Servings: 4
Calories: 373kcal
Equipment
- Large pot
- cutting board
- measuring cups, and spoons
Ingredients
- 2 cups all-purpose flour: For a crisp seafood coating add a delightful crunch.
- Water As needed: Essential for a smooth batter, ensuring even coating.
- 2 cups old earl Cooking oil: Rich and flavorful for a deep, savory essence.
- 2 cups sliced okra: Adds unique mucilaginous texture thickening the gumbo.
- Lump crab meat As desired: Sweet and succulent, elevating the dish.
- 2 splashes of two-step fire seasoning: Dynamic and fiery for bold flavor.
- Cajun Crawfish tail meat As desired: Tender, with a Cajun flair.
- Fat female crabs As desired: Plump and juicy, enriching the broth.
- Homemade Seafood stock Quantity as desired: Crafted for a robust foundation.
- 2 pieces green bell pepper diced: Crisp and vibrant, adding a sweet and tangy flavor.
- 4 stalks celery diced: Crunchy and aromatic, enhancing complexity.
- Louisiana peel-and-deveined shrimps As desired: Succulent taste of the Gulf.
- Seasonings and spices To taste: Customizable blend for a perfect balance.
- Scallops As desired: Tender and buttery, adding elegance.
- 2 pieces of green bell pepper diced: Extra layer of flavor and vibrancy.
- 2 pieces of onion diced: Aromatic and sweet, deepening the gumbo.
- Cooked rice For serving: Fluffy base soaking up flavorful broth.
- Louisiana oysters As desired: Plump and briny, infusing freshness.
Instructions
- Begin by heating oil in a large pot over medium-high heat.
- Gradually add flour while whisking to create the roux. Cook for 5 minutes, stirring constantly until it turns a deep golden brown.
- Add diced onions, bell pepper, and celery to the pot and cook for 5 minutes until softened.
- Slowly pour in the seafood stock, whisking constantly to prevent any lumps from forming. Bring it to a simmer and cook for 30 minutes, stirring occasionally.
- Add sliced okra and seasonings, cooking for an additional 5 minutes.
- Gently add in the seafood (crab meat, crawfish tail meat, shrimp, and oysters) and cook for 5 minutes or until fully cooked.
- Serve the gumbo over a bed of fluffy white rice, garnished with green onions if desired. Enjoy!
Notes
- Be sure to cook the roux for the full 5 minutes as this will ensure that your gumbo has the best flavor.
- Don't be afraid to adjust the seasoning and spices to your liking. Everyone's palate is different, so make it your own.
- Make sure to keep an eye on the gumbo as it cooks and stir occasionally to prevent sticking.
- Make sure to use andouille sausage for this recipe as it adds a lot of flavor to the dish.
- If you don't have crabmeat, you can substitute cooked shredded chicken or turkey.
- You can also add other proteins to the gumbo such as pork, beef, or chicken.
Nutrition
Calories: 373kcal | Saturated Fat: 1g
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