Seafood Gumbo
Source and licence
"Seafood Gumbo" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Seafood_Gumbo, revision 4514119), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Seafood_Gumbo&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4514119
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- ¾ cup vegetable oil
- ¾ cup flour
- 10 oz okra (optional)
- 2 cups onion, chopped
- 1 cup celery, chopped
- 1½ cups bell pepper, chopped
- 6 cloves garlic, minced
- 6 cups shrimp stock or water
- 8 oz clam juice (optional)
- ½ tsp oregano
- ½ tsp thyme
- 2 bay leaves
- 1½ tsp salt
- ½–1 tsp cayenne pepper
- Black pepper to taste
- 2 tbsp fresh chopped parsley
- 1 lb Andouille sausage, cut in pieces
- 1 lb shrimp
- ½ pint (or more) oysters
- ½ lb crawfish (optional)
- 4 chopped green onions, for topping
Method
- Heat oil in a 6–8 quart pot, then gradually whisk in the flour. Cook over medium heat for 20 minutes until very dark reddish brown. Stir constantly, especially towards the end. The best roux is quite dark, but don’t let it burn.
- Stir the onion, celery, bell pepper, and garlic into the roux. Cook 10 minutes (or 15 minutes if using okra).
- Slowly and gradually whisk in the shrimp stock.
- Add the clam juice, oregano, thyme, bay leaves, salt, cayenne, pepper, and parsley. Simmer 15 minutes.
- Add the Andouille sausage, and simmer for another 30–40 minutes.
- Add the shrimp, oysters, and crawfish at the end, and simmer just until cooked through.
- Top with chopped green onions.