This traditional Cajun seafood gumbo delivers deep, complex flavors through a dark roux and a rich homemade stock. The dish balances the earthiness of spices like thyme, oregano, and cayenne with the sweetness of fresh seafood, including shrimp, crab claws, and oysters. Sliced okra provides a natural thickening agent and a slight textural contrast, while the final addition of file powder adds a distinct, nutty finish. It is a robust, warming stew perfect for cold evenings or festive gatherings. Serve it over a bed of steamed white rice to soak up the flavorful broth. This recipe requires patience to build the layers of flavor, resulting in a authentic, restaurant-quality dish that tastes like home cooking.
Seafood Gumbo From Tony Burke
Description
This traditional Cajun seafood gumbo delivers deep, complex flavors through a dark roux and a rich homemade stock. The dish balances the earthiness of spices like thyme, oregano, and cayenne with the sweetness of fresh seafood, including shrimp, crab claws, and oysters. Sliced okra provides a natural thickening agent and a slight textural contrast, while the final addition of file powder adds a distinct, nutty finish. It is a robust, warming stew perfect for cold evenings or festive gatherings. Serve it over a bed of steamed white rice to soak up the flavorful broth. This recipe requires patience to build the layers of flavor, resulting in a authentic, restaurant-quality dish that tastes like home cooking.Ingredients
Directions
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Prepare the seafood stock by bringing shrimp heads, shells, crab bodies, and/or fish carcasses to a boil with water or chicken stock.
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Lower the heat and simmer the stock for several hours to extract maximum flavor, then strain and discard the solids.
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In a large, heavy pot, heat the oil over medium heat and cook the sliced okra, stirring and scraping frequently until the sliminess reduces, about 15 minutes.
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Add the canned tomatoes, onions, celery, bell peppers, garlic, vinegar, salt, cayenne, white pepper, black pepper, bay leaves, thyme, basil, and oregano to the pot.
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Cook the vegetable and spice mixture over low to medium heat for about 30 minutes, stirring and scraping often.
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Gradually blend the dark roux into the okra and tomato mixture, stirring constantly to ensure it is smooth and fully incorporated.
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Very slowly pour the prepared seafood stock into the mixture, stirring continuously to prevent lumps.
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Simmer the gumbo uncovered for about 1 hour to allow the flavors to meld and the consistency to thicken.
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Add the crab claw meat and shrimp to the pot and simmer for 10 to 15 minutes, or until the shrimp are pink and cooked through.
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Add the oysters and simmer for another 5 minutes, just until the oysters are heated through and have plumped up.
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Stir in the chopped green onions and remove the gumbo from the heat.
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Serve hot over steamed rice, sprinkling file powder over each bowl at the table to taste.
Nutrition Facts
Servings 24
- Amount Per Serving
- Calories 48.0kcal
- % Daily Value *
- Total Fat 1.0g2%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 8400.0mg350%
- Total Carbohydrate 3.8g2%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 4.8g10%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
