Seafood Gumbo 2
This traditional Louisiana gumbo packed with seafood, and bursting with
flavor. Serve this over rice and you have a feast.
- 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
- 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.
- 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.
- Add shrimp, fish, oysters, and lump crabmeat to mixture. Cook for 8 to
10 minutes or until seafood is cooked through; add parsley.
- Serve with rice, and garnish with green onion, if desired.
Recipe and photo courtesy of Louisiana Seafood and Hoffman Media