Seafood Gumbo Recipe
(Original Recipe) (US Shrimp & Imported Blue Crab)
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Ingredients
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Seafood
Vegetables
Liquids & Seasonings
Roux
Garnish
Method
Roux Preparation
- 1
Make the Roux
In a large heavy-bottom pot, heat the vegetable oil over medium heat. Slowly whisk in the all-purpose flour, stirring constantly. Cook the mixture until it turns a deep brown color, about 20-30 minutes. Be careful not to burn it.
Cooking the Base
- 2
Sauté Vegetables
Once the roux is ready, add the diced onion, green bell pepper, and celery. Sauté for about 5 minutes until they become tender.
- 3
Add Garlic and Okra
Stir in the minced garlic and sliced okra, cooking for an additional 3-4 minutes until fragrant.
- 4
Incorporate Liquids
Pour in the chicken broth and add the canned diced tomatoes, bay leaves, thyme, cayenne pepper, Worcestershire sauce, salt, and black pepper. Stir well to combine.
Adding Seafood
- 5
Add Shrimp and Crab
Bring the mixture to a simmer and add the shrimp and blue crab pieces. Cook for about 10-15 minutes until the shrimp are pink and the crab is heated through.
Finishing Touches
- 6
Garnish and Serve
Remove the bay leaves from the pot. Serve the gumbo hot, garnished with sliced green onions and chopped parsley.