Spicy seafood gumbo recipe a blend of many flavors
Seafood is a southern tradition. Early on, southerners established a tradition of fish and shellfish cookery. A diversity of waters—bayous, bays, streams, sounds and the Atlantic Ocean—produced a diversity of foods such as finfish, oysters, blue crabs, shrimp, clams and scallops. Over time, a diversity of cuisines followed.
Spicy Seafood Gumbo
- ¾ pound small shrimp, peeled
- 1 pint standard oysters, undrained
- ½ pound backfin crabmeat (remove any shell or cartilage)
- ½ pound firm, skinless fillets, cut into 1-inch pieces
- ¼ cup vegetable oil
- ¼ cup flour
- ¾ cup onion, chopped
- ½ cup celery, chopped
- 2 teaspoons garlic, pressed
- 4 cups chicken broth
- 1 14 ½-ounce can diced tomatoes, undrained
- 1 tablespoon Worcestershire sauce
- ¾ teaspoon Tabasco sauce
- 1 bay leaf
- 4 tablespoons fresh parsley, chopped
- ¼ teaspoon dried thyme
- ¼ teaspoon dried basil
- ¼ teaspoon dried oregano
- ¼ teaspoon black pepper, freshly ground
- ½ teaspoon salt
- 1 10-ounce package frozen cut okra
- white rice, cooked, optional for serving
Heat oil in heavy pot or Dutch oven over medium heat. Add flour and cook until the mixture – known as “roux” – is copper-colored, about 15 to 20 minutes.
Add onion, celery and garlic and cook until tender. Add broth, tomatoes, Worcestershire, Tabasco, bay leaf, 2 tablespoons parsley, thyme, basil, oregano, pepper and salt. Bring to boil, reduce heat and simmer 20 minutes. Add okra. Simmer 25 minutes. Add fish, shrimp and oysters. Simmer 5 minutes. Add crabmeat and continue simmering until fish, shrimp and oysters are done, about 5 more minutes.
Serve over hot rice, if desired. Garnish with remaining parsley.