Nothing feeds the belly and the soul like a warm bowl of gumbo. Served over rice, this dish combines all your seafood favorites into one comforting bowl. For more recipes like this check out our cookbook Growing Up Cajun.
Ingredients
- 1 cup vegetable oil
- 1 cup all-purpose flour
- 3 cups chopped fresh okra
- 1½ cups chopped onion
- 1 cup chopped green bell pepper
- 1 cup chopped red bell pepper
- 1 cup chopped celery
- 3 tbsp minced garlic
- 6 cups seafood stock
- 1 (8-ounce) container crab claw meat, picked free of shell
- 1½ cup amber beer
- 2 tbsps file powder
- 1 tbsp Worcestershire sauce
- 2 tsp kosher salt
- 2 tsp Slap Ya Mama Original Blend Cajun Seasoning
- 1 tsp Slap Ya Mama Hot Cajun Seasoning
- 2 bay leaves
- 1 lb medium fresh shrimp, peeled and deveined
- 1 lb red snapper fillets, chopped
- ¼ cup chopped fresh parsley
- hot cooked rice, to serve
- 2 (8-ounce) containers shucked oysters, drained
- 1 (8-ounce) container of jumbo lump crabmeat, pickled free of shell
- Garnish: sliced green onion
Instructions
- In a 8-quart stockpot, heat oil over medium heat for about 5 minutes; add flour, stirring to combine. Cook, stirring frequently, until a peanut butter-colored roux forms, about 20 minutes.
- Add okra, onion, bell peppers, celery, and garlic; cook for 5 minutes, stirring frequently. Add stock, crab claw meat, beer, filé powder, Worcestershire, salt, Slap Ya Mama Original Blend Cajun Seasoning, Slap Ya Mama Hot Cajun Seasoning, and bay leaves; bring to a boil. Reduce heat to a medium, and simmer for about 1 hour.
- Add shrimp, fish, oysters, and lump crabmeat; cool until seafood is cooked through, 8 to 10 minutes. Stir in Parsley. Serve over hot cooked rice. Garnish with green onion, if desired.
Have not tried it yet, but it looks great! I’ll let you know soon as I plan to make up a mess for the upcoming Holidays – Thank y’all and Merry Christmas.
I can tell by reading it that it’s delicious! Now to get the ingredients!! Sister from New Iberia taught me how to make gumbo!
Looks delicious