How to Make Seafood Gumbo

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By street-smart
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Gumbo, New Orleans Style

Gumbo originated in Southern Louisiana during the 18th century. Many cultures had an influence on gumbo. The slaves added okra to it. The native Choctaw Indians added file' powder. The French added the basic cooking techniques, and the Cajuns in New Orleans added the local seafood and rice.

Gumbo has been a traditional Cajun food for generations. In its basic form, gumbo is a soup that is made from a strong stock, various meats (shrimp, chicken, crawfish, sausage, and many others), a thickener (either okra, only roux, or file' powder), and various vegetables such as celery, bell peppers, and onions.

Regardless of how you prepare a gumbo, it should always be served with rice

Difficulty: Moderately Easy

Instructions

Things You'll Need:

1 or 2 -10 oz. pkgs. frozen okra
1/3 cup shortening
1/3 cup flour
1 onion, chopped
1 bunch green onions, chopped
1/2 green pepper, chopped
3/4 cup celery, chopped
3 - 8 oz. cans peeled tomatoes
4 springs parsley
3 bay leaves
3 pinches thyme
16 whole allspice
6 whole cloves
2 1/2 qts water
1/2 tsp worcestershire sauce
2 lbs raw shrimp, cleaned
1 lb crab meat
smoked sausage, sliced (optional)
1/8 tsp nutmeg
1 tsp salt (or more)
1/4 tsp pepper (or more)

Step 1

Fry okra in 4 tbs. oil until it ceases to rope, about 30 to 40 minutes.
Step 2

In another pot, make the roux. The essential thing about a good southern gumbo is a properly made roux. This is a combination of flour and oil cooked over a low heat for about 20 to 40 minutes and stirred constantly.

Care must be taken that it does not burn or it will be bitter. If it burns, start over. The flour should be the color of dark caramel or light chocolate.
Step 3

Add the onions, celery and green pepper and cook until soft, about 5 minutes.
Step 4

Add the okra, tomatoes, parsley, bay leaves, water and worcestershire sauce.
Step 5

Tie the allspice, cloves and thyme in a small cheesecloth bag and add it.
Step 6

Add the shrimp, crab meat and sausage and simmer for 30 minutes
Step 7

Add salt, pepper and nutmeg.

Yield 6 to 8 servings.