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Seafood Gumbo

Cooking Method
Cuisine , ,
Difficulty Intermediate
Time
Prep Time: 25 min Cook Time: 2 hour Total Time: 2 hrs 25 mins
Servings 6
Description

This is a real deal, tried and true gumbo recipe from my great-grandmother! Make her proud, y'all! 

Ingredients
  • 1 1/2 pound fresh shrimp (peeled and deveined)
  • 2 pounds boneless, skinless chicken thighs (chopped into cubes)
  • 1 1/2 pound andouille or smoked sausage (sliced into rounds)
  • 1 1/2 cup onions (chopped)
  • 1 1/2 cup green bell pepper (chopped)
  • 4-5 celery stalks (chopped)
  • 6 cups seafood stock (homemade if you can)
  • 1 cup vegetable oil (I use duck fat)
  • 1 cup all-purpose flour
  • 3 tablespoons garlic (minced)
  • 2 bay leaves
  • Cajun seasoning (to taste)
  • Italian seasoning (to taste)
  • Cayenne (to taste)
  • 2 tablespoons filé powder
  • 1 dozen fresh blue crab
  • 1 bunch green onions (chopped for garnish)
  • cooked rice
Instructions
  1. I personally make my own seafood stock using the juices and shells from my shrimp, the ends and scraps from my vegetables, and salt. I combine everything in a pot with the 6 cups of water, let it get to boiling, and then simmer for about 30 minutes. Strain the stock into a bowl, discard the scraps, pour stock back into the pot and let simmer until ready for use. 

    If using store bought seafood stock, pour into a pot, bring to a boil, then down to a simmer until ready for use. 

  2. In a large dutch oven or heavy bottomed pot, heat oil over medium heat. Let it heat up for about 5-7 minutes and then stir in flour. Continue stirring without stopping for about 30-45 minutes, until a dark brown roux is achieved. Be patient, switch hands often as they get tired, but don't stop stirring because you don't want your roux to burn, because you'll have to start all over. 

  3. Have your holy trinity right next to you and when the roux is ready, dump in the vegetables and stir into the roux. Stir and let vegetables cook for 2-3 minutes and then turn off the heat. 

  4. Pour in the piping hot stock and stir into the roux and turn heat up to high. Allow to boil for about 5 minutes and then down to a simmer. During this time, you are adding in all of your seasonings and filé powder, and tasting periodically. This part takes finesse; as the mixture cooks down, you're tasting to determine if you can still taste flour or if it has cooked out.
  5. While the gumbo base is simmering. in a separate skillet, add in chicken over medium high heat. Season with all seasonings and stir occasionally to prevent it from sticking to the skillet. When chicken is done, remove from pan and add in the sausages. Allow the sausages to brown for a few minutes. Add chicken back in and stir all together. Once chicken is completely cooked, dump all skillet contents into the gumbo pot and stir. 

  6. Bring gumbo back up to a boil for a few minutes, then back down to a simmer. Continue to stir, taste, and season occasionally for another 30-45 minutes.  

  7. Turn heat down to low and add in shrimp and crab, and stir. Place top on pot and allow to cook for about 10 minutes on low. Turn off heat and let gumbo sit. Again, taste and season as you prefer. 

  8. Once it's all done, whether the same day or the next day, add hot gumbo to a bowl with a quarter or third amount of rice; garnish with green onions and a sprinkle of filé powder and enjoy! 

Keywords: gumbo, seafood gumbo
Devin Smith