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Gumbo is much more than soup, and this gumbo is special enough for a Sunday dinner, even if you’re having guests. Shrimp, crab, and oysters come together in a thick, rich, spicy base. It will take patience, especially if you’ve never made roux (a flour-fat base for soup or sauce), but it’s worth it. Unlike the usual lard-based Cajun roux, this one uses vegetable oil, which you’re more likely to have on hand. It’s from the Fuquay Mineral Spring Inn and Garden Bed & Breakfast in Wake County, North Carolina, a designated landmark convenient to Raleigh and Chapel Hill.
Seafood Gumbo
2014-10-08 08:56:31
Serves 6
A delicious and hearty one pot dish.
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Prep Time
15 min
Cook Time
2 hr 15 min
Total Time
2 hr 30 min
Ingredients
- ¾ cup vegetable oil
- ¾ cup bleached all-purpose flour
- 2 cups chopped yellow onions
- 1 cup chopped green bell peppers
- 1 cup chopped celery
- 1 tbsp salt
- 1 tsp cayenne
- 5 bay leaves
- 8 cups water
- 1 lb medium shrimp, peeled and deveined
- 1 lb lump crabmeat, picked over for shells and cartilage
- 2 doz oyster, shucked with their liquor
- 2 tbsp chopped green onions or scallion (green part only)
- 2 tbsp chopped fresh parsley leaves
Instructions
- 1. Combine the oil and flour in a large cast iron or enameled cast iron Dutch oven over medium heat.
- 2. Stirring slowly and constantly, make a dark brown roux, the color of chocolate, 20-25 minutes.
- 3. Add the onions, bell peppers, celery, salt, cayenne, and bay leaves.
- 4. Cook, stirring occasionally, until very soft, about 10 minutes.
- 5. Add the water and stir to blend with the roux. Reduce the heat to medium-low and simmer for 1-½ hours.
- 6. Add the shrimp and crabmeat and cook for 15 minutes.
- 7. Add the oysters, green onions, and parsley and cook until the edges of the oysters curl, 2-3 minutes.
- 8. Remove the bay leaves.
- 9. Serve immediately over steamed long grain rice in soup bowls.
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