Cool 30 minutes; pour stock through a fine wire-mesh strainer, and reserve for use in Step Discard shells and heads. Heat 2 Tbsp. Set aside okra, and wipe out skillet. Set aside. Heat remaining 3 Tbsp. Add flour, reduce heat to medium, and cook, stirring constantly, about 10 minutes or until roux is a medium-to-dark brown.
Stir in tomato paste and next 7 ingredients. Add reserved sausage and okra. Bring to a boil over high heat, and cover.
Reduce heat to medium-low, and simmer 30 minutes. Stir in shrimp and remaining green onions, and simmer 3 minutes. Stir in crabmeat, oysters, and parsley, and simmer 1 minute. Remove from heat. Taste and add salt, if desired. Serve over rice. Really good! I don't understand people who give a bad review because of an ingredient or two that in their "expert" opinion they don't think should be included. Move along to the next recipe. Make something different.
Best gumbo EVER! Everyone loves it! My son-in-law and I share the prep work and this year my 10 year old grandson will be our apprentice. This was delicious!! Took some time but worth the effort! For me it rates 5 stars. I did use extra shrimp instead of oysters since I do not care for them. People should not rate a recipe because of ingredients if they have not tried it.
We were rice producers on the Texas Gulf Coast. I say were. Should the oil and flour amounts double when serving more than people?? A lot of traditional recipes have you cook down the okra to minimize the how can we say this politely okra texture, but I can say that our tasters did not find this gumbo slimy. I read the recipe and all the comments.
All my questions have been answered and I am so eager to make my 1st pot of Gumbo! Love this website!! You certainly could make that substitute. We would suggest browning the andouille slices in the stockpot at the very beginning, then setting them aside.
Then you would continue with the roux. Add the browned sausage in with the seafood near the end of the cooking time. Great receipt. Next morning, brought the pot back up to boil, added the seafood and cooked for about 10 min. Used crockpot to keep gumbo warm during party.
Seventeen thumbs up and only about two cups left over. Roux was dark brown and well-worth the time. The family is still raving! Thank you. Love It!! I was born in New Orleans.
My mother made gumbo without any recipes and taught me the same way, therefore I have never used a recipe. This is the first time I used a recipe altered parts, i. Best recipe out of every other site!
I add anything I want extra like chicken, sausage, and lobster. Me and my Girl Friend is going to try this out on Superbowl Sunday. Native South Louisianian living in Texas. Tried the recipe for first time this weekend. Can always add to your bowl. Would also swap 4 oz of the beer for 4 oz of the stock. All in all, this recipe is a great start and relatively simple. My grandma always uses pig lard in her roux, but not so easy to find and can be a little too heavy.
I made this recipe this weekend for a Super Bowl party. Big time hit! Everybody loved it. I used both the seafood stock and the beer. I also tripled the recipe and this was very problematic with the roux. Made the batch Saturday so it would season over night. I did not like the greasy taste. In the end, the gumbo tasted fantastic.
It was a very expensive pot and extremely labor intensive but loved by all. Also i put it on top of red beans and rice. Everyone loved it! Made this over Thanksgiving for just a few family members. All requested it for Christmas Eve the only time the entire family is together at the same time.
It was a huge hit! I followed the recipe to the word. Had to use frozen snapper here in central Mississippi though. While it says it feeds you can stretch it when you have other choices at holiday time! It will will be located on the season aisle. I just made this gumbo exactly according to the recipe, except I added andouille sausage.
It is delicious. I found the beer at BevMo, And tasted it before putting it in the recipe, and it is a smooth and delicious beer. I certainly will be making this gumbo again. Thanks for sharing your recipe. Tried this recipe out today and it was great. My first time ever cooking AND eating gumbo. A few modifications. Turned out amazing. Thanks for this recipe! Will be trying this this week sometime. I lost my recipe I used to use. Would use shrimp, scallops, chorizo sausage though and it taste phenomenal.
Very nice, will make again. Thanks for sharing. It has a high smoke point, is essentially tasteless, and it worked very well in this recipe. Up here in the Norteast good redfish is about impossible to come buy. I use pollack with very g [d results. It remains in nice firm chunks. Great recipe, I make it often always a hit. I used this recipe and another. I only used shrimp and scallops. I also added 2cups of tomatoes from other recipe , one can of black beans, and a little fresh corn my idea.
I also did it in the crockpot! Then put in shrimp and scallops for 30 minutes—then done. I would like to know if I could take out the snapper and could I add sausage and chicken. How and when would I be able to put the sausage and chicken in. You could certainly omit the snapper and add chicken and sausage. We would suggest browning the chicken and sausage slices in the stockpot at the very beginning, setting them aside before making the roux, then adding them in with the seafood near the end of the cooking time.
I never put file in okra seafood gumbo just in my chicken and sausage gumbo. And instead of red snapper can I use catfish. Thank you, thank you, thank you.
Best meal EVER! Expensive to make, but worth every penny. We live in Bermuda and even before the pandemic, we are sometimes limited to what we get on the island, so I had to substitute tilapia for snapper, canned salmon for lump crab, and scallops for oysters. No file powder and my husband will eat anything but okra, so none of that. Excellent recipe, this is the 3rd time I made the Seafood Gumbo and it get better every time.
Today I added thin cut corn on the cob, additional lump crabmeat and chunks of potatoes. Homemade garlic bread for dipping. This is a 5 star meal. Thank You, Thank You. Pour into skillet. Stir tomatoes, okra, and shrimp into skillet. Season with salt, cayenne pepper, thyme, bay leaves, and crab boil. Bring to a boil; cover, and simmer 30 minutes. Place fish in skillet, return to boil; cover, and simmer 15 minutes more. Remove bay leaves, and serve.
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