Community Pick
Seafood Gumbo
"This is a real SEAFOOD gumbo. No meat in here. This is the best gumbo I've ever had. The crab boil is the key ingredient - do not omit it. The smell will drive you nuts!!! NOTE: If you can't find Crab Boil at your grocery, please refer to recipe#3252 by Candie Yoder or #34801 by Miller (Oysters are optional, I don't eat them myself)"
photo by DianaEatingRichly
- Ready In:
- 2hrs 20mins
- Ingredients:
- 18
- Serves:
-
6-8
ingredients
- undefined
- 1⁄4 cup oil
- 3 -4 tablespoons flour
- 2 onions, chopped
- 2 stalks celery, chopped
- 1 (1 lb) bag frozen chopped okra
- 1 quart chicken broth
- 1 (16 ounce) can whole tomatoes, w/liquid
- 4 -5 cloves garlic, crushed
- 2 bay leaves
- 2 -3 tablespoons crab boil, tied in cheesecloth
- salt & pepper
- hot pepper sauce
- 2 lbs raw shrimp, peeled
- 1 lb crabmeat or 2 cans crabmeat
- 1 pint oyster (OPTIONAL)
- 1 lb firm white fish fillet (halibut, white fish, cod)
- 1 tablespoon gumbo file powder
directions
- To make a roux, heat oil, add flour and cook over medium heat until VERY dark but not scorched, stirring constantly. If using butter, be very careful because it burns easily. Set aside.
- In large dutch oven, saute onion, celery, and okra until limp.
- Add roux, broth, tomatoes, garlic, bay leaves, crab boil packet, and salt and pepper. (NOTE: If you can't find Crab Boil at your grocery, please refer to recipe # 3252 by Candie Yoder or # 34801 by Miller)
- Simmer for 2 hours.
- 10 minutes before serving, add all raw fish and seafood and the file powder.
- Simmer until done, but do not boil.
- Serve over bowls of rice.
Questions & Replies
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Can this be frozen? -
As this gumbo has tomatoes and okra, it is a Creole gumbo as would be native to the New Orleans area. The Cajuns who live west of NOLA do not traditionally use okra nor tomatoes. Also, you do not put file powder and okra in gumbo, it’s either/or because they are traditionally used as a thickener, along with the roux. Also, file powder should net be added to the gumbo pot at all neither while it’s cooking nor afterward, it should be placed on the table to be added by each diner according to their preference. If added to the pot the gumbo will become “stringy” as it sits. Speaking of roux, use the same amount of flour and oil to make it and cook it slowly so it gradually browns or you will burn the flour and your gumbo will have a burned taste. Liquid Crab Boil is generally used. Use it sparingly, it’s very spicy. Creole and Cajun food are spicy but not so hot that it’s uncomfortable to eat. That’s for the tourists. We Louisianians love our spices but we also love to eat so we don’t make it unbearable. You should use the same amount of chopped onion, celery and bell pepper. This is called “Trinity”. It is NOT called “Holy Trinity” as many say. “Holy Trinity” is ALWAYS God the Father, God the Son and God the Holy Spirit. -
I have reviewed the list of ingredients several times now, and I cannot see sausage as an ingredient. Am I confused about this? Perhaps real gumbo doesn't include it. I did see a photo that included it. Please advise. Thank you! -
Would it be possible to use a slow cooker for this?
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I tried this recipe it was very good it did have a hot spicy taste did that come from the file
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Reviews
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This seafood gumbo is awesome!! I cooked the roux until it was a nice caramel brown color. The crab boil entices you with its smell and gives such incredible flavor. I used halibut and included the oysters. Fabulous!! Put some up in the freezer for later. Thanks pappergoddess.
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I am from South Louisiana and this is NO WAY to make a gumbo. You do not add tomatoes and fish. The okra needs to be cooked down until it is no longer slimy.
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Have not tried this recipe yet, but as soon as I purchase the ingredients I will. The recipe looks like a very good one and one that won't work you to death. I would like to make a suggestion on the preparation. When you make the roux have your vegetables ready and throw them in the roux just when it reaches perfection. This stops the roux from continuing to cook and possibly burn. When making a roux with okra I put the okra in first. That keeps the okra from being slimy in the gumbo.
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This is NOT gumbo in any sense of the term. This is more like a seafood vegetable soup. While it may be tasty, its NOT gumbo. Think of it this way. Calling THIS gumbo, is equivalent to calling Florida Georgia Line classic country. -
Thanks for sending a piece of New Orleans to my home with this recipe. Great authentic flavor!! I've made this a couple of times now. Put in 1 1/2 lbs of shrimp. 2 lbs is a little too shrimpy for me, and 1/2 pint of oysters. They are easier to avoid for those that don't like them. Used bay scallops instead of fish, and Old Bay Seafood Seasoning for the crab boil. Didn't bother with the cheesecloth. Great directions for the roux. It came out perfectly. Even though I tweaked the recipe to my taste, it's still a 5 star recipe.
see 33 more reviews
Tweaks
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Don't add the file powder if it's not all going to be consumed right away - it gets gummy if reheated. Also, if you make a roux you don't really need the file powder, does the same thing.
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Sorry, but this is not a New Orleans gumbo (lived in N.O. 75 years). Gumbo served in N.O. is like a soup with some restaurants serving rice on the side To be added if you want it. This is more like a stew.
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Leave out the crab...too expensive and you really can't tell the difference. Use shrimp shells for stock instead of chicken stock. Much richer. This is a lot of seafood for one gumbo. Shrimp and oysters are usually all we have in New Orleans for our seafood gumbo. -
excellent recipe, but I DO like substituting scallops for the oysters as not everyone likes oysters. To maintain the flavor, however, a little oyster juice is in order... just drain a container of fresh osters into the pot... you get the flavor...without the oyster! Substitute scallops, as many as you want! The ROUX makes is all come together! -
Thanks for sending a piece of New Orleans to my home with this recipe. Great authentic flavor!! I've made this a couple of times now. Put in 1 1/2 lbs of shrimp. 2 lbs is a little too shrimpy for me, and 1/2 pint of oysters. They are easier to avoid for those that don't like them. Used bay scallops instead of fish, and Old Bay Seafood Seasoning for the crab boil. Didn't bother with the cheesecloth. Great directions for the roux. It came out perfectly. Even though I tweaked the recipe to my taste, it's still a 5 star recipe.
see 1 more tweaks
RECIPE SUBMITTED BY
papergoddess
Near Chicago, Il.
I hate to bake (almost as much as I hate to vacuum!), and I'll go to great lengths to avoid having to make cookies.
