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Recipe: New Orleans Seafood Gumbo

It’s almost time for Mardi Gras! Get in the spirit of the festivities with this delicious New Orleans Seafood Gumbo featuring fresh shrimp, crabmeat and oysters. Perfect on a cold day, every bite will transport your guests right to Bourbon Street.

2 hour cooktime (approximate) | 25 min prep | Serves 6-8

Ingredients
1/2 cup vegetable oil/butter
1/2 cup flour
3 cloves garlic, minced
2 ย onions, chopped
2 green bell peppers chopped
1 cup chopped celery
6 cups beef broth
1 14.5 can diced tomatoes
1 1/2 teaspoon thyme
2 bay leafs
1/2 tsp cayenne pepper
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 teaspoon garlic powder
Your favorite hot sauce (We like Louisinana or Cajun Sunshine)
3-4 whole crabs, cleaned and halved
1-2 cups of frozen okra
1-2 lb shrimp, peeled and deveined if desired
1 pint oysters drained; liquid reserved
8 ounces claw crabmeat, picked over for shells
1/2 cup chopped fresh parsley
1/2 cup green onions chopped
* hot cooked rice
* favorite hot sauce

Directions

1 – Begin to make the roux โ€“ over medium-high heat whisk the flour and vegetable oil in heavy a bottomed pot until the roux turns a peanut-butter brown color. Be careful not to let it burn; if it does, throw it away and start over.

2 – Next, add the onions, garlic, celery and green peppers, and stir into the roux, turn the heat down to med-low and heat for 5 minutes then add garlic. Cook for 2 more minutes.

3 – Slowly stir in the broth, tomatoes, spices and whole crabs. Add a few dashes of your favorite hot sauce. Simmer for about 1 hour. Be sure to skim any oil or foam that rises to the top.

5 – After an hour or so, add the shrimp, reserved oyster liquid, and frozen okra and cook for about 5 minutes.

6 – Next add parsley, green onions, crabmeat and oysters about 15 minutes before serving, and continue to cook over low heat stirring occasionally and adjusting spices.

7 – Serve ladled over hot cooked rice, with favorite hot sauce on the side.

TIP: Gumbo is great for freezing. If you decide to freeze, reheat the gumbo and add the oysters, 15 minutes before serving.