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Seafood Gumbo
Created by: Howcan Team
Ingredients
- 1/2 cup vegetable oil
- 1/2 cup all-purpose flour
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 3 celery stalks, chopped
- 4 cloves garlic, minced
- 1 pound andouille sausage, sliced
- 1 pound shrimp, peeled and deveined
- 1 pound crab meat
- 1 quart seafood stock
- 1 can (14.5 oz) diced tomatoes
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- Salt and pepper to taste
- 4 cups cooked white rice
- Chopped green onions for garnish
Instructions
- In a large pot, heat the vegetable oil over medium heat. Gradually whisk in the flour to make a roux, stirring constantly for about 20-25 minutes or until it turns a dark brown color.
- Add the chopped onion, bell pepper, celery, and garlic to the roux. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened.
- Stir in the andouille sausage and cook for another 5 minutes.
- Pour in the seafood stock and diced tomatoes. Add the bay leaves, thyme, oregano, paprika, cayenne pepper, salt, and pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for 45 minutes, stirring occasionally.
- Add the shrimp and crab meat to the pot and cook for an additional 5-7 minutes, or until the seafood is cooked through.
- Remove the bay leaves and adjust the seasoning if necessary.
- To serve, spoon a portion of cooked rice into a bowl and ladle the seafood gumbo over the rice. Garnish with chopped green onions.
- Enjoy your delicious seafood gumbo!
Seafood Gumbo is a beloved dish with roots in the Gulf Coast region of the United States, particularly in Louisiana. This flavorful stew has a rich history, blending influences from African, French, and Native American culinary traditions. It typically features a mix of seafood such as shrimp, crab, and oysters, combined with a dark roux, the "holy trinity" of onions, bell peppers, and celery, and a variety of spices like cayenne pepper and thyme. Renowned chefs like Paul Prudhomme and Emeril Lagasse have popularized their own versions of this iconic dish, while restaurants in New Orleans, such as Dooky Chase's and Commander's Palace, are celebrated for their exceptional Seafood Gumbo. For an authentic taste of this classic dish, sourcing fresh, high-quality seafood and mastering the art of the roux are essential. Whether enjoyed in a fine dining establishment or homemade with a cherished family recipe, Seafood Gumbo continues to be a staple of Southern cuisine, delighting food enthusiasts with its complex flavors and cultural significance.
120 min
8
350 calories
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