Prep time: 30 mins | Cook time: 1 hour 15 mins | Servings: 6-8
Ingredients
The Base:
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½ cup Vegetable oil
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½ cup All-purpose flour
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1 large White onion, diced
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1 Green bell pepper, diced
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3 stalks Celery, diced (The “Holy Trinity” of Cajun cooking)
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4 cloves Garlic, minced
The Seafood & Veggies:
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1 lb Fresh okra, sliced into rounds (or frozen)
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1 lb Large shrimp, peeled and deveined
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1 lb Lump crabmeat (or claw meat)
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6 cups Seafood stock (or chicken stock)
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1 can (14 oz) Diced tomatoes (optional, Creole style)
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2 Bay leaves
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1 tbsp Cajun/Creole seasoning (like Tony Chachere’s)
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1 tsp Dried thyme
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2 tbsp Worcestershire sauce
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Salt and cayenne pepper to taste
Instructions
1. The Roux (The Most Important Step)
In a large, heavy-bottomed pot or Dutch oven, heat the oil over medium heat. Gradually whisk in the flour. Continue whisking constantly for 15–20 minutes.
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Goal: You want the roux to reach a “dark chocolate” or “penny” color. Do not walk away; if it burns (black specks appear), you must start over.
2. Sauté the Holy Trinity
Once the roux is dark, immediately add the onion, bell pepper, and celery. The roux will sizzle and thicken. Sauté for 5 minutes until the vegetables are soft. Add the garlic and cook for 1 more minute.
3. Simmer the Stock
Slowly pour in the seafood stock, whisking as you go to ensure no lumps. Add the diced tomatoes (if using), bay leaves, Cajun seasoning, thyme, and Worcestershire sauce. Bring to a boil, then reduce heat to low. Cover and simmer for 30–40 minutes.
4. Prepare the Okra
While the pot simmers, lightly sauté the sliced okra in a separate skillet with a teaspoon of oil for 5–7 minutes. This helps reduce the “sliminess” that some people dislike. Add the okra to the main gumbo pot.
5. Add the Seafood
Turn the heat up slightly. Add the shrimp and crabmeat. Simmer for only 5–7 minutes until the shrimp are pink and opaque. Do not overcook the seafood, or it will become rubbery.
6. Serving
Remove the bay leaves. Taste and add salt or cayenne if you want more heat. Serve in deep bowls over a scoop of fluffy white rice.