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Seafood Gumbo recipe

A southern classic, the one ingredientthat makes a stew, ‘gumbo’, is okra…without it, it ain’t gumbo.

Recipe: Seafood Gumbo

1 pound large shrimp
2 quarts water
1 cup vegetable oil
3/4 cup all-purpose flour
1 large onion, chopped
1 medium green bell pepper, seeded and chopped
2 celery ribs, chopped
4 cloves garlic, finely chopped
2 1/2 cups sliced fresh okra
1 bay leaf
1 teaspoon salt
3/4 teaspoon dried thyme
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon crushed dried oregano
1 1/4 pounds cod, cut into large chunks

  • Peel and devein shrimp. Refrigerate shrimpuntil needed. Rinse shells and place in a saucepan with water.Bring to a boil and simmer for 10 minutes. Strain stock and discardshells; set aside.
  • Heat a large, heavy-bottomed pot overmedium-high heat. Add oil and heat until hot and almost smoking.Gradually stir in flour, being careful not to burn. Stir constantly,adjusting heat as needed, and cook until dark golden brown.
  • Add onion, bell pepper and celery andgarlic. Cook until slightly softened, about 4 minutes.
  • Pour in reserved fish stock and bringto a boil.
  • Add okra, bay leaf, salt, thyme, pepper,cayenne pepper and oregano. Return to a boil, reduce heat andsimmer 15 minutes.
  • Add shrimp and cod and cook until shrimpis pink and fish is thoroughly cooked, about 7 more minutes.
  • Serve warm over rice, if desired.

    Makes 8 servings.

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