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Seafood Gumbo

Source of Recipe

From "Jubilee" by Toni Tipton-Martin


Recipe Introduction

"When making Louisiana's famed thick, murky stew, remember that there are several types of gumbo, based on the ingredient that thickens the broth: okra, filé powder (ground sassafras leaves), or a smooth brown roux. You may choose any of these, or a combination, but okra and filé are seldom used together. I adapted this recipe from Leroy's Catering in Miami, as printed in K. Kofi Moyo's 'Real Men Cook,' because it so closely resembles the way I make mine at home. Stirring the medium-brown roux for gumbo requires patience, but the silky broth that results is well worth the time and effort."

List of Ingredients

â—¦ ½ cup vegetable oil
â—¦ ½ cup all-purpose flour (or ¾ cup, if you like a thicker gumbo)
â—¦ 1 cup chopped onion
â—¦ 1 cup chopped green onions (about 8)
â—¦ ¾ cup chopped green bell pepper
â—¦ ¾ cup chopped celery
â—¦ 1 tablespoon minced garlic (3 to 4 cloves)
â—¦ ½ teaspoon minced Scotch Bonnet pepper, or to taste
â—¦ 1 teaspoon dried thyme
â—¦ 2 teaspoons salt, or to taste
â—¦ ½ teaspoon black pepper
â—¦ ½ teaspoon cayenne pepper
â—¦ 2 ½ quarts chicken stock or fish stock, or a combination, warmed
â—¦ 1 bay leaf
â—¦ 1 pound fresh or frozen okra, sliced ¼ inch thick
â—¦ 1 pound shrimp, peeled and deveined
â—¦ 1 pint shucked oysters
â—¦ 1 pound claw crabmeat, picked over
â—¦ Plenty of hot cooked rice, for serving
â—¦ ¼ cup minced fresh parsley


Recipe

In a large Dutch oven or heavy soup pot, heat the oil over medium-high heat until hot, almost smoking. Gradually whisk in the flour, being careful not to splash the mixture so you don't get burned. Reduce the heat to low and cook and stir the roux continuously until medium brown and smooth, 20 to 30 minutes.

Increase heat to medium-high. Add the onion, green onions, bell pepper, and celery and stir until the vegetables are wilted but not browned, about 7 minutes. Add the garlic, chile pepper, thyme, salt, black pepper, and cayenne. Reduce the heat to low and cook to allow the flavors to marry, about 20 minutes.

Whisk in the warm stock in batches to prevent splattering. Add the bay leaf, then bring back to a boil over high heat. Reduce the heat to medium-low and simmer for 30 minutes.

Taste and add salt as desired.
Add the okra, shrimp, oysters, and crab and simmer until just cooked, another few minutes. Taste and adjust seasonings with salt and pepper. Remove from the heat and let stand for one hour for the flavors to mingle. Remove and discard the bay leaf.

Return the pot to medium-low heat just until the soup is hot again. Spoon into serving bowls, add hot rice as desired, and sprinkle with parsley.

Serves 10