Prep Time: 20 mins | Cook Time: 1 hr 30 mins | Total Time: 1 hr 50 mins | Servings: 8
This seafood gumbo has a lot of shrimp, white fish, crab, and oysters, as well as tons of Cajun spices. If you love a good seafood jumbo, this is for you!
Ingredients
1 large onion, chopped
4 cloves garlic, chopped
¾ c. vegetable oil, peanut oil is great here
¾ c. all-purpose flour
5 c. seafood stock use 4-6, depending on how thin you’d like your finished gumbo
1 large bell pepper, chopped
2 celery stalks, chopped
2 jalapeno peppers, chopped (optional)
2 c. okra chopped
12 oz. amber beer
1 tbsp Cajun seasoning blend or more, as desired
1 tbsp cayenne powder, optional, for more heat
½ tsp dried thyme
2 bay leaves
2 tsp salt
2 tsp Worcestershire sauce
½ c. freshly chopped parsley
1 tsp hot sauce or more to your preference, use your favorite!
SEAFOOD:
1 lb white fish use red snapper, grouper, catfish (whatever is available)
1 lb medium shrimp, peeled and deveined
½ lb smoked oysters – or use freshly shucked if available
1 lb lump of white crab meat
FOR SERVING:
Cooked white rice, fresh chopped parsley, spicy chili flakes, spicy chili oil, extra hot sauce
How to make Seafood Gumbo
Step 1: In a large pot, heat the oil over medium heat. Stir the flour in and keep stirring until all of the flour is mixed in and a Roux is made. Stir the Roux constantly for 20 to 30 minutes, or longer, to make sure nothing sticks to the bottom of the pot and causes it to burn. The color of the Roux will change from peanut butter to light chocolate.
Step 2: To the pot, add the onion along with peppers, celery, garlic, and okra. Stir well and continue to cook for another 5 minutes or until the okra is not slimy anymore.
Step 3: Pour in the beer and seafood stock. Add the Cajun seasonings, cayenne pepper, salt, thyme, bay leaves, Worcestershire, and hot sauce. Stir well. Bring everything to a quick boil. Once boiling, adjust the heat to low and let the mixture simmer for at least 1 hour or 1 ½ to 2 hours for more flavor.
Step 4: Add the shrimp when nearly ready to serve along with the fish, crab, and oyster. Cook for 10 minutes more or until all the seafood is completely cooked. Then, whisk in the fresh parsley.
Step 5: Into bowls with rice, ladle the seafood gumbo and garnished with some fresh chopped parsley, spicy chili flakes, spicy chili oil, and extra hot sauce (optional). Enjoy!
Notes:
This recipe yield about 8 to 10 servings. Note that the calories are calculated not including the rice.
This dish is pretty mild. You are welcome to adjust the heat to suit your taste.
Nutrition Facts:
Calories: 452 kcal Carbohydrates: 17g Protein: 39g Fat: 23g Saturated Fat: 17g Cholesterol: 196mg Sodium: 2056mg Potassium: 724mg Fiber: 2g Sugar: 2g Vitamin A: 1750IU Vitamin C: 43mg Calcium: 204mg Iron: 3.7mg