Seafood Gumbo Recipe – The Traditional Gulf Coastline Cajun Stew

Seafood Gumbo Recipe - The Traditional Gulf Coastline Cajun Stew

Seafood Gumbo, and gumbos on the whole, go back a great distance alongside the Gulf of Mexico Coastline. This loaded, traditional Cajun stew is often a welcome flavor of sausage, seafood, and clean greens in a very spicy, flavorful broth.


1/two pound andouille or other smoky sausage

3 to 4 tablespoons vegetable oil

1/4 cup all function flour

two medium bell peppers, purple or inexperienced, chopped

2 medium onions, chopped

3 garlic cloves, minced

3 celery stalks, chopped

6 cups unsalted seafood (most popular) or chicken inventory

1 bay leaf

one tablespoon file powder

one/two teaspoon dried thyme

one/two teaspoon cayenne pepper

one/2 teaspoon floor black pepper

1/4 teaspoon white pepper

three/four pound peeled and de veined medium shrimp

one/two pound crab meat, freed from any shell bits

1 dozen shucked oysters, within their liquor

nine or 10 environmentally friendly onions, sliced

cooked white rice


In a very large stock pot or Dutch oven, brown the sausage above medium very low heat. Take out the sausage within the fat, and reserve it. Evaluate exactly how much Body fat is remaining, and include plenty of vegetable oil until it steps one/four cup. Heat the oil and drippings more than medium substantial warmth, then sprinkle inside the flour. Stirring frequently, Prepare dinner the combination about superior heat until finally a medium brown roux kinds inside the pan.

If the roux reaches the best shade of brown, lessen the heat to medium. Increase the onions, bell peppers, celery, and garlic. Go on cooking and stirring for about three minutes.

Slowly pour within the stock, stirring while you pour. Increase the file, bay leaf, black pepper, thyme, cayenne pepper, and white pepper. Simmer the combination for about 45 minutes.

Stir during the reserved sausage, crab, shrimp, oysters, and inexperienced onions, and warmth them through.

Serve the gumbo warm in excess of white rice in huge bowls.

Variation of above recipe:

To help make gumbo stuffed peppers, blend some rice While using the gumbo. Bake seeded, cored bell peppers (one for Every person) at 350 degrees Fahrenheit for 25 minutes inside of a dish with some stock in it. Spoon the gumbo into each pepper, and bake for another twenty five minutes.

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