Seafood Gumbo

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This flavorful gumbo is packed with a variety of shellfish, including oysters, shrimp, and crab. It’s thick and filling thanks to the generous amounts of veggies like beloved okra, which adds texture and an earthy flavor. Our version includes only seafood, but you can adjust the meats to your liking. You could use all shrimp when they are in season, or just crabmeat or mussels with the addition of sausage, perhaps.

Gumbo is a traditional Louisiana dish in which Spanish, French, African, German, and Indigenous traditions come to life. Each of these cultures brought a similar dish to the area and gumbo is a combination of all of them, if not a byproduct of the interchange that happened between locals and immigrants. Don’t miss out on the chance to try a spoonful of delicious history with a bowl of this satisfying seafood stew, irresistible with a side of white rice.
Gumbo with Andouille Sausage, Chicken, and Seafood

This flavorful stovetop meal is packed with juicy proteins- sausage, chicken, and two types of seafood- swimming in a thick broth.
Cook time includes cooking of the dark roux and the chicken-seafood stock. Decrease the cooking time to 1 hour if you are using pre-made roux and stock. Make ahead instructions for the chicken-seafood stock and roux are in the Notes section.

Gumbo is a Louisiana stew that’s packed with juicy sausage, chicken, and two types of seafood- swimming in a thick broth that you can drink on its own. A portion of rice or potato salad, yes, potato salad, is the only accompaniment you need here. Do crackers and tabasco also work? Yes. But that’s a personal preference. This Gumbo recipe will be a “hit ’em quick and fast” one because it’s pretty extensive. Don’t let that discourage you. The process isn’t overly complicated, but it takes a little time, as do all comfort food recipes.

Both the roux and the chicken and seafood stock that form the gumbo base can be made ahead of time and frozen. Doing so will cut your workday in half.

Gumbo is a deeply-flavored stew of proteins- mainly poultry and/or seafood with chunks of sausage- aromatic veggies, and a thickener. What that thickener is varies depending on where in the region you are from and your family’s particular recipe. I’m a Black and Puerto Rican woman from the Northeastern U.S., so I use every thickening agent you can. Though I’m not a Louisiana native, I’ve been told I make a mean pot of gumbo.

 

INGREDIENTS:

  • 3/4 cup vegetable oil
  • 1 cup all-purpose flour
  • 1 1/2 cups finely chopped onions
  • 3/4 cup finely chopped green bell peppers
  • 3/4 cup finely chopped celery
  • 2 tablespoons minced garlic
  • One 12-ounce bottle of amber beer
  • 6 cups Shrimp Stock
  • 1/4 teaspoon dried thyme
  • 2 bay leaves
  • 1/2 pound gumbo crabs (about 2)
  • 2 teaspoons Worcestershire sauce
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon cayenne pepper
  • 1 pound medium shrimp, peeled and deveined
  • 1 pound white fish fillets, such as catfish, grouper, snapper, or sole
  • 1 tablespoon Emeril’s Original Essence
  • 2 cups shucked oysters with their liquor
  • 1/4 cup chopped fresh parsley
  • 1/2 cup chopped tender green onion tops

White Rice, for serving

PREPARATION:
Put an 8-quart stockpot over medium warm, and include the oil. Permit the oil to warm for around 5 minutes, at that point include the flour to the pot. Blend the oil and flour in conjunction with a wooden spoon to make a roux.
Lower the warm to medium moo and proceed to mix the roux for 15 to 20 minutes, or until the color of drain chocolate. Include the onions, chime peppers, and celery to the roux and mix to mix.
Mix the vegetables for 5 minutes, at that point include the garlic. Cook the garlic for 30 seconds some time recently including the lager and Shrimp Stock to the pot. Season the gumbo with thyme, inlet clears out, gumbo crabs, Worcestershire, salt, and cayenne. Bring the gumbo to a bubble and lower the warm to a stew. Proceed to stew the gumbo for 1 hour, skimming the froth and any oil that rises to the surface.
Season both the shrimp and the catfish with 1 1/2 teaspoons Quintessence. Blend the shrimp and angle into the gumbo and cook for 2 minutes. Include the clams to the pot and cook, mixing frequently, for an extra 5 minutes. Taste the gumbo and season in case necessary. Garnish with the parsley and green onions and serve in shallow bowls over white ri
Enjoy !

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