Seafood Gumbo
Patting myself on the back for this one.
I’ve finally made a pot of gumbo all by myself. Look at me, all grown up. This dish is literally my childhood in a bowl & I’m so excited to share!
When I think of gumbo I automatically think of Louisiana. A lot of my family on my moms side lived there a few generations back & when my grandmother came to California she brought so many creole dishes with her. Even though it’s summer I was craving an authentic stew & knew my new Jubilee cookbook would have the perfect recipe. & indeed it did!
What I learned about Gumbo from Toni Tipton-Martin:
“Gumbo a la Creole” recipes have been handed down from generation to generation, which is why there are so many variations.
The term gumbo comes from gombo, a word in several West African languages for okra (which is one of the main ingredients).
There are three different thickener choices: okra by itself (West African way), a filé (a Native American thickener aka sassafras flour), or a French/Creole roux. You can choose any of these ways or use a combination, but okra & filé are rarely used together.
Okay now let’s talk about okra. I find that it’s either a hate or love vegetable. It can have a particularly slimy texture when cooked on it’s own but in stews it’s what gives it the thick consistency you are looking for. Also, it’s absolutely fantastic fried. Not to mention it’s super nutrient dense. Okra is rich in magnesium, fiber, antioxidants & Vitamin C & K.
Now about the roux. If you are choosing to thicken your stew this way be aware that this is a labor of love. It requires times & patience. But is well worth the effort! It’s actually used for other Creole & Cajun dishes like étouffée & jambalaya. To put it simply, a roux is an emulsion made with flour & fat. The classic French version uses butter as a base but the Cajun/Creole roux is usually made with oil because you can make the roux a much darker color without burning the fat. You’re trying to achieve a dark brown sauce but if you burn it, it’s ruined. It can take a longggg time of continuous whisking to make the roux so if you aren’t about that life, okra &/or filé are great & delicious alternatives!
For my gumbo I used crab, shrimp, oysters, andouille sausage & okra (as one of the thickening agents & because I love it so). The first step is to get some hot oil in a large pot or Dutch oven. Gradually whisk in the flour & reduce heat to low. Cook & stir the roux continuously until smooth & medium brown, about 20-30 minutes. Then you add the aromatics. Onions, garlic, parsley, ect. Follow that with the vegetables & seasoning, then stock & bay leaf. Bring to a boil then let simmer for a good while. Add okra & seafood then stir. It’s usually served with rice in the same bowl, I didn’t this time but it’s a great way to complete the meal!
Ingredients:
1/2 cup vegetable oil
1/2 cup all- purpose flour
1 cup onion, chopped
1 cup scallions, chopped
1/4 cup fresh parsley, chopped
1 cup celery, chopped
4 garlic cloves, chopped
2 tsp dried thyme
2 tsp salt (or to taste)
1 tsp black pepper
2 tsp cayenne pepper
8 cups chicken stock (or fish stock)
1 bay leaf
1 lb fresh or frozen okra, sliced
1 lb shrimp, peeled & deveined
1/2 lb oysters, chucked
1 package of andouille sausage
1 lb claw crabmeat
1 lb king crab legs
cooked jasmine rice, for serving
The Process:
In a large heavy pot or Dutch oven heat the oil over med/high heat until hot. Gradually whisk in the flour, being careful not to splash so you don’t get burned. Reduce the heat to low, cooking & stirring the roux continuously until medium brown & smooth, about 20-30 minutes. If you aren’t using a roux as a thickening agent then just start at step two.
Add onion, green onions, celery, andouille sausage & turn heat up to medium high. Cook until vegetables are are wilted & sausage is browned, about 6-8 minutes. Add garlic, peppers, thyme, salt (& filé if you are using it). Reduce heat to low & let the flavors brew for about 20 minutes.
Whisk in stock (slowly so no spillage). Add the bay leaf then bring back to a boil over high heat. Reduce to medium & let cook for about 30 minutes. Taste & add salt if needed. Then add okra, shrimp, oysters & crab. Let cook for a few minutes, literally just 2-3. Taste & add any additional salt/pepper if needed. Remove from heat & let sit for at least 45 minutes so flavored can brew & blend.
When ready to serve bring pot to medium heat again to get hot. Spoon into serving bowl & add warm rice if desired.
Enjoy!
