Seafood Gumbo
Groceries |
1 and 1/2 cup dark roux
1 tablespoon vegetable oil
1 onion, chopped
1 green bell pepper, chopped
4 celery stalks, chopped
6 green onions, chopped
4 cloves garlic, minced
6 cups seafood stock
4 bay leaves
3 tablespoons C'est Bon Seasoning Blend
2 teaspoon dried thyme
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
freshly ground kosher salt and black pepper
2 lbs gumbo crab
1 pound andouille sausage, sliced
2 pounds 21-25 shrimp, peeled and deveined
1 pound crawfish tails
1 pound blue crab
1 quart oysters
1 cup okra, sliced
3 tablespoons Worcestershire sauce
3 tablespoons hot sauce
1/4 cup fresh parsley, chopped
3 green onions, chopped
Cooked white rice
The steps to follow |
In a large heavy pot, heat the vegetable oil over medium heat.
Add the chopped onion, green bell pepper, celery and sausage. Sauté until softened, about 7 minutes.
Add the minced garlic and cook for an additional minute.
Add the dark roux to the vegetable mixture, stirring well to combine.
Pour in the seafood stock. Stir to incorporate the roux into the liquid.
Add the gumbo crabs, bay leaves, C'est Bon Seasoning Blend, thyme, paprika, cayenne pepper, salt, and black pepper.
Bring to a simmer and cook for 1 hour, stirring occasionally, until the flavors meld and the gumbo thickens.
Add okra and crawfish tails stir cook for an additional 1 hour.
Add the shrimp, crabmeat, and oysters. Cook for 15 minutes, or until the seafood is cooked through and opaque.
Stir in Worcestershire sauce and hot sauce. Adjust seasoning to taste with salt, pepper, and additional hot sauce if desired.
Remove the bay leaves. Serve the gumbo over cooked white rice.
Garnish with chopped fresh parsley and green onions.