Schumann’s Seafood Gumbo

This authentic Schumann's Seafood Gumbo is the epitome of Cajun comfort food, featuring a deeply flavorful dark roux that serves as the foundation for a rich, hearty broth. Packed with tender shrimp, sweet crabmeat, and fresh okra, every spoonful delivers a complex balance of spicy, savory, and aromatic notes from thyme, bay leaves, and the holy trinity of vegetables. The dish is perfect for cold evenings or when you need a satisfying, soul-warming meal that brings people together. While it requires patience to develop the roux properly, the result is a luxurious stew that tastes even better the next day, making it an ideal candidate for meal prep or weekend cooking sessions.

Cooking Method: Boiling, Stewing

Cuisine: Cajun

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Calories: 485.9

Description

This authentic Schumann's Seafood Gumbo is the epitome of Cajun comfort food, featuring a deeply flavorful dark roux that serves as the foundation for a rich, hearty broth. Packed with tender shrimp, sweet crabmeat, and fresh okra, every spoonful delivers a complex balance of spicy, savory, and aromatic notes from thyme, bay leaves, and the holy trinity of vegetables. The dish is perfect for cold evenings or when you need a satisfying, soul-warming meal that brings people together. While it requires patience to develop the roux properly, the result is a luxurious stew that tastes even better the next day, making it an ideal candidate for meal prep or weekend cooking sessions.

Directions

1
Bring a large pot of salted water to a boil. Add the unpeeled shrimp and boil for 5 minutes. Remove shrimp, reserve the stock, and set aside to cool before peeling and cleaning.
2
Cut the okra into thin rounds. In a separate skillet, brown the okra in 1/4 cup of shortening until lightly golden. Do not scorch. Remove okra and set aside.
3
In a large heavy-bottomed pot or Dutch oven, combine the remaining shortening and flour over medium heat. Stir constantly to make a roux, cooking until it reaches a dark chocolate color, being careful not to burn it.
4
Add the chopped garlic to the roux and cook until golden brown. Immediately add the diced onion, bell pepper, celery, and parsley. Cook until the vegetables are transparent and soft.
5
Stir in the tomato sauce and simmer for 10 minutes to deepen the flavor. Gradually stir in the reserved shrimp stock and the water, blending well to ensure no lumps remain.
6
Add the thyme and bay leaves. Bring the mixture to a simmer and cook uncovered for 1 hour, stirring occasionally to prevent sticking.
7
During the last 20 minutes of cooking, add the cleaned shrimp, crabmeat, browned okra, Worcestershire sauce, and Tabasco sauce. Season with salt and pepper to taste.
8
Cover the pot and allow the gumbo to simmer gently for the final 20 minutes until the seafood is cooked through and flavors are melded. Serve hot over rice.

Nutrition Facts

Servings 4 cups

Amount Per Serving
Calories 485.9kcal

% Daily Value *
Total Fat 3.5g6%
Saturated Fat 0.4g2%
Cholesterol 517.6mg173%
Sodium 1210.9mg51%
Total Carbohydrate 43.4g15%
Dietary Fiber 10.4g42%
Sugars 8.6g
Protein 76.3g153%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: gumbo, cajun, seafood, shrimp, crab, okra, roux, soup, comfort food, simmer, spicy, thyme, bay leaf, worcestershire, tabasco, garlic, onion, celery, tomato sauce, traditional

Read it online: https://www.chefs-mate.com/recipe/schumanns-seafood-gumbo/