The fall season is here, and it’s the perfect time for a hot bowl of delicious gumbo! Whether you’ve made a version of this dish before or you’re new to the gumbo game, there are always a variety of recipes to try. The way that the spicy, authentic flavors intertwine in this dish just can’t be beat! So, during this cool season, check out this seafood gumbo recipe and get ready for a tasty meal.
Authentic Seafood Gumbo
This gumbo is the perfect meal. Seafood will take to the seasonings rather easily, resulting in a flavorful gumbo that everyone is sure to enjoy.
You’ll need: 3 pounds of shrimp, 1 pound of fresh crabmeat, 2 pounds of frozen sliced okra (thawed), 1 pound of andouille sausage (thinly sliced), 2 tablespoons of all-purpose flour, 2 cups of chopped yellow onion, 1 cup of chopped green onions, 1 cup of chopped celery, 1 cup of chopped green bell pepper, 4 garlic cloves (minced), 1 (6 oz.) can of tomato paste, 1 (14.5 oz.) can of whole tomatoes, 1 teaspoon of finely chopped fresh thyme, 3 bay leaves, 1 teaspoon of hot sauce, 1/4 cup of finely chopped fresh flat-leaf parsley, 1/4 teaspoon of ground red pepper, 1/2 teaspoon of ground black pepper, 1 tablespoon of Worcestershire sauce, 1 pt. of oysters (about 2-3 dozen), hot cooked long grain rice, kosher salt, oil
Step 1: Remove any bits of shell from the crabmeat. Remove shrimp shells and heads.
Step 2: Cover and refrigerate the shrimp. Then, place the shells and heads into a large stockpot. Add about 8 cups of water and a pinch of salt to the pot and bring the mixture to a boil.
Step 3: After the mixture is boiling, reduce the heat to medium low and allow it to simmer (partially covered) for 1 hour. Then, allow it to cool for 30 minutes.
Step 4: Pour the stock through a fine wire-mesh strainer, discarding the shrimp shells and heads. Set the liquid mixture aside.
Step 5: Heat 2 tablespoons of oil in a large, sturdy skillet over medium heat. Add okra, sprinkle in 1/2 tablespoon of salt and saute for 10 minutes. Afterward, set the okra aside and wipe the skillet clean.
Step 6: Pour another tablespoon of oil into the skillet and place over medium-high heat. Then, saute the andouille sausage for about 8-10 minutes (or until brown). Set aside.
Step 7: Pour another 3 tablespoons of oil into a large, sturdy pot and place over high heat. Add in flour and reduce the heat to medium. Cook and stir the mixture for about 10 minutes. Then, add in the yellow onions, celery, and bell peppers and saute for about 4-5 minutes. Add garlic and 1/2 cup of green onions to this mixture and cook for another 3 minutes.
Step 8: Stir in tomato paste, bay leaves, thyme, hot sauce, red and black pepper, Worcestershire sauce, and 2 teaspoons of kosher salt. To this mixture, stir in the can of chopped tomatoes (adding 1/3 cup of their liquid).
Step 9: Pick up the previously prepared shrimp stock and gradually stir it into the mixture. Add in the previously prepared sausage and okra. Then, cover this mixture and bring it to a boil over high heat. After boiling, reduce the temperature to medium-low and simmer for 30 minutes.
Step 10: Stir in shrimp and the remaining green onions. Allow this to simmer for about 3 minutes, then add in the crabmeat, oysters, and parsley and simmer for 1 minute.
Step 11: Remove the mixture from the heat and add salt to taste. Serve over rice and enjoy!
Visit Ray Brandt Auto
Now that you’ve got this detailed recipe for delicious seafood gumbo, it’s time to head out to the grocery store and pick up the ingredients you need. Hop into a vehicle from a Ray Brandt dealership and travel to the store nearest you, today!