Cajun Seafood Gumbo
A medley of seafood flavors in a rich, dark, flavorful gumbo.
Equipment
- large stockpot
- tongs
- colander
- large spoon
- medium skillet
- various bowls - for prep work
- cutting board
- paring knife
- cleaver
- small mallet
Ingredients
- 12 ounces medium shrimp
- 1 pound mussels
- 1 pound gumbo crabs - cleaned
- 2 quarts water
- 1 tsp white vinegar
- 1 cup flour
- 1 cup vegetable oil
- 2 cups onion - chopped
- 1 cup bell pepper - chopped
- 1 cup celery - chopped
- 4 cloves garlic - minced
- 4 bay leaves
- ½ tsp thyme
- 1 tsp basil
- 1 tsp salt
- ½ tsp black pepper
- ¼ tsp cayenne pepper
- 2 tbsp butter
- 2 tsp oil
- 8 ounces oysters - shucked
- 2 cups white rice - prepared in advance
- ½ cup green onions - chopped
- gumbo file powder - optional
Instructions
- Peel the shrimp.12 ounces medium shrimp
- Remove the mussels from their shells.1 pound mussels
- Clean the crabs. Crack the claws with a small mallet.1 pound gumbo crabs
- Add the shrimp peels, loose crab parts and mussel shells into a stockpot the water and white vinegar. Bring to a rapid boil.2 quarts water, 1 tsp white vinegar
- Add the crabs and boil for 10 minutes, then remove from the hot liquid to cool.
- Remove the crab aprons then use a cleaver to break the crabs in half.
- Prepare a chocolate colored roux.1 cup flour, 1 cup vegetable oil
- Add the onions, bell peppers, celery, and garlic. Sauté until tender.2 cups onion, 1 cup celery, 1 cup bell pepper, 4 cloves garlic
- Slowly add the hot stock using a ladle and colander to separate out the shrimp and mussel shells. Stir to incorporate, then bring to a boil.
- Reduce to a simmer, then add the thyme, basil, bay leaves, salt, black pepper and cayenne pepper. Simmer for 20 minutes.4 bay leaves, 1/2 tsp thyme, 1 tsp basil, 1 tsp salt, 1/2 tsp black pepper, 1/4 tsp cayenne pepper
- Meanwhile, bring a saucepan up to medium-low heat with 2 tbsp butter and 2 tsp oil.2 tbsp butter, 2 tsp oil
- Sauté the shrimp and mussel meat for 2-3 minutes, then set aside.
- Add the crabs to the same pan, and sauté for about 5 minutes more.
- Add the shrimp, crabs, the contents of the pan, and the oysters to the stock mixture. Simmer for 15 minutes, then remove from the heat. Let stand for 1 hour to let the flavors meld.8 ounces oysters
- Bring the gumbo back to a low boil, then reduce to a simmer while you make the rice.2 cups white rice
- Add the green onions, then serve in a bowl over hot white rice with a knob of buttered French bread. Add a pinch of gumbo file, and a dash of Tabasco sauce if desired.1/2 cup green onions, gumbo file powder
Nutrition
Calories: 1052kcal | Carbohydrates: 111g | Protein: 24g | Fat: 57g | Saturated Fat: 9g | Polyunsaturated Fat: 32g | Monounsaturated Fat: 13g | Trans Fat: 0.4g | Cholesterol: 109mg | Sodium: 1130mg | Potassium: 560mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1635IU | Vitamin C: 58mg | Calcium: 147mg | Iron: 3mg
