled and chopped)
- 2onions (finely chopped)
- 2green peppers (finely chopped)
- ½teaspoon crushed red pepper (or to taste)
- 4tablespoons brown roux (see recipes, below)
- Optional: salt, pepper, thyme, parsley, to taste
- Optional: Rice (cooked)
Instructions
Step 1
In a large Dutch oven bring to a boil the water with bay leaves, lemon juice, onion wedges, salt, pepper, and parsley.Step 2
Wash shrimp and add it (unpeeled) to stock; boil for 2 minutes.Step 3
Peel shrimp. Return shells to the stock in the Dutch oven and set aside for later use.Step 4
Put shrimp and crabmeat in the refrigerator for the time being.Step 5
Sauté the sliced okra in 2 tablespoons bacon grease or butter in a large heavy skillet or sauté pan.Step 6
When okra is soft, transfer to a stew pot and add the tomatoes. Stir well.Step 7
Clean skillet and heat remaining 2 tablespoons bacon grease, butter, or duck fat. Sauté the chopped onions, green peppers, and red pepper until softened; add to the stew pot with the tomatoes and okra.Step 8
In a saucepan, warm the roux; strain the reserved shrimp stock and stir about 2 quarts of the stock into the roux.Step 9
When well blended, add to the large stew pot with the other ingredients.Step 10
Bring to a boil and simmer for 1 1/2 hours, adding more strained stock if needed.Step 11
Taste and add salt, pepper, thyme, and parsley to taste. Simmer for 1 to 2 hours longer; add the reserved shrimp and crabmeat and cook for 15 minutes longer.Step 12
Serve with hot boiled rice, if desired.