Monday, June 10, 2013

Seafood Gumbo

seafood gumbo recipe

Chris loves Cajun food so for his birthday (which was this past Friday - Happy Belated Chris via the blogosphere) I tried my hand at seafood gumbo. I think it was pretty successful.  It does take some time so if you're making it pick a cool day, maybe one where there's rain pouring down outside so that it feels good to be in a warm kitchen.  The recipe I used & added to says that it serves 4-6 people for dinner, I think it would serve 10 people comfortably.  Chris & I ate it at home on Friday & then brought the rest to a family bbq, & we still had left overs just for a gauge of the size of gumbo this makes - A LOT!!!!!


  • 1 pound shrimp, medium size, peeled and deveined
  • 8 ounces crab meat
  • 8 ounces scallops (I used small scallops but if yours are large just cut them up)
  • 1/3 cup flour
  • 1/4 cup butter
  • 1 medium onion, diced
  • 1 red bell pepper, diced
  • 3 ribs celery hearts, diced
  • 5 cloves garlic, minced
  • 4 links Andouille sausage
  • 1/4 teaspoon Kosher salt
  • 1/4 teaspoon freshly ground black pepper ( or more to taste)
  • 1/4 teaspoon red pepper flakes (or more to taste)
  • 1/2 teaspoon oregano
  • 1/2 teaspoon basil
  • 1 teaspoon thyme (or more to taste)
  • 2-4 tablespoons cajun seasoning depending on the desired heat level (make sure it the kind without salt added)
  • 3 cups chicken broth
  • 1 (28 ounce) can diced tomatoes
  • 2 bay leaves
  • 2 zucchinis, diced
  • 10 ounces frozen, sliced okra
  • 3 cups cooked rice
  • 3 tablespoons fresh parsley for garnish, chopped
Make it!
  1. Clean and prep seafood.
  2. Prep all ingredients before you start cooking, you'll thank me later.
  3. Prepare roux in large heavy saucepan by stirring butter and flour constantly for 5 minutes on medium-high heat.
  4. Reduce heat to medium and continue stirring for 10 minutes, or until the roux is reddish brown. The darker the roux = more creole vs. cajun (lighter).
  5. Stir in peppers, garlic, onions, celery, salt, black and red pepper.
  6. Cook for 3-5 minutes until crisp, but tender. Stir often.
  7. Gradually!! stir in chicken stock.
  8. Blend it into the roux and vegetables. Add can of tomatoes, okra, zucchini and all the spices.
  9. Bring to boil.
  10. Reduce heat, add the andouille, into the pot, already cut into slices, when you cover and simmer. and simmer, covered, for 30 minutes.
  11. Now would be a good time to start rice according to directions.
  12. Stir in seafood. Simmer for 5 minutes more until scallops and shrimp are opaque and firm. Discard bay leaves.
  13. Serve in bowls with a scoop of rice on top & sprinkle with fresh parsley

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