Basic Seafood Gumbo
Try this delicious, classic seafood gumbo recipe, made with shrimp, okra, and crabmeat.
- Serves: 8 persons
- 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)
Step 1In a large Dutch oven bring to a boil the water with bay leaves, lemon juice, onion wedges, salt, pepper, and parsley.
Step 2Wash shrimp and add it (unpeeled) to stock; boil for 2 minutes.
Step 3Peel shrimp. Return shells to the stock in the Dutch oven and set aside for later use.
Step 4Put shrimp and crabmeat in the refrigerator for the time being.
Step 5Sauté the sliced okra in 2 tablespoons bacon grease or butter in a large heavy skillet or sauté pan.
Step 6When okra is soft, transfer to a stew pot and add the tomatoes. Stir well.
Step 7Clean 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 8In a saucepan, warm the roux; strain the reserved shrimp stock and stir about 2 quarts of the stock into the roux.
Step 9When well blended, add to the large stew pot with the other ingredients.
Step 10Bring to a boil and simmer for 1 1/2 hours, adding more strained stock if needed.
Step 11Taste 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 12Serve with hot boiled rice, if desired.