Seafood Gumbo Recipe

Seafood Gumbo Recipe

Provided by: James Trahan Difficulty: Easy Servings: 12 to 15

Nutritional information (per serving 1 of 14 servings): Calories 354, Total Fat 17 g, Saturated Fat 1 g, Carbohydrates 14 g, Dietary Fiber 1 g, Sugar 2 g, Protein 36 g, Cholesterol 255 mg, Sodium 391 mg.

Total time: 5 hours   Preparation time: 1 hour 10 minutes   Cooking time: 3 hours 50 minutes

Ingredients

• 1 cup all-purpose flour
• 1 cup vegetable oil
• 2 cups finely diced onion
• 2 green bell peppers, finely chopped
• 1 live blue crab
• 1 lobster tail
• 1/4 cup Creole seasoning (Tony Chachere's preferred)
• 4 pounds medium shrimp, peeled and deveined
• 1 pound crabmeat
• 1 bunch scallions, finely chopped
• 1/2 bunch parsley, finely chopped
• Cooked white rice, optional for serving

Directions

1. Make the roux: In a large Dutch oven over medium-low heat, whisk together the flour and vegetable oil continuously until the mixture turns dark brown, about 45 minutes. Remove from heat and set aside.
2. Cook the base: In a very large, wide pot bring 10 quarts of water to a boil. Add the onions, bell peppers, and the prepared roux. Reduce to medium heat and simmer, stirring occasionally, until the vegetables are very tender, about 45 minutes.
3. Add shellfish: Add the live blue crab and lobster tail to the pot and boil until fully cooked, about 1520 minutes. Remove the lobster tail and blue crab; discard the crab. When the lobster is cool enough to handle, remove the meat, chop it into small pieces, and refrigerate until needed.
4. Season and reduce: Stir in the Creole seasoning, bring the pot back to a boil, then simmer until the liquid reduces by about one quarter, roughly 1 hour 30 minutes.
5. Finish with seafood and herbs: Add the shrimp and cook over medium heat until they firm up, about 20 minutes. Stir in the crabmeat and chopped lobster, cook another 10 minutes. Add the scallions and parsley, remove from heat, cover, and let the gumbo rest for 30 minutes.
6. Serve: Reheat gently if needed and serve hot over cooked white rice, if desired.

Courtesy of Recipe Iseasy Magazine