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Southern Style Seafood Gumbo

Southern.Crockpot's picture
Ingredients
  Vegetable oil 3⁄4 Cup (12 tbs)
  All-purpose flour 1 Cup (16 tbs)
  Onions 2 Large, chopped
  Celery stalks 4 , chopped
  Canned whole tomatoes 16 Ounce, undrained and chopped (1 Can)
  Garlic 4 Clove (20 gm), minced
  Chopped fresh parsley 1⁄2 Cup (8 tbs)
  Dried whole thyme 1 Teaspoon
  Red pepper 1 Teaspoon
  Bay leaf 1
  Canned chicken broth 58 Ounce, undiluted (4 Cans, 14 1/2 Ounce Each)
  Peeled deveined medium shrimp 2 Pound
  Fresh crabmeat 1 Pound
  Shucked oysters 3 Dozen
  Fresh crab claws 1 Pound
  Salt 1 1⁄2 Teaspoon
  Pepper 1⁄2 Teaspoon
  Hot cooked rice 1 1⁄2 Cup (24 tbs)
  Freshly chopped parsley 2 Tablespoon
  Green onions 4 , chopped
  Gumbo file 1 Ounce
Directions

MAKING
1 In a large Dutch oven, heat oil.
2 Add in the flour, and stir constantly, cooking over medium heat for 10 to 15 minutes, until the roux is copper in color.
3 Add in the onions and celery.
4 Cook for 10 minutes, stirring occasionally.
5 Add in the next 6 ingredients and cook for 10 minutes, stirring occasionally.
6 Pour in the chicken broth.
7 Gently bring to a boil.
8 Cover and lower the heat.
9 Simmer for 30 minutes, stirring occasionally.
10 Add in the shrimp and 1 pound crabmeat.
11 Simmer, covered for 15 minutes.
12 Add in the oysters and crab claws (optional)
13 Simmer, covered for another 15 minutes.
14 Stir in the salt and pepper.
15 Remove the bay leaf and discard.

SERVING
16 Excellent served over hot cooked rice.
17 Garnish each serving with chopped parsley, green onions, and 1/4 teaspoon gumbo file.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Seafood
Cook Time: 
110 Minutes
Servings: 
14

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