Seafood Gumbo

Some people believe that a gumbo isn’t really a true gumbo if it doesn’t contain at least two types of shellfish. You decide for yourself.

6 tablespoons vegetable oil, divided
1 (16-ounce) package frozen okra, thawed, thinly sliced (about 4 cups)
1 teaspoon white vinegar
1/3 cup flour
1 cup chopped onion
1 cup chopped green bell pepper
1 bunch scallions, chopped
1/2 cup chopped celery
4 cloves garlic, minced
1 (14.5-ounce) can diced tomatoes
5 cups vegetable broth
2 bay leaves
1 tablespoon Worcestershire sauce
2 teaspoons hot sauce
1 teaspoon salt
1 pound shrimp, shelled and deveined
1/2 pound lump crab meat, picked over
¼ cup chopped fresh parsley
3 cups cooked rice

1. In medium skillet (not cast iron), heat 3 tablespoons oil. Add okra, stirring frequently, and cook 20 to 30 minutes. Add vinegar and cook another 10 minutes, until okra is no longer “ropy or slimy” and is lightly browned. Set aside.

2. In large pot, heat remaining 3 tablespoons oil over medium. Add flour and cook, stirring constantly, about 10 minutes, until roux turns brown and develops nutty aroma. Add onion, bell pepper, scallions, celery, and garlic; cook 10 minutes, or until vegetables are tender. Add tomatoes, reserved okra, vegetable broth, bay leaves, Worcestershire sauce, hot sauce, and salt. Simmer, uncovered, 45 minutes.

3. Add shrimp and crab meat; cook 10 minutes. Discard bay leaves and stir in parsley. Serve gumbo over cooked rice with additional hot sauce, if desired.

Source: Gumbo Recipes.

Published in: on August 18, 2010 at 9:36 am  Comments (4)  

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