Ultimate Cajun Seafood Gumbo Delight
Immerse yourself in the rich and vibrant flavors of this Ultimate Cajun Seafood Gumbo Delight. With a delightful balance of two types of roux—a light roux to provide body and a dark roux to enhance the depth of flavor—this gumbo is a celebration of Louisiana cuisine. Packed with fresh seafood, including succulent shrimp, tender lump crabmeat, and fresh oysters, combined with smoked andouille sausage, vegetables, and spices, this dish is as hearty as it is delicious. Serve it over fluffy long-grain rice and enjoy a taste of the Big Easy with every spoonful. Perfect for gatherings or a cozy family dinner, this recipe yields a generous portion to satisfy a crowd while leaving everyone craving more.
N/A
Servings
175
Calories
23
Ingredients
Ingredients
Peanut oil
1/2 cup (heated)
Sifted flour
1/2 cup (for light roux)
Duck fat (or additional peanut oil)
1 cup (heated)
Sifted flour
1 cup (for dark roux)
Medium onions
3, diced (none)
Green bell peppers
2, diced (none)
Celery ribs
4, finely diced (none)
Garlic cloves
6-8, minced (none)
Roma tomatoes
6, seeded and diced (optional)
Hunt's tomato paste
1 (6 ounce) can (none)
Fresh okra
3 lbs, chopped (none)
Shrimp stock
6 quarts (none)
Creole seasoning
1/2 tablespoon (none)
Seafood crab boil
2 tablespoons (Zatarain's Pro Boil or similar)
Dried thyme leaves
1 teaspoon (none)
Cayenne pepper
1 teaspoon (none)
Salt & freshly ground black pepper
to taste (none)
Medium shrimp
4 lbs, peeled and deveined (save heads and shells for stock)
Smoked andouille sausages
2 lbs, sliced 1/4-inch thick (none)
Fresh live blue crabs
6, cleaned (optional)
Fresh lump crabmeat
2 lbs, picked over for shells and cartilage (not pasteurized)
Fresh oysters
1 pint, shucked (not pasteurized)
Cooked long-grain rice
8 cups (none)
Instructions
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1. Prepare the Light Brown Cajun Roux: In a large cast-iron pot, heat 1/2 cup of peanut oil over medium-high heat until it reaches approximately 300°F. Gradually whisk in 1/2 cup of sifted flour and stir continuously with a wooden spoon until the mixture turns a peanut butter color, about 2 minutes. Set aside at room temperature.
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2. Make the Dark Brown Cajun Roux: Using the same pot, heat 1 cup of duck fat or peanut oil over medium-high heat. Slowly add 1 cup of sifted flour, stirring constantly until the roux achieves a dark caramel color—about twice as dark as the light brown roux. Be careful not to burn it.
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3. Sauté Vegetables: Once the dark roux is ready, add the diced onions, green bell peppers, celery, and minced garlic. Sauté until the onions are translucent and vegetables are tender, about 5-7 minutes. Then, mix in the seeded and diced tomatoes.
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4. Incorporate Sausage and Seasonings: Add the sliced smoked andouille sausage, creole seasoning, dried thyme, cayenne pepper, and approximately 1/2 teaspoon each of salt and pepper. Cook for an additional 10 minutes, allowing the flavors to meld.
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5. Prepare the Okra: In a separate skillet, fry the chopped okra with a small amount of grease and salt until it softens, about 5-7 minutes. Stir the okra into the gumbo mixture, followed by the shrimp stock. Bring to a boil, then reduce the heat and simmer for 30 minutes.
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6. Combine Roux and Tomato Paste: With the gumbo on low heat, gently whisk in the Light Brown Cajun Roux and tomato paste. Bring the mixture back to a boil, then reduce to a simmer for an additional 10 minutes. (Optional: You can freeze the gumbo at this point for future use.)
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7. Add Blue Crabs: If using, clean and prepare the blue crabs by removing the top shells and breaking them in half. Add them to the gumbo and simmer for 10 minutes.
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8. Final Touches: Add the peeled shrimp about 10 minutes before serving, followed by the fresh oysters and their liquor 5 minutes before serving. Lastly, gently fold in the lump crabmeat just before serving—avoid cooking to preserve its texture.
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9. Adjust Consistency: If the gumbo is too thick, stir in additional shrimp stock or chicken broth as needed. Taste and adjust seasonings if necessary.
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10. Serve: In each bowl, place about 1/2 to 2/3 cup of cooked long-grain rice, then ladle the rich gumbo around the rice. Enjoy with crusty French bread and your favorite beer or white wine.
Nutrition Information
12g
Fat
13g
Carbs
12g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
Ultimate Cajun Seafood Gumbo Delight
What makes this gumbo unique according to the description?
It uses two types of roux, a light roux for body and a dark roux for depth of flavor.
How many types of roux are prepared?
Two: a light brown Cajun roux and a dark brown Cajun roux.
What color should the light brown roux be?
It should be the color of peanut butter.
What is the target color for the dark brown roux?
It should achieve a dark caramel color, about twice as dark as the light brown roux.
What fat is used to make the dark brown roux?
Duck fat or peanut oil can be used.
Which vegetables are sautéed in the dark roux?
Diced onions, green bell peppers, celery, and minced garlic.
What type of tomatoes are included in the recipe?
Seeded and diced Roma tomatoes.
What kind of sausage is used in this gumbo?
Smoked andouille sausages sliced 1/4-inch thick.
How is the okra prepared before being added to the pot?
It is fried in a separate skillet with a small amount of grease and salt until softened.
What type of stock forms the base of the gumbo?
Shrimp stock (6 quarts).
How long should the gumbo simmer after adding the shrimp stock?
It should simmer for 30 minutes.
When is the tomato paste added?
It is whisked in along with the light brown roux after the initial 30-minute simmer.
Can this gumbo be frozen?
Yes, you can freeze it after the step where the roux and tomato paste are incorporated.
How are the blue crabs prepared?
They are cleaned, top shells are removed, and they are broken in half.
When should the shrimp be added?
Approximately 10 minutes before serving.
When are the fresh oysters added?
5 minutes before serving, along with their liquor.
How is the lump crabmeat handled?
It is gently folded in just before serving without further cooking to preserve its texture.
What should you do if the gumbo is too thick?
Stir in additional shrimp stock or chicken broth as needed.
What type of rice is recommended for serving?
Cooked long-grain rice.
How many calories are in a serving?
175 calories.
What is the fat content per serving?
12g.
How much protein is in one serving?
12g.
What is the total carbohydrate count per serving?
13g.
What spices are used for seasoning?
Creole seasoning, seafood crab boil, dried thyme, cayenne pepper, salt, and black pepper.
What beverage pairings are suggested?
Your favorite beer or white wine.
How much fresh okra is required?
3 lbs of chopped fresh okra.
What should you do with the shrimp heads and shells?
Save them to make the shrimp stock.
How many garlic cloves are used?
6 to 8 minced cloves.
How many ingredients are in the total recipe?
There are 23 ingredients in total.