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Seafood Gumbo 2

This traditional Louisiana gumbo packed with seafood, and bursting with flavor. Serve this over rice and you have a feast.

Seafood Gumbo 2 Recipe

Recipe ingredients:

  • 1 cup vegetable oil
  • 1 cup all-purpose flour
  • 1 1/2 cups chopped onion
  • 1 cup chopped green bell pepper
  • 1 cup chopped red bell pepper
  • 1 cup chopped celery
  • 3 Tbsp. minced garlic
  • 3 cups chopped okra
  • 1 1/2 cups beer, such as Abita Amber
  • 6 cups seafood stock
  • 2 Tbsp. file powder
  • 2 bay leaves
  • 2 tsp. Cajun seasoning
  • 1 (8 oz.) container crab claw meat, picked free of shells
  • 3 tsp. Worcestershire sauce
  • 2 Tbsp. kosher salt
  • 1 1/2 tsp. cayenne pepper
  • 1 lb. medium fresh shrimp, peeled and deveined
  • 1 lb. red snapper fillets, chopped
  • 2 (8 oz.) containers shucked oysters
  • 1 (8 oz.) container jumbo lump crabmeat, picked free of shells
  • 1/4 cup chopped fresh parsley
  • Hot cooked rice
  • Garnish: chopped green onion

Directions:

  1. In an 8-quart stockpot, heat oil over medium heat for about 5 minutes; add flour, and stir together to form a roux. Cook, stirring often, until roux is the color of peanut butter, about 20 minutes.
  2. Add onion, bell pepper, celery, garlic, and okra. Cook vegetables, stirring often, for 5 minutes. Add beer, stock, file powder, bay leaves, Cajun seasoning, crab claw meat, Worcestershire, salt, and cayenne. Bring mixture to a boil; reduce heat to medium, and simmer for about 1 hour.
  3. Add shrimp, fish, oysters, and lump crabmeat to mixture. Cook for 8 to 10 minutes or until seafood is cooked through; add parsley.
  4. Serve with rice, and garnish with green onion, if desired.

Recipe and photo courtesy of Louisiana Seafood and Hoffman Media

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