Monday, November 14, 2011

Seafood Gumbo

Last weekend I took my first stab at making gumbo, from scratch, no mixes, and boy what a chore it was! Beginning to end, the process took ALOT longer than I thought it would, about 5 hours. A good bit of that was simmering time, but it is quite a bit of prep and cleanup too. In the end, it was all worth it, it was delicious, and made so much, that I ended up freezing some for later, and my hubby, who's been begging me to make it for some time, was very happy. Happy Hubby = Happy Wife. Yummy :)

The Recipe:


  • 1 1/2 cups crabmeat
  • 2 pounds shrimp, in shells
  • 3 quarts water
  • 2 small bay leaves
  • 1 teaspoon lemon juice
  • 1 small onion, cut in wedges
  • salt and black pepper
  • parsley
  • 2 pounds okra, sliced
  • 4 tablespoons bacon grease, divided
  • 4 tomatoes, peeled & chopped
  • 2 onions, finely chopped
  • 2 green peppers, finely chopped
  • 1/2 teaspoon crushed red pepper, or to taste
  • 4 tablespoons brown roux
  • reserved shrimp stock
  • salt, pepper, thyme, parsley, to taste
  • hot cooked rice
  • Extra - I added some crawfish and lobster as well


In a large Dutch oven boil the water with bay leaves, lemon juice, onion wedges, salt, pepper, and parsley. Wash shrimp and add to pot; boil for 2 minutes. Peel shrimp and return shells to the stock for later use. Put shrimp and crab meat in refrigerator until ready to add to the gumbo.
Saute okra in 2 tablespoons bacon grease in large heavy skillet. The okra will turn darker as it cooks. When okra is soft, transfer to a stew pot and add tomatoes. Stir and mix together well. Clean skillet and heat remaining 2 tablespoons bacon grease. Sauté the chopped onion, green pepper, and red pepper. When soft, add to the stew pot.

In a saucepan, warm the roux; strain shrimp stock and stir into the roux. When well-blended, add to the large stew pot with the other ingredients. Bring to a boil and simmer for 1 1/2 hours, adding more strained stock if needed. Taste and add salt, pepper, thyme, and parsley to taste. Simmer for 1 to 2 hours longer; add the shrimp and crab meat and cook for 15 more minutes.
Serve with fresh boiled rice in soup bowls.
Serves 6 to 8.


Recipe source Southern Food
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