Spicy Seafood Gumbo Recipe ๐ฆ๐ฆ
Overview:
Indulge in the rich flavors of the South with this tantalizing Spicy Seafood Gumbo recipe! Originating from Southern Living but customized over the years, this gumbo is a culinary masterpiece that your taste buds will thank you for. Perfect for cozy family dinners or entertaining guests, this recipe yields a generous 7 quarts, making it ideal for freezing and enjoying later. With a perfect balance of spice and seafood goodness, this gumbo is sure to become a family favorite!
Ingredients:
| Quantity | Ingredient |
|---|---|
| 1 cup | All-purpose flour |
| 1 | Onion |
| 4 | Celery ribs |
| 8 cloves | Garlic |
| 4 | Whole tomatoes |
| 4 cups | Okra |
| 2 tbsp | Worcestershire sauce |
| 2 | Bay leaves |
| 1/4 cup | Fresh parsley |
| 1 tsp | Dried thyme |
| 1 tsp | Dried basil |
| 1 tsp | Dried oregano |
| 1/4 tsp | Rubbed sage |
| To taste | Pepper |
| 2 lbs | Medium shrimp |
| 2 cups | Fresh crabmeat |
| 2 cups | Cooked rice |
| 1 | Gumbo file (if desired) |
Instructions:
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Prepare Roux: In a sturdy cast-iron skillet, combine oil and flour. Stir well to ensure thorough mixing. Over medium heat, cook this mixture for approximately 20 minutes, stirring constantly until it reaches a rich chocolate color. Take care not to let it burn, as this can alter the flavor.
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Sautรฉ Aromatics: Add chopped onions, celery, and minced garlic to the skillet. Continue cooking for about 10 minutes, stirring frequently until the vegetables are soft and fragrant.
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Transfer to Pot: Transfer the roux and vegetable mixture to a large pot.
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Simmer Gumbo: To the pot, add chicken broth, whole tomatoes, sliced okra, Worcestershire sauce, bay leaves, chopped parsley, dried thyme, basil, oregano, rubbed sage, and a generous amount of pepper. Let the mixture simmer gently for 2 hours, stirring occasionally to blend the flavors.
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Prepare Seafood: While the gumbo simmers, peel and devein the shrimp, ensuring they are clean and ready for cooking.
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Add Seafood: After the gumbo has simmered for 2 hours, add the prepared shrimp, oysters, fresh crabmeat, and any other fish you desire. Allow the seafood to cook in the flavorful broth for 10-15 minutes, or until it is cooked through.
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Remove Bay Leaves: Before serving, remember to remove the bay leaves from the pot. These have imparted their flavor during cooking but are not meant to be eaten.
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Serve: Ladle the piping hot gumbo over cooked rice in individual serving bowls. For an authentic touch, sprinkle a pinch of gumbo file over each serving if desired.
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Enjoy: Gather your loved ones around the table and savor the rich, spicy flavors of this delectable Spicy Seafood Gumbo. Don’t forget to store any leftovers for future enjoyment โ this gumbo freezes exceptionally well, allowing you to enjoy a taste of the South whenever the craving strikes.
Nutritional Information (Per Serving):
- Calories: 851.5
- Fat Content: 40.1g
- Saturated Fat Content: 6g
- Cholesterol Content: 304.7mg
- Sodium Content: 2784mg
- Carbohydrate Content: 49.6g
- Fiber Content: 8.5g
- Sugar Content: 12.9g
- Protein Content: 73.4g
Keywords:
Stew, Crab, Creole, Spicy, Stove Top, Less than 4 Hours, Oysters
Cook’s Tips:
- For a thicker gumbo, you can adjust the amount of roux used in the recipe.
- Feel free to customize the seafood selection based on your preferences and availability.
- Gumbo file, made from ground sassafras leaves, adds a distinctive flavor and thickening agent to the gumbo. Use it sparingly as a finishing touch.
- Serve with freshly baked cornbread or crusty French bread to soak up every last drop of the flavorful broth.
- Don’t rush the roux โ the key to a rich, flavorful gumbo lies in patiently cooking the flour until it reaches the perfect color and aroma.
