Cajun & Creole

Seafood Gumbo

Name: Seafood Gumbo
Total time: 90 min
Yield: 3 servings
Cuisine: Cajun & Creole
Ingredients: 1 lb shrimp (peeled), 1 lb lump crab meat; 1 cup vegetable oil, 1 cup all-purpose flour (for roux); 2 cups chopped okra; 1 large onion, 1 bell pepper, 2 stalks celery; 6 cups seafood stock

Deep, dark, and soul-warming — a silky roux-thickened broth loaded with shrimp, crab, and oysters, finished with okra and ladled over fluffy white rice.

90 minutes

Serves 3

Dinner

Contains common allergens

celery Seafood Shellfish Wheat

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Instructions

5 steps

1
In a heavy pot, combine oil and flour over medium-low heat. Stir constantly for 30-40 minutes until it becomes a dark chocolate-colored roux.

2
Immediately stir in the chopped onion, bell pepper, and celery to stop the roux from burning; cook for 5 minutes.
3
Slowly whisk in the warmed seafood stock until smooth, then add the chopped okra and simmer for 30 minutes.
4
Season with Creole spices, bay leaves, and salt. Gently fold in the shrimp and crab meat.
5
Cook for another 5-10 minutes until shrimp are pink and opaque. Serve hot over steamed white rice.

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