Seafood and Okra Gumbo
Prep Time:
30 mins
Total Time:
2 hrs
Servings:
approximately 8 servings
Ingredients
-
3/4 cup plus 3 tablespoons vegetable oil
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1 pound fresh okra, trimmed and cut crosswise into 1/4-inch slices or 1 (1-pound) package frozen cut okra, thawed
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4 teaspoons distilled white vinegar
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1 cup all-purpose flour
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1/4 cup chopped yellow onion
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1 1/4 cups chopped green onion (white and green parts), divided
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1 clove garlic, minced
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2 cups chopped green bell pepper
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1 cup chopped celery
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2 tablespoons plus 2 teaspoons chopped fresh parsley leaves, divided
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2 cups canned tomatoes, mashed with their liquid
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4 cups shrimp stock or chicken stock
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2 bay leaves
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2 whole sprigs fresh thyme
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1 teaspoon hot pepper sauce
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1 teaspoon salt
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1 pound medium shrimp, peeled and deveined
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1 pound lump crabmeat, picked over for shells and cartilage
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1 pint freshly shucked oysters with liquor (optional)
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Steamed rice
Directions
1.
In a medium skillet* over medium heat, heat 3 tablespoons oil. Add okra and cook, stirring frequently, for 30 minutes. Add vinegar and cook for approximately 10 minutes, or until okra is no longer ropy or slimy and is lightly browned. Remove from heat and set aside.
2.
In a large heavy pot or Dutch oven*, heat remaining 3/4 cup oil over medium heat and add flour. Cook, stirring constantly, to make a dark brown roux. Add yellow onion, 1 cup green onion, garlic, bell pepper, celery, and 2 teaspoons parsley. Cook, stirring often, for approximately 10 minutes, or until tender and lightly golden.
3.
Add tomatoes, okra, chicken stock, bay leaves, thyme, pepper sauce, and salt. Reduce heat to medium-low and simmer, uncovered, for 45 minutes.
4.
Add shrimp and crabmeat and simmer for 6 to 8 minutes, or until shrimp turn pink.
5.
Remove and discard bay leaves and thyme. Add oysters, if desired, and cook for 3 to 4 minutes, or until edges of oysters curl. Remove from heat.
6.
Add remaining 2 tablespoons parsley and remaining 1/4 cup green onions, and serve immediately with rice and additional pepper sauce, if desired.
Tip:
*Do not use cast iron, as it will cause the okra to turn black.
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how-tos
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