Soup

Seafood Gumbo

Posted by Barry on

Seafood Gumbo
 
Author: 
Recipe type: Soup
Cuisine: Cajun
Prep time: 
Cook time: 
Total time: 
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Ingredients
  • ⅔ C. Flour
  • ½ C. Canola Oil
  • 1 ½ - 2 lb. fresh or frozen Shrimp, peeled, de-veined, thawed, cut-up
  • 12 – 16 oz. fresh or frozen Crabmeat, rinsed and thawed
  • 1 pt. Oysters, shucked or I use Chicken Breasts or Tenders, cooked, diced
  • 1 C. Onions, chopped
  • 8 cloves garlic, minced
  • 1 C. Red Peppers, chopped
  • 1 C. Green Peppers, chopped
  • 6 stalks Celery, finely chopped
  • ½ tsp. Salt
  • ½ tsp. Black Pepper
  • ½ tsp. Ground Red Pepper
  • 6 C. Chicken Broth
  • 14 oz. can Delmonte Tomatoes, diced
  • 2 qt. Tomato Juice
  • 8 oz. can Tomato Sauce
  • 3 C. fresh Okra, sliced
  • 4 Bay Leaves
  • 2 tsp. Creole Seasoning
  • 3 to 4 T. Sugar
Instructions
  1. To make Roux –
  2. In a large, heavy sauce pan or Dutch oven, stir flour and oil until smooth.
  3. Cook, stirring constantly over med. high heat for 5 min.
  4. Reduce heat to medium and continue to cook and stir for about 10 min. or until Roux is a lt. reddish brown.
  5. Do not use plastic spoon to stir as it will melt!
  6. After making the Roux -
  7. Stir in onions, garlic, red and green peppers, celery, salt, black and red pepper, and Creole seasoning.
  8. Cook over medium heat for 3-5 min. or until vegetables are crisp tender, stirring frequently.
  9. Gradually stir in chicken broth, tomatoes, tomato juice, tomato sauce, okra, bay leaves, and sugar.
  10. Bring to a boil and reduce heat, simmering covered for 30 min.
  11. Stir in Shrimp, Crabmeat, and Chicken.
  12. Simmer, covered, at least 5 minutes more until shrimp is opaque.
  13. Discard Bay Leaves and taste for seasonings and adjust.
  14. It may require a little more Salt, Red Pepper, Creole Seasoning, or Chile Powder.

 

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  1. Pingback: Chicken and Sausage Gumbo | Martin Family Recipes

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