Seafood Gumbo
Seafood Gumbo is a United States recipe with clear ingredients and practical, step-by-step directions.
Before you start
A quick setup makes the method easier to follow and keeps important steps from being missed.
Preparation checklist
- Read all 7 method steps from beginning to end.
- Measure and arrange all 21 listed ingredients.
- Keep the recipe open and follow each step in order; the source does not state a total time.
Useful preparation guidance
Read the complete method before starting so ingredients and equipment are ready when needed.
Measure and prepare every ingredient before applying heat or beginning time-sensitive steps.
Use the method's visual and texture cues, because cookware and heat levels can vary between kitchens.
General kitchen guidance; no recipe-specific claim has been added.Method
- 01
Heat oil in a 6–8 quart pot, then gradually whisk in the flour. Cook over medium heat for 20 minutes until very dark reddish brown. Stir constantly, especially towards the end. The best roux is quite dark, but don’t let it burn.
- 02
Stir the onion, celery, bell pepper, and garlic into the roux. Cook 10 minutes (or 15 minutes if using okra).
- 03
Slowly and gradually whisk in the shrimp stock.
- 04
Add the clam juice, oregano, thyme, bay leaves, salt, cayenne, pepper, and parsley. Simmer 15 minutes.
- 05
Add the Andouille sausage, and simmer for another 30–40 minutes.
- 06
Add the shrimp, oysters, and crawfish at the end, and simmer just until cooked through.
- 07
Top with chopped green onions.
Ready to serve
Serve the dish as directed and enjoy it while it is at its best.
Bon appétit — enjoy your meal!Source & licence
This recipe was adapted and reformatted from Wikibooks Cookbook . Text: CC BY-SA 4.0. Image: CC BY 2.0, credited to Elliot; view original image record .
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