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
1cupvegetable oil
1cupall-purpose flour
3cupschopped fresh okra
1½cups chopped onion
1cupchopped green bell pepper
1cupchopped red bell pepper
1cupchopped celery
3tbspminced garlic
6cups seafood stock
1(8-ounce)container crab claw meat, picked free of shell
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.