Seafood Gumbo Recipe

🧂 Ingredients

• ¾ cup vegetable oil

  peanut oil is great here
• ¾ cup all-purpose flour
• 1 large onion

  chopped
• 1 large bell pepper

  chopped
• 2 jalapeno peppers

  chopped (optional)
• 2 celery stalks

  chopped
• 4 cloves garlic

  chopped
• 2 cups okra

  chopped
• 12 ounces amber beer

  (optional - you can use extra stock instead)
• 5 cups seafood stock

  use 4-6, depending on how thin you’d like your finished gumbo
• 1 tablespoon Cajun seasoning blend

  or more, as desired
• 1 tablespoon cayenne powder

  optional, for more heat
• 2 teaspoons salt
• ½ teaspoon dried thyme
• 2 bay leaves
• 2 teaspoons Worcestershire sauce
• 1 teaspoon hot sauce

  or more to your preference, use your favorite!
• ½ cup freshly chopped parsley
• 1 pound medium shrimp

  peeled and deveined
• 1 pound white fish

  use red snapper, grouper, catfish, whatever is available to you
• 1 pound lump white crab meat
• ½ pound smoked oysters

  Or use freshly shucked if you can get them
• Cooked white rice

  fresh chopped parsley, spicy chili flakes, spicy chili oil, extra hot sauce

Instructions

• 1 Heat the oil in a large pot over medium heat. Swirl in the flour and continually
  stir until the flour is incorporated, forming a roux. Constantly stir the roux
  for 20-30 minutes (or longer), ensuring nothing sticks to the bottom of the pot,
  or it may burn. The roux will darken to a peanut butter color to a light
  chocolate color. *See my NOTES above on making a roux.
• 2 Add the onion, peppers, celery, garlic and okra. Stir the mixture often, about 5
  minutes, until the okra is no longer slimy.
• 3 Stir in the beer, seafood stock, Cajun seasonings, cayenne pepper, salt, thyme,
  bay leaves, Worcestershire and hot sauce.
• 4 Bring the pot to a quick boil, then reduce the heat to low and simmer for at
  least 1 hour. 1.5-2 hours will develop more flavor.
• 5 When nearly ready to serve, add in the shrimp, fish, crab and oysters* (See my
  NOTES above about your seafood options). Cook another 10 minutes, or until all
  the seafood has cooked through.
• 6 Stir in the fresh parsley.
• 7 Serve the seafood gumbo into bowls with rice and top with fresh chopped parsley,
  spicy chili flakes, spicy chili oil, and extra hot sauce if desired.

Nutrition Info