Dive into the flavorful depths of our Seafood Gumbo, where every spoonful promises a journey through the rich tapestry of Creole cuisine. Picture a steaming bowl brimming with a hearty medley of tender seafood, aromatic spices, and a robust, savory broth that tantalizes the senses.
But the intrigue doesn’t end there—our Seafood Gumbo is a tapestry woven with aromatic spices. Imagine the warmth of paprika, the earthiness of thyme, and the subtle heat of cayenne pepper, all dancing harmoniously together to create a symphony of flavors that awaken the taste buds.
Nestled amidst the seafood and spices are tender bites of okra, contributing not only to the dish’s texture but also infusing it with a subtle sweetness and a hint of tanginess. The okra’s natural thickening properties give our Seafood Gumbo a luxurious mouthfeel, ensuring each spoonful is as satisfying as it is flavorful.
To top it all off, a scattering of freshly chopped green onions and a sprinkle of parsley add a burst of freshness, while a side of fluffy white rice serves as the perfect canvas to soak up every last drop of our delectable broth.
Our Seafood Gumbo isn’t just a dish—it’s a celebration of the Gulf Coast’s culinary heritage, a testament to the artistry of Southern cooking, and a journey into the soul-warming flavors that bring people together. Whether enjoyed on a chilly evening or as the centerpiece of a festive gathering, it invites you to savor the richness of the sea and the depth of tradition in every unforgettable spoonful.
Seafood Gumbo so good that you’ll wonder why you never tried it in the first place!
Seafood gumbo….because it’s cold outside
Gumbo season
Ingredients:
- • 1 c. flour
- • 1 c. oil
- • 2 bay leaves
- • 1 tsp. gumbo file`
- • Cajun seasoning
- • Garlic powder
- • Onion powder
- • 1 small chopped onion
- • 1 small chopped bell pepper
- • 2 stalks chopped celery
- • 2 Tbsp minced garlic
- • 2 -3 quarts water or seafood stock
- • 1 1/2 lbs jumbo shrimp
- • 1 pint FRESH oysters
- • 2 lbs crab (your choice)
- • Salt/pepper to taste
Directions:
Making a roux takes time and patience, it is singularly the most important step to making a good gumbo. Equal parts oil and flour (1 cup each) in a nice heavy pot…..cook on med heat.
Stir, stir, stir and stir some more. Don’t rush it, don’t walk away from the pot too long because you don’t want to burn it. Pull up a bar stool, pour yourself a glass of wine, grab a cold beer or maybe mix a drink but get comfortable take your time and stir until the roux is a deep chocolate color which will take anywhere from 25 up to 40 minutes.
Once you’ve reached the color you desire, add the chopped veggies and a pinch of salt and pepper. Cook another 3 to 5 minutes then add the liquid (2-3 quarts of water or stock)
Add spices to taste, two bay leaves, one tsp gumbo file` and one capful of liquid crab boil which is about a fourth teaspoon. Cover and let simmer on med/low for 20 minutes. Add the crab, cover and cook another 30 minutes. Add oysters and shrimp, cover and cook another 10 minutes. Enjoy !!