United States

Seafood Gumbo

Serves 10

Allergens named in the ingredients: Gluten, Crustaceans, Celery, Molluscs. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

Ingredients

¾ cup vegetable oil
¾ cup flour
10 oz okra (optional)
2 cups onion, chopped
1 cup celery, chopped
1½ cups bell pepper, chopped
6 cloves garlic, minced
6 cups shrimp stock or water
8 oz clam juice (optional)
½ tsp oregano
½ tsp thyme
2 bay leaves
1½ tsp salt
½–1 tsp cayenne pepper
Black pepper to taste
2 tbsp fresh chopped parsley
1 lb Andouille sausage, cut in pieces
1 lb shrimp
½ pint (or more) oysters
½ lb crawfish (optional)
4 chopped green onions, for topping

Method

Heat oil in a 6–8 quart pot, then gradually whisk in the flour. Cook over medium heat for 20 minutes until very dark reddish brown. Stir constantly, especially towards the end. The best roux is quite dark, but don’t let it burn.
Stir the onion, celery, bell pepper, and garlic into the roux. Cook 10 minutes (or 15 minutes if using okra).
Slowly and gradually whisk in the shrimp stock.
Add the clam juice, oregano, thyme, bay leaves, salt, cayenne, pepper, and parsley. Simmer 15 minutes.
Add the Andouille sausage, and simmer for another 30–40 minutes.
Add the shrimp, oysters, and crawfish at the end, and simmer just until cooked through.
Top with chopped green onions.