Recipe by: George Graham - AcadianaTable.com
Prep time: 1 hour
1 cup vegetable oil
1 cup all-purpose flour
2 large yellow onions, peeled and diced
1 cup diced celery
1 cup diced bell pepper
2 tablespoons minced garlic
12 cups shrimp stock
4 bay leaves
4 gumbo crabs, cracked and quartered
3 pounds large raw Louisiana Gulf shrimp, peeled
1 pint raw Louisiana oysters, with juice
1 pound white Louisiana crabmeat
Kosher salt and freshly ground black pepper
Dash of hot sauce
6 cups cooked Louisiana long grain white rice, such as Supreme
1 cup diced green onion tops
- That’s right, first you make a roux. Over medium-high heat, combine the oil and flour in a black iron pot or heavy dutch oven. Begin stirring and don’t stop until you reach a peanut butter colored roux. You will smell it as it cooks, and it is a nutty aroma you seek that is perfect for a seafood gumbo. Darker roux is for heavier wild game dishes so don’t go too far past this point.
- Stop the roux from cooking by adding the onions, celery, and bell pepper. Continue stirring until the vegetables turn translucent and then add the garlic. Combine all the vegetables and then add the stock along with the bay leaves and the gumbo crabs. Bring the liquid to a slow boil. Reduce the heat to a simmer and let it cook for 1 hour. Check it and give it a stir every 15 minutes and be sure to skim off any fat or foam from the surface.
- The key to this gumbo is not to overcook the seafood. You can stage the base gumbo to this point and hold it there indefinitely. Actually, it gets even better the longer it sits. When you are ready to serve it up, add the shrimp, oysters, and crabmeat and cook until the largest shrimp are done, about 10 minutes. Season with salt and black pepper along with a light hand on the Cajun seasoning. Don’t over season seafood gumbo. Your guests can always add their own hot sauce and gumbo file’ at the table.
- Ladle the gumbo around a mound of rice and garnish with a sprinkle of diced green onion tops. Ice-cold beer and hot French bread are a given.