Savory Cajun Seafood Gumbo
Dive into the rich, bold flavors of Louisiana with this Savory Cajun Seafood Gumbo, a wonderfully simple yet classic recipe from authentic Cajun cuisine. This gumbo is a perfect blend of succulent shrimp, tender crabmeat, and a medley of colorful vegetables all brought together with a robust dark roux. While oysters are traditionally included, they're entirely optional here, making this dish accessible to everyone. Perfect for gatherings, this hearty stew is sure to warm your soul and impress your guests. Serve it over fluffy rice for a complete meal that captures the essence of Cajun cooking.
12
Servings
250
Calories
14
Ingredients
Ingredients
Butter
1 cup (melted)
Flour
2 cups (for roux)
Water
6 quarts (for broth)
Tomatoes and green chilies
1 (10 ounce) can (diced)
Celery
2 stalks (chopped)
Onions
3 (chopped)
Bell pepper
1 (chopped)
Garlic cloves
2 (minced)
Shrimp
4 lbs (peeled and deveined)
Crabmeat
1 lb (picked through for shells)
Oysters
1 pint (with liquid (optional))
Salt
to taste (for seasoning)
Black pepper
to taste (for seasoning)
Cayenne pepper
to taste (for seasoning)
Instructions
1
Begin by making a dark roux: In a large, heavy pot, melt the butter over medium heat. Gradually whisk in the flour to create a smooth paste. Continue stirring for 15-20 minutes, or until the roux reaches a deep brown color, similar to chocolate.
2
Once the roux is ready, slowly add the water while stirring to avoid lumps. Bring the mixture to a boil and ensure the roux is fully dissolved in the water.
3
Lower the heat and add the chopped celery, onions, bell pepper, and minced garlic to the pot. Sauté the vegetables for about 10-15 minutes, until they are softened.
4
While the vegetables cook, chop enough shrimp to measure one cup and add them to the pot with the vegetables. Stir well.
5
Cover the pot and let the gumbo simmer on low heat for about 3 hours, stirring occasionally. If you're short on time, a minimum simmer of 1 hour will still yield delicious results.
6
After the simmering time, add the remaining shrimp, crabmeat, oysters (if using), and season with salt, black pepper, and cayenne pepper to taste. Let the gumbo simmer for an additional 10 minutes or until everything is warmed through.
7
Serve your gumbo hot over a bed of cooked rice. For an authentic touch, sprinkle some file powder over individual servings just before serving.
Nutrition Information
12.5g
Fat
20g
Carbs
15g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Savory Cajun Seafood Gumbo?
It is a classic Louisiana stew featuring succulent shrimp, crabmeat, and a medley of vegetables in a robust dark roux broth.
How many servings does this gumbo recipe make?
This recipe makes 12 servings, making it perfect for large gatherings.
What are the main ingredients for the roux?
The dark roux is made using 1 cup of butter and 2 cups of flour.
How long does it take to cook the roux?
The roux should be whisked for 15-20 minutes over medium heat.
What color should the gumbo roux be?
The roux should reach a deep brown color, similar to chocolate.
How much water is needed for the gumbo broth?
You will need 6 quarts of water to create the broth for this recipe.
What vegetables are included in this gumbo?
The recipe calls for celery, onions, bell pepper, and minced garlic.
How many onions are required?
The recipe requires 3 chopped onions.
Does this gumbo contain tomatoes?
Yes, it includes one 10-ounce can of diced tomatoes and green chilies.
How much shrimp is needed in total?
The recipe uses 4 pounds of peeled and deveined shrimp.
What type of crabmeat should be used?
Use 1 pound of crabmeat that has been picked through for shells.
Are oysters mandatory in this recipe?
No, the 1 pint of oysters is entirely optional.
What spices are used to season the gumbo?
The dish is seasoned with salt, black pepper, and cayenne pepper to taste.
What is the recommended simmering time?
It is recommended to simmer the gumbo for 3 hours, though 1 hour is the minimum.
Why is a cup of chopped shrimp added early?
A cup of chopped shrimp is added with the vegetables to help build the base flavor of the gumbo.
How should the gumbo be served?
Serve the gumbo hot over a bed of fluffy cooked rice.
What is file powder used for?
File powder is sprinkled over individual servings just before eating for an authentic Cajun touch.
How many calories are in a serving of this gumbo?
There are approximately 250 calories per serving.
How much protein is in each serving?
Each serving contains 15 grams of protein.
What is the fat content per serving?
The gumbo contains 12.5 grams of fat per serving.
How many carbohydrates are in a serving?
There are 20 grams of carbohydrates per serving.
How many cloves of garlic are used?
The recipe calls for 2 minced garlic cloves.
How do you prevent lumps when adding water to the roux?
Add the water slowly while constantly stirring to ensure the roux dissolves fully without lumps.
How long do the vegetables need to sauté?
Sauté the celery, onions, bell pepper, and garlic for 10-15 minutes until softened.
When do you add the final seafood ingredients?
Add the remaining shrimp, crabmeat, and oysters during the last 10 minutes of simmering.
Is this recipe considered easy?
Yes, it is described as a wonderfully simple yet classic recipe from authentic Cajun cuisine.
What type of pot is best for gumbo?
A large, heavy pot is recommended to handle the high heat required for the roux and the large volume of liquid.
How many bell peppers are needed?
The recipe requires 1 chopped bell pepper.
Can I use frozen shrimp?
Yes, as long as they are peeled and deveined before being added to the pot.
What is the key to a good gumbo flavor?
The key is the dark roux and the long simmering time which allows the flavors to meld together.