06/08/2025
My first Gumbo, seafood style. As mandated by the "admin" for me to post a picture. Did not know providing an accompanying recipe was mandatory, but okay.
My first ever Seafood Gumbo.
▪︎1 Tbls veg oil
▪︎1 lb Southern sausage of yer choice, sliced about 3/8"slices
▪︎ 1/2 c veg oil
▪︎1 c flour
▪︎4-6 cloves garlic, diced fine
▪︎1 c chopped celery
▪︎2 c chopped onion
▪︎2 c chopped bell peppers (I use red and yellow ones)
▪︎2 Tbls Cajun or Creole seasoning
▪︎4 bay leaves
▪︎1 tsp thyme leaves
▪︎1 tsp cayenne(optional)
▪︎3 c seafood stock hot)
▪︎3-4 c hot water
▪︎1 lb peeled deveined shrimp (I used jumbo)
▪︎1 lb lump crabmeat
▪︎1 lb cooked crawfish tails
▪︎1lb any whitefish with solid meat, cubed about 1"
In a 6qt Dutch oven, heat 1 Tbls oil hot then add sausage and brown it.
Remove sausage, ad remaining oil. Heat oil then add 1 c of flour and heat on medium heat, stirring constantly. Continue cooking until the roux becomes chocolate or black coffee colored. Takes upwards of 25 minutes for this to happen.DO NOT BURN!
Stir in the vegetables into the roux. Cook for a couple minutes, then add the sausage and all seasonings, cook a couple more minutes, don't burn.
Slowly add the hot seafood broth stirring continuously. Then add hot water and continuously stir while adding, stop at your desired consistency.
Bring to a boil and simmer uncovered for one hour.
After one hour, add all the seafood and simmer another hour.
Serve plain white rice with it.
Bon Apetit.
I'm thinking sourdough bread with this the next time. The consistency is thinner than the namesake would suggest.
