Seafood Okra Gumbo
A variation on the classic New Orleans gumbo with shrimp, crab, and oysters. This is packed with just as much flavor and makes for an easy dish to make at home.
Servings: 10 people
Ingredients
- 1 cup vegetable oil
- 1 cup all purpose flour
- 2 cup diced onion
- 6 each blue crabs quartered
- 1 cup diced celery
- 1 cup diced green bell pepper
- ¼ cup garlic minced
- 3 each bay leaf
- 1 tablespoon dry oregano
- 1 tablespoon dry thyme
- 1 tablespoon dry basil
- 2 tablespoon chili powder
- 2 tablespoon paprika
- 1 tablespoon crushed red pepper
- 2 each ripe tomatoes diced
- 2 cups okra sliced
- 2 oz Worcestershire sauce
- 3 quarts chilled crab stock or shrimp stock
- 1 pound Louisiana shrimp peeled and de veined
- 1 cup crab claw meat
- 1 cup shucked oysters
- Salt black pepper, and Tabasco to taste
- 2 teaspoons filé
Instructions
- In a 2-gallon heavy-bottom stockpot, heat the oil over high heat. Whisk the flour into the oil. Stir constantly until a brown roux is achieved. Add the onion and cook until caramelized.
- Once the onion is browned but not burnt, add the crabs. Stir well. Next add the celery, bell pepper, garlic, dry herbs, chili powder, paprika, and chili flakes. Cook until the vegetables are tender.
- Add the tomatoes, okra, and Worcestershire. Add the crab stock one ladle at a time stirring constantly making sure there are no lumps of roux. Bring to a rolling boil then reduce to a simmer. Cook for approximately ½ hour. Add stock as needed to maintain volume. Skim any impurities or oil that collects at the top.
- Add the shrimp and cook for approximately 5 minutes until the shrimp are just cooked through. Now, add the crabmeat and oysters and continue to simmer until the oysters begin to curl. Season with salt, pepper, and tabasco.
- Whisk in file right before serving. Serve with steamed rice.
