Seafood Gumbo

Seafood Gumbo

If you have access to a good fishmonger, ask for 6 small to medium “gumbo crabs” and ask to have them cracked into quarters. If using whole crabs instead of crabmeat, cook for 30 minutes, adding the shrimp and oysters during the final 10 minutes of cooking time. Serve the gumbo over freshly cooked rice.…

recipe image

Recipe

If you have access to a good fishmonger, ask for 6 small to medium “gumbo crabs” and ask to have them cracked into quarters. If using whole crabs instead of crabmeat, cook for 30 minutes, adding the shrimp and oysters during the final 10 minutes of cooking time. Serve the gumbo over freshly cooked rice.

Yields:

10


servings

Prep Time:

0

hours

10

mins

Cook Time:

1

hour

37

mins

Total Time:

1

hour

47

mins

3
tbsp.

vegetable oil

1


medium onion, chopped

1/2
c.

chopped celery

1 1/2
lb.

okra, chopped

2
c.

chopped plum tomatoes

3


bay leaves

2
tbsp.

chopped parsley

2
tbsp.

lemon juice

3/4
tsp.

salt

1/2
tsp.

pepper

1/2
tsp.

cayenne pepper

6
c.

water

1 1/2
lb.

lump crabmeat, picked over to remove any cartilage

1
lb.

medium shrimp, peeled and deveined

1


dozen small oysters, shucked

  1. In a Dutch oven, heat the oil over medium heat. Add the onion and celery, and cook until the onion is tender, about 7 minutes. Add the okra, cover, and cook for 10 minutes, stirring frequently. If the okra begins to stick to the bottom of the pan, add a little water.
  2. Add the tomatoes, bay leaves, parsley, lemon juice, salt, pepper, and cayenne. Cover and cook, stirring occasionally, until lightly thickened, about 20 minutes.
  3. Add the 6 cups water and bring to a boil. Reduce to a simmer, cover, and cook for 1 hour.
  4. Stir in the crab, shrimp, and oysters, and cook until the seafood is just cooked through, 10 to 15 minutes. Discard the bay leaves. Adjust the seasoning for desired hotness.

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Seafood Recipes