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Seafood Gumbo recipe

Seafood Gumbo.

For real southern style gumbo, use bluecrab meat and, serve with Tabasco sauce for those who like ithot!

Recipe: Seafood Gumbo

1/4 cup peanut oil
8 ounces Andoullie sausage, Sliced 1/4-inch thick, half moons1/3 cup all-purpose flour2 cups (1 large) yellow onion, diced 1/2-inch
1 1/2 cups (3 stalks) celery, sliced 1/4-inch crescents
1 1/2 cups (1 large) red or yellow bell pepper, diced 1/2-inch
2 tablespoons minced garlic6 cups (about 5 large) tomatoes, diced1/2-inch
4 teaspoons Worcestershire sauce
1 1/2 teaspoons Old Bay Seasoning salt
1 1/2 teaspoons dried oregano
1/4 to 1/2 teaspoon ground cayenne pepper
2 whole bay leaves
5 3/4 cups chicken stock or broth, low sodium (or three 14 1/2-ouncecans)2 cups okra, fresh or frozen sliced 1/3-inchthick
1/4 cup minced parsley1 1/2 pound prawns, peeled and de-veined
1 pound crabmeat, blue crab if available
6 halves blue crabs, cooked, split in half (optional)Steamed rice for accompaniment (optional)

  • In large heavy pot over high heat, heatpeanut oil. When oil is hot, add sausage and cook until browned.Remove sausage but leave fat in pan. Add flour to fat, lowerheat to medium and stir constantly until “peanut butterbrown” colored.
  • Add onion, celery, bell pepper and garlic.Stir well and cook for about 2 minutes. Add tomatoes, seasoningsand chicken broth. Stir well, increase heat to high and bringto a boil. Reduce heat to simmer, and let gumbo base cook forabout one hour, until slightly reduced and thickened.
  • Add okra and parsley to gumbo base, andlet cook for 15 minutes.
  • At this point you can continue and makea large batch, or cool base and finish gumbo to order.
  • Add prawns and cook 5 minutes.
  • Add crabmeat, crab halves if using, andheat through, about 5 to 8 minutes.
  • Serve with steamed rice, if desired.

    Makes 12 cups, 6 entr e servings.

    Variation – You may also make chicken andsausage gumbo. Replace prawns and crabmeat with 5 pounds of largediced raw chicken meat. Add chicken when you add the seasonings,and let cook 1 hour, then add okra and parsley and let cook 20minutes.

    Recipe and photograph provided courtesyof the California Tomato Commission.

    Chicken, Sausage & Seafood Gumbo for Christmas! (Cooking with Carolyn)

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