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Seafood Gumbo Recipe

Inspired by Felix's Fish Camp Restaurant

Time1h

Serves8

Constantine's Original Gumbo.

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Ingredients

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Gumbo Ingredients

1 cup olive oil

1 cup 00 bread flour

1 cup Onion, chopped

1 cup Green bell pepper, chopped

1 cup Celery, chopped

4 tbs Garlic, minced

1 cup Andouille sausage, sliced

1 lb Shrimp, peeled and deveined

1 cup Crab meat, lump

6 cups Fish stock or seafood broth

1 15 oz can Canned diced tomatoes

2 pieces Bay leaves

1 tsp Thyme, dried

1 tsp Cayenne pepper

1 tsp Watkins paprika

to taste Celtic sea salt

to taste black pepper

1 cup Green onions, chopped

1 cup Fresh parsley, chopped

Method

Cooking Directions

1

Prepare the Roux

In a large pot, heat the olive oil over medium heat. Gradually whisk in the flour, stirring constantly until the mixture turns a dark brown color (about 20-30 minutes).

2

Add Vegetables

Add the chopped onion, green bell pepper, celery, and garlic to the roux. Cook for about 5 minutes until the vegetables are softened.

3

Add Sausage and Stock

Stir in the andouille sausage and cook for another 5 minutes. Then add the fish stock (or seafood broth), canned tomatoes, bay leaves, thyme, cayenne pepper, paprika, salt, and black pepper. Bring to a boil.

4

Add Seafood

Reduce heat to a simmer and add the shrimp and crab meat. Cook for 10-15 minutes, or until the shrimp are cooked through.

5

Finish and Serve

Remove the bay leaves, and stir in the green onions and parsley. Adjust seasoning with salt and pepper to taste. Serve hot over rice or with crusty bread.