Rich & Hearty Seafood Gumbo Delight
This Rich & Hearty Seafood Gumbo Delight is the ultimate comfort food, featuring a depth of flavor that comes from hours of simmering a homemade stock. Inspired by various traditional gumbo recipes, I've crafted a dish that beautifully balances the sweetness of shrimp, the zest of crawfish, and the robust smokiness of andouille sausage. With a medley of fresh vegetables and spices, each spoonful bursts with flavor. Perfect for gatherings, this recipe serves a crowd, and after enjoying a bowl, your guests will be raving about it long after the meal is over.
N/A
Servings
N/A
Calories
36
Ingredients
Ingredients
shrimp shells
1 pound (from 41-50 count shrimp)
water
5 quarts (for stock)
carrots
4 (sliced)
onions
4 (quartered)
celery
1/2 bunch (sliced)
bay leaves
2
garlic cloves
3 (sliced)
fresh parsley
2 sprigs
whole cloves
5
ground black pepper
1 teaspoon
dried basil
1 tablespoon
dried thyme
2 teaspoons
ground cayenne pepper
1/2 teaspoon
white pepper
1/2 teaspoon
ground black pepper
1/2 teaspoon
paprika
1 1/2 teaspoons
dried thyme
1/2 teaspoon
dried oregano
1/2 teaspoon
crushed bay leaf
1
salt
1 teaspoon
vegetable oil
3/4 cup
chopped celery
2 cups
chopped onions
2 cups
chopped green bell peppers
2 cups
minced garlic
1 teaspoon
file powder
3 tablespoons
tomato sauce
1 1/2 cups
stock
7 cups (prepared from above)
sliced okra
1 pound
andouille sausage
1 pound (sliced)
crabmeat
1 cup
cooked and peeled crawfish tail
1 pound
shrimp
1 pound (peeled and deveined, shells reserved for stock)
hot pepper sauce
to taste
salt & pepper
to taste
seafood creole seasoning
to taste
Instructions
1
Begin by preparing the stock: Preheat your oven to 375°F. Spread the shrimp shells on a baking sheet and bake for 15 to 20 minutes until they are dried and slightly browned on the edges.
2
In a large 8-quart pot, combine the baked shrimp shells with 5 quarts of water, carrots, quartered onions, sliced celery, bay leaves, garlic, parsley, whole cloves, black pepper, basil, thyme, cayenne pepper, white pepper, salt, oregano, and crushed bay leaf.
3
Bring the mixture to a boil over high heat, then reduce the heat to low and simmer uncovered for 5 hours. Once done, allow to cool slightly before straining the broth through a fine mesh sieve or cheesecloth, discarding the solids.
4
For the gumbo: In a large heavy pot (at least 6 quarts), heat the vegetable oil over medium heat until shimmering. Add the chopped onions, celery, and green bell peppers, and increase the heat to high, stirring frequently until the vegetables soften, about 5 minutes.
5
Stir in the minced garlic, file powder, and the mixed spices (cayenne, white and black peppers, paprika, thyme, oregano, and salt). Cook for an additional 5 minutes, stirring constantly to prevent sticking.
6
Add the tomato sauce and the prepared stock to the pot, stirring well. Bring to a boil, then reduce the heat and let it simmer for 30 minutes, stirring occasionally.
7
After 30 minutes, add the sliced okra and andouille sausage. Continue to simmer for another 30 minutes, stirring now and then.
8
Just before serving, fold in the crabmeat, crawfish tail, and shrimp, cooking for about 3 minutes until the seafood is heated through. Turn off the heat and let the gumbo rest, covered, for 10 minutes to allow flavors to meld.
9
Serve the gumbo over a bed of long-grain rice and provide hot pepper sauce on the side for those who enjoy an extra kick!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Rich & Hearty Seafood Gumbo Delight?
It is a comfort food dish featuring a homemade seafood stock, shrimp, crawfish, andouille sausage, and a medley of fresh vegetables and spices.
How many ingredients are required for this recipe?
This recipe requires a total of 36 ingredients, including various seafood, vegetables, and seasonings.
What types of seafood are included in the gumbo?
The gumbo features shrimp, crawfish tail meat, and crabmeat.
What kind of sausage is used in this recipe?
The recipe calls for one pound of sliced andouille sausage to provide a robust smokiness.
How do you prepare the homemade seafood stock?
The stock is made by baking shrimp shells at 375°F until browned, then simmering them with water, carrots, onions, celery, and a variety of spices for five hours.
How long should the shrimp shells be baked?
Shrimp shells should be baked for 15 to 20 minutes at 375°F until they are dried and slightly browned.
How long does the stock need to simmer?
The stock mixture should simmer uncovered for a total of 5 hours.
What vegetables are used in the stock base?
The stock uses sliced carrots, quartered onions, and sliced celery.
What is the primary thickener used in this gumbo?
This recipe utilizes 3 tablespoons of file powder as a thickening agent and flavor enhancer.
What vegetables make up the gumbo base?
The base includes chopped onions, celery, and green bell peppers, often referred to as the holy trinity.
How much vegetable oil is needed to sauté the vegetables?
The recipe uses 3/4 cup of vegetable oil to sauté the initial gumbo vegetables.
When should the garlic be added during the gumbo preparation?
Minced garlic is added after the onions, celery, and peppers have softened, and it is cooked for about 5 minutes with the spices.
How long does the gumbo simmer after adding the tomato sauce and stock?
After adding the tomato sauce and 7 cups of prepared stock, the mixture should simmer for 30 minutes.
When is the okra added to the pot?
Sliced okra is added along with the andouille sausage after the initial 30-minute simmer of the stock and sauce.
How long do the okra and sausage cook?
The okra and sausage should simmer in the gumbo for 30 minutes.
When is the seafood added to the gumbo?
The crabmeat, crawfish, and shrimp are folded in at the very end and cooked for only about 3 minutes.
Should the gumbo rest before serving?
Yes, after turning off the heat, let the gumbo rest covered for 10 minutes to allow the flavors to meld.
What is the recommended serving suggestion?
Serve the gumbo over a bed of long-grain rice with hot pepper sauce on the side.
How much water is required for the stock?
The recipe requires 5 quarts of water for the homemade stock.
Which spices are used in the stock preparation?
Spices for the stock include bay leaves, garlic, parsley, whole cloves, black pepper, basil, thyme, cayenne, white pepper, salt, oregano, and crushed bay leaf.
What size pot is recommended for cooking the gumbo?
A large heavy pot of at least 6 quarts is recommended for the gumbo, while an 8-quart pot is used for the stock.
What size shrimp should I buy for this recipe?
The recipe specifies using shells from 41-50 count shrimp for the stock and the shrimp meat for the gumbo.
How much tomato sauce is used?
The recipe calls for 1 1/2 cups of tomato sauce.
How much okra is included?
The recipe includes 1 pound of sliced okra.
Does the recipe call for Creole seasoning?
Yes, seafood creole seasoning can be added to taste.
How much crawfish is used in the gumbo?
The recipe uses 1 pound of cooked and peeled crawfish tail meat.
What dried herbs are used specifically in the gumbo base spices?
The gumbo base spice mix includes dried thyme and dried oregano.
What is the purpose of baking the shrimp shells?
Baking the shells dries and browns them, which adds a deeper, more toasted flavor to the stock.
Can I add more spice to the final dish?
Yes, the instructions suggest providing hot pepper sauce on the side for guests who enjoy an extra kick.
Is the gumbo served with rice?
Yes, it is traditionally served over a bed of long-grain rice.