Seafood Gumbo Recipe
Welcome to Love With Recipes! Dive into this rich, flavorful Seafood Gumbo that combines the essence of Creole cooking with a variety of delectable seafood. This recipe is perfect for those special occasions or cozy family dinners when you want to impress your guests with a comforting, hearty stew that’s brimming with flavor. 🦐🦑🦪
Ingredients:
- 4 cups raw shrimp, peeled and deveined
- 1 cup sea scallops
- 1/2 cup butter
- 1/2 cup all-purpose flour
- 1 large onion, finely chopped
- 1 celery rib, finely chopped
- 1 green bell pepper, chopped
- 6 cloves garlic, minced
- 2 bay leaves
- 1/4 cup flat-leaf parsley, chopped
- 3 scallions, sliced
- 1 cup crab meat (optional)
Instructions:
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Prepare the Roux: Begin by melting the butter in a large, heavy-bottomed saucepot or Dutch oven over medium heat. Once the butter is fully melted, gradually whisk in the flour until the mixture is smooth and free of lumps. Continue cooking this mixture, stirring constantly, until the roux reaches a rich peanut butter color—this should take about 20 minutes. This step is crucial as it forms the base of your gumbo, providing depth and richness to the flavor.
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Cook the Vegetables: Immediately add the finely chopped onions, celery, green bell pepper, minced garlic, and bay leaves to the roux. Stir well and cook until the vegetables are very soft, which should take around 8 minutes. The vegetables should be tender and their flavors should meld into the roux, creating a fragrant and flavorful base for your gumbo.
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Add the Stock: Pour in the stock (chicken or seafood) and whisk thoroughly to combine with the roux and vegetables. Bring the mixture to a boil, then skim off any foam or impurities from the surface. Once the foam is removed, reduce the heat to a simmer. Let it cook gently, allowing the flavors to blend beautifully.
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Simmer with Crabs: Add the crab meat to the pot. Continue to simmer the gumbo for 1 1/2 hours, allowing it to thicken and develop deep, rich flavors. If you find that the gumbo becomes too thick during this time, feel free to thin it with additional water or stock until you reach your desired consistency.
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Add the Seafood: Once the gumbo has thickened to your liking, add the raw shrimp, sea scallops, and fish pieces. Cook for 5 to 7 minutes, or until the shrimp turn pink and the scallops and fish are cooked through. Be careful not to overcook the seafood, as it can become tough and chewy.
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Finish with Oysters: Gently stir in the oysters with their liquor (the liquid in which they are packed), along with the chopped flat-leaf parsley and sliced scallions. Continue to cook for an additional 5 to 7 minutes, or until the edges of the oysters curl and they are heated through.
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Season and Serve: Taste the gumbo and adjust the seasoning with salt and black pepper to your preference. Serve the gumbo hot in large bowls, making sure each serving includes a variety of seafood. This hearty stew is perfect for dipping crusty bread or serving over a bed of rice.
Enjoy the rich and savory taste of homemade Seafood Gumbo that’s packed with a delightful mix of fresh seafood and vibrant Creole flavors. Perfect for sharing with family and friends! 🌶️🍤🥄
