Seafood Gumbo Recipe
Our own family recipe gumbo with crawfish, shrimp, crab, and okra. Served over white rice and toast
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Ingredients
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Seafood Gumbo Ingredients
Method
Cooking Directions
- 1
Prepare the Rice
In a saucepan, bring 4 cups of water to a boil. Add 2 cups of white rice, reduce heat to low, cover, and simmer for about 18-20 minutes until the rice is tender and water is absorbed. Remove from heat and let it sit covered.
- 2
Make the Roux
In a large pot or Dutch oven, heat 1/4 cup of oil over medium heat. Gradually whisk in 1/4 cup of flour, stirring constantly until the mixture turns a deep brown color, about 15-20 minutes. Be careful not to burn it.
- 3
- 4
Add Liquids and Simmer
Stir in the chicken broth, canned tomatoes (with juice), bay leaves, and cajun seasoning. Bring to a simmer.
- 5
Add Seafood and Okra
Add crawfish, shrimp, crab meat, and okra to the pot. Season with salt and black pepper to taste. Simmer for an additional 15-20 minutes, stirring occasionally.
- 6
Finish and Serve
Remove bay leaves. Stir in chopped parsley before serving. Serve the gumbo hot over a scoop of white rice with French bread or toast on the side.