Savory Spicy Seafood Gumbo Delight
This hearty and flavorful Spicy Seafood Gumbo is a beloved family recipe that my husband has perfected over the years. Originally inspired by Southern Living, it's packed with an array of succulent seafood including shrimp, crab, and fish, all mingling beautifully with fresh vegetables and a rich, spice-infused broth. This dish is perfect for gatherings, serving up to 7 quarts of deliciousness. It not only tastes incredible but also freezes exceptionally well, making it a convenient choice for future meals. Prepare to impress your family and friends with this comforting and satisfying classic.
N/A
Servings
N/A
Calories
24
Ingredients
Ingredients
vegetable oil
1 cup (none)
all-purpose flour
1 cup (none)
onions
4 medium (chopped)
celery
8 ribs (chopped)
garlic
4 cloves (minced)
chicken broth
4 (14.5 ounce) cans (ready-to-serve)
whole tomatoes
2 (28 ounce) cans (undrained and chopped)
frozen sliced okra
2 (10 ounce) packages (thawed)
crab claws
1 lb (none)
Worcestershire sauce
1/4 cup (none)
hot sauce
1 tablespoon (none)
bay leaves
5 (none)
minced parsley
1/2 cup (none)
dried thyme
2 teaspoons (none)
dried basil
2 teaspoons (none)
dried oregano
2 teaspoons (none)
rubbed sage
2 teaspoons (none)
pepper
1 teaspoon (none)
medium shrimp
2 lbs (peeled and deveined)
standard oysters
1 quart (undrained)
fresh crabmeat
1 lb (drained, flaked, and picked over)
fish fillet
1 lb (cut into 1 inch pieces (cod, haddock, halibut, etc.))
hot cooked rice
as needed (for serving)
gumbo file
to taste (for serving)
Instructions
1
In a large cast-iron skillet, combine the vegetable oil and flour, stirring until well mixed.
2
Cook the mixture over medium heat for about 20 minutes, stirring constantly to avoid burning, until it turns a deep chocolate brown.
3
Add the chopped onions, celery, and minced garlic to the skillet and cook for an additional 10 minutes, stirring frequently until softened and fragrant.
4
Transfer the mixture to a large pot or Dutch oven.
5
Pour in the chicken broth and add the chopped tomatoes, thawed okra, crab claws, Worcestershire sauce, hot sauce, bay leaves, minced parsley, thyme, basil, oregano, sage, and pepper. Stir to combine and bring to a simmer.
6
Cover the pot and let the gumbo simmer gently for 2 hours, stirring occasionally to ensure even cooking.
7
While the gumbo simmers, peel and devein the shrimp.
8
After 2 hours, add the shrimp, oysters, crabmeat, and fish into the pot. Simmer for an additional 10-15 minutes, or until the seafood is cooked through and tender.
9
Remove and discard the bay leaves. Serve the gumbo over hot cooked rice.
10
If desired, sprinkle with gumbo filé for added flavor and authenticity.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Savory Spicy Seafood Gumbo Delight?
It is a hearty Southern-style gumbo featuring a rich broth filled with shrimp, crab, fish, and traditional vegetables like okra.
How many quarts of gumbo does this recipe make?
This recipe is designed for large gatherings and yields approximately 7 quarts.
Can I freeze the leftovers?
Yes, this seafood gumbo freezes exceptionally well, making it a great choice for future meals.
How do I make the roux?
Combine one cup of vegetable oil and one cup of flour in a cast-iron skillet and cook over medium heat for about 20 minutes.
What color should the roux be?
The roux should be stirred constantly until it reaches a deep chocolate brown color.
Which vegetables are included in the gumbo base?
The base includes chopped onions, celery, minced garlic, tomatoes, and sliced okra.
What kind of broth is used?
The recipe uses four 14.5-ounce cans of ready-to-serve chicken broth.
How long does the gumbo need to simmer?
The gumbo should simmer gently for 2 hours before the final seafood additions.
When should I add the shrimp and crabmeat?
Add the shrimp, oysters, crabmeat, and fish during the last 10 to 15 minutes of cooking.
What types of fish are recommended?
Firm fish fillets like cod, haddock, or halibut are recommended.
How should the fish be prepared?
The fish should be cut into 1-inch pieces before being added to the pot.
Do I need to peel the shrimp?
Yes, the 2 pounds of medium shrimp should be peeled and deveined before cooking.
How many onions are used?
The recipe calls for 4 medium onions, chopped.
How much celery is needed?
You will need 8 ribs of chopped celery.
Is the okra fresh or frozen?
The recipe uses two 10-ounce packages of frozen sliced okra that have been thawed.
What is gumbo filé used for?
Gumbo filé can be sprinkled on top of the finished dish for added flavor and authenticity.
What spices are used to season the broth?
Seasonings include parsley, thyme, basil, oregano, sage, pepper, and bay leaves.
Should the tomatoes be drained?
No, use two 28-ounce cans of whole tomatoes, undrained and chopped.
How much garlic is required?
The recipe requires 4 cloves of minced garlic.
How many bay leaves are used?
Five bay leaves are added to the gumbo and should be discarded before serving.
What size should the shrimp be?
The recipe specifies using medium-sized shrimp.
How much crab is in the recipe?
The recipe uses 1 pound of crab claws and 1 pound of fresh crabmeat.
What is the purpose of Worcestershire sauce in this dish?
It adds a savory depth and enhances the complex flavors of the spice-infused broth.
Is this gumbo recipe spicy?
Yes, it includes 1 tablespoon of hot sauce and a teaspoon of pepper for a spicy kick.
How do you serve the gumbo?
The gumbo is traditionally served over hot cooked rice.
Who inspired this specific gumbo recipe?
The recipe was originally inspired by Southern Living and perfected over the years.
How much flour is used for the roux?
One cup of all-purpose flour is used.
What type of skillet is best for cooking the roux?
A large cast-iron skillet is recommended for even heat distribution while making the roux.
How much parsley is added?
The recipe calls for 1/2 cup of minced parsley.
How long do the vegetables cook with the roux?
After the roux reaches the right color, the onions, celery, and garlic are cooked in it for 10 minutes.