Our Seafood Gumbo recipe is not just a cold-weather food. We eat it year round here in Baton Rouge.
Our other Seafood Gumbo recipe on this website is for a large pot of gumbo, which is how we usually cook it, because we want a lot left over to freeze into meal-size portions to eat later on.
Lots of folks have been asking how to make a smaller batch, so here ya are…
Seafood Gumbo is a staple in the Cajun and Creole Cultures. As in most Cajun Cooking recipes, we will start with a Roux.
A roux is used as a thickening agent for this traditional seafood soup.
The word Gumbo derives from the Creole culture which is the West African word for okra.
Okra is also used as a thickening agent as is a special spice called Gumbo File’. File’ is ground sassafras.
We sprinkle Gumbo File’ on the bowl of gumbo at the table for a little extra spiciness.
You may think that Gumbo, whether Chicken and Sausage Gumbo or Seafood Gumbo, is only good in the cold weather. However, we enjoy Gumbo year round.
We especially like to make it for Christmas Eve and enjoy with our daughters. It’s become a tradition at our house.
Give it a try sometime. It’s really not hard to make and tastes oh so good.
This quantity is for a 12-quart stock pot.
(If you’re using a 6 quart large pot, reduce all by half.)
Step One: The Base
1/4 cup canola oil
8 cups Cajun Trinity (can use 2 bags of frozen Seasoning Blend)
2 tablespoons minced garlic
1 large (28-ounce) can of Rotel tomatoes (substitute plain diced tomatoes if you prefer)
4 quarts fresh Chicken Stock (or shrimp stock or vegetable stock)
3 pounds frozen cut okra
5 Bay leaves
Step Two: The Roux
2 sticks butter
1 cup all-purpose flour
Step Three: The Seafood
3 pounds fresh large shrimp – peeled (and de-veined if desired)
1 pound white crab meat
1 pound claw crab meat
1 pound crawfish tails (when available)
1 pint fresh oysters (optional)
Garnish: chopped green onions and gumbo file’
Step One: The Base –
Begin by heating 1/4 canola oil in a large stock pot (medium high #7).
Saute’ Cajun Trinity until vegetables are well cooked.
Add 2 tablespoons minced garlic.
Pour in the large can of Rotel tomatoes and 4 quarts chicken or vegetable stock. (Or water if you don’t have stock)
Bring to a boil.
Add okra and stir well.
Reduce heat to medium (#6) and allow okra to cook 20-30 minutes.
Stir occasionally to prevent sticking to the bottom.
Step Two: The Roux –
when the okra is about done, start on the roux.
In a deep skillet, melt 2 sticks of butter on medium heat #6.
Using a flat edged spatula, gradually stir in the 1 cup of flour.
Continually stir – be careful not to splash on yourself. (This is very hot and can burn you.)
Once you a achieve a dark caramel color, turn off the heat.
Keep moving the roux so it doesn’t scorch.
Carefully, pour into the stock pot and stir as you go. (This is best done with two people if possible.)
Continue to simmer on #4 for 10 minutes.
Step Three: The Seafood –
Add shrimp, claw crab, crawfish tails and oysters shortly before you are ready to serve.
The seafood will only take about 5 minutes to cook.
(We usually add the white crab meat to the gumbo after it is plated up and being served.)
Serve over white rice and garnish with chopped green onions and gumbo file’.
A side salad and French rolls are excellent accompaniments.
Tip: If you have some Seafood Gumbo leftover, allow the gumbo to cool and then put in freezer containers for a quick supper.
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