kelolalaut.com - Seafood gumbo is a traditional Louisiana dish. It is a thick and flavorful soup or stew made with a variety of seafood, such as shrimp, crab, and sometimes fish, combined with a rich roux (a mixture of flour and fat), vegetables, and aromatic spices. Gumbo typically includes ingredients like onions, bell peppers, celery, garlic, and a combination of herbs and spices like thyme, bay leaf, paprika, and cayenne pepper.
It is often served over a bed of white rice and garnished with green onions. Seafood gumbo is known for its complex flavors and the combination of seafood and spices that create a delightful balance of savory and slightly spicy notes. It is a beloved dish that showcases the diverse flavors and cultural influences of the Gulf Coast region.
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Ingredients:
- 1/2 cup vegetable oil
- 1/2 cup all-purpose flour
- 1 large onion, diced
- 1 bell pepper, diced
- 2 celery stalks, diced
- 4 cloves of garlic, minced
- 1 can (14 oz) diced tomatoes
- 4 cups seafood or chicken stock
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper (adjust to taste)
- 1 pound shrimp, peeled and deveined
- 1 pound crab meat
- 1 pound fresh or frozen okra, sliced
- Salt and pepper to taste
- Cooked white rice, for serving
- Chopped green onions, for garnish
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Instructions:
- In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the flour and stir continuously to make a roux. Cook the roux, stirring constantly, until it reaches a dark brown color. Be careful not to burn it, as it can go from brown to burnt quickly. This process will take about 15-20 minutes.
- Add the diced onion, bell pepper, celery, and minced garlic to the pot. Cook for about 5 minutes, until the vegetables start to soften.
- Stir in the diced tomatoes, seafood or chicken stock, bay leaf, thyme, paprika, and cayenne pepper. Bring the mixture to a simmer and let it cook for about 30 minutes, uncovered, to allow the flavors to meld.
- Add the shrimp, crab meat, and sliced okra to the pot. Cook for an additional 10-15 minutes, or until the seafood is cooked through and the okra is tender.
- Season the gumbo with salt and pepper to taste. Remember that seafood stock and canned tomatoes can be salty, so adjust the seasoning accordingly.
- Serve the gumbo hot over cooked white rice. Garnish with chopped green onions.
Enjoy your homemade seafood gumbo!
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