There ain’t NUTHIN like a good, rich seafood gumbo. I’m getting hungry just thinking about it. The other amazing thing about gumbo is that it is good no matter what time of year it is.
The most important part of a gumbo is the roux. If you’ve ever looked up any recipe for gumbo you will see that everyyyyyone says that. It’s because it’s true. People get tired of stirring and don’t cook it long enough, and that my friends is what will make your gumbo end up flavorless. Just pull up a chair to the stove, pour yourself a drink, and get to stirring (preferably with a wooden spoon). My one last piece of advice is to not attempt to substitute anything for a “healthier” option. Gumbo isn’t made to be healthy so just don’t go doin that now, ya hear? God bless.
- 1 c vegetable oil
- 1 c all-purpose flour
- 1 whole onion, chopped
- 5 stalks celery, diced
- 1 green bell pepper, diced
- 3 tbsp fresh chopped garlic
- 3 bay leaves
- 2 tbsp gumbo file (for thickening)
- 3 tbsp cajun seasoning (or more depending on preference)
- 1 tbsp Louisiana hot sauce
- Salt to taste
- 8 oz. jumbo lump crab
- 1 lb shelled gulf shrimp
- 12 oz Andouille sausage
- 64 oz seafood stock
- Chopped green onions (for garnish)
- Fresh okra, diced (optional)
- White rice
- Heat oil in large stockpot over medium heat until you can feel warmth coming through
- Add flour in SLOWLY will constantly stirring. Once all of the flour is in, continue stirring for 60 minutes until your roux is a dark chocolate brown.
- When the roux is ready, add in your Holy Trinity (onion, bell pepper and celery). Cook until the vegetables start to feel tender (about 5 minutes).
- Add garlic, cajun seasoning, bay leaves, hot sauce, salt and seafood stock. Bring mixture to a boil and then reduce the heat to a simmer for at least an hour.
- While your gumbo is simmering, make your rice and dice up your green onion.
- After your gumbo has simmered for an hour, add in your sausage, shrimp and crab (and okra if you choose). Cook for another 30 minutes.
- Serve gumbo over rice and top with green onions.
Hot take: the longer your gumbo sits the more flavor it will have so leftovers the next day will be a treat 🙂