Seafood Gumbo 2

chefs-mate chefs-mate 0 Comments
Servings: 1 Difficulty: Intermediate
Jump To Recipe Print Recipe
A rich, savory Louisiana-style stew featuring a dark roux and tender seafood served over rice.
Seafood Gumbo 2 recipe image

This hearty Seafood Gumbo is a classic American comfort dish that captures the essence of Southern cooking. The foundation begins with a deeply flavorful dark roux, providing a nutty richness and thick, velvety texture to the broth. Aromatic vegetables like onions, celery, and bell peppers&# 226;ÂÂoften called the “holy trinity” in Cajun cuisineâÂÂare slowly cooked to release their natural sweetness and depth. Fresh shrimp, oysters, and crabmeat add luxurious briny notes and tender textures, making every spoonful satisfying. The dish is finished with a sprinkle of filé powder for an earthy finish and served over fluffy white rice. Perfect for family gatherings or a cozy weeknight dinner, this gumbo is robust, warming, and deeply satisfying.

Seafood Gumbo 2 recipe image
Print Recipe

Seafood Gumbo 2

Author: chefs-mate Cuisine: Courses:
Difficulty: Intermediate
Servings: 1 Calories: 546.6

Description

This hearty Seafood Gumbo is a classic American comfort dish that captures the essence of Southern cooking. The foundation begins with a deeply flavorful dark roux, providing a nutty richness and thick, velvety texture to the broth. Aromatic vegetables like onions, celery, and bell peppers&# 226;ÂÂoften called the "holy trinity" in Cajun cuisineâÂÂare slowly cooked to release their natural sweetness and depth. Fresh shrimp, oysters, and crabmeat add luxurious briny notes and tender textures, making every spoonful satisfying. The dish is finished with a sprinkle of filé powder for an earthy finish and served over fluffy white rice. Perfect for family gatherings or a cozy weeknight dinner, this gumbo is robust, warming, and deeply satisfying.

Ingredients

Directions

  1. In a large pot or Dutch oven, combine cooking oil and flour over medium heat to make the roux.
  2. Stir constantly with a wooden spoon, cooking the roux until it reaches a deep dark brown color, similar to peanut butter or chocolate.
  3. Reduce heat to low and add chopped onions, celery, bell pepper, parsley, and green onions to the roux.
  4. Cook the vegetables slowly for 20 minutes, stirring occasionally to prevent burning, until softened.
  5. Add 2 1/2 lb shrimp, 1/2 gallon oysters, and 1 lb crabmeat to the pot.
  6. Pour in 2 gallons of water (or 1 gallon water and 1 gallon oyster water if available).
  7. Bring the mixture to a gentle simmer and cook for 30 minutes to allow flavors to meld.
  8. Season generously with salt and pepper to taste.
  9. Ladle the gumbo into bowls and serve over cooked rice.
  10. Sprinkle with fresh file powder just before serving.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 546.6kcal
% Daily Value *
Total Fat 31.0g48%
Saturated Fat 4.6g23%
Cholesterol 0.0mg0%
Sodium 28.8mg2%
Total Carbohydrate 60.0g20%
Dietary Fiber 5.6g23%
Sugars 7.3g
Protein 8.0g16%

* 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, seafood, shrimp, oysters, crabmeat, roux, cayenne, cumin, thyme, bay leaf, holy trinity, cajun, creole, comfort food, stew, rice, file powder, louisiana, southern, dinner
Recipe Card powered by WP Delicious