Description
Rich Louisiana-style seafood gumbo with shrimp, crab, fish, and oysters simmered in a deep Cajun roux.
Ingredients
Scale
- 3/4 cup vegetable oil
- 3/4 cup all-purpose flour
- 1 large onion, chopped
- 1 large bell pepper, chopped
- 2 jalapeno peppers, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, chopped
- 2 cups okra, chopped
- 12 ounces amber beer
- 5 cups seafood stock
- 1 tablespoon Cajun seasoning
- 1 tablespoon cayenne powder
- 2 teaspoons salt
- 1/2 teaspoon dried thyme
- 2 bay leaves
- 2 teaspoons Worcestershire sauce
- 1 teaspoon hot sauce
- 1/2 cup fresh parsley
- 1 pound shrimp, peeled and deveined
- 1 pound white fish
- 1 pound lump crab meat
- 1/2 pound oysters
- Cooked white rice
Instructions
- Make a dark roux with oil and flour
- Cook vegetables in the roux
- Add liquids and seasonings
- Simmer the gumbo base
- Add seafood near the end
- Finish with parsley and serve over rice
Notes
- Stir roux constantly to avoid burning
- Add seafood only at the end
- Adjust spice level to taste
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 452
- Sugar: 6
- Sodium: 980
- Fat: 28
- Saturated Fat: 8
- Unsaturated Fat: 18
- Trans Fat: 0
- Carbohydrates: 32
- Fiber: 3
- Protein: 26
- Cholesterol: 145