Seafood Gumbo

Photo by Scott Phillips

Ingredients

1 cup chopped green bell pepper (about 1 medium pepper)
¼ cup hot cooked white rice per serving
1 bay leaf
2 cups chopped white onion (about 1 large onion; reserve the skin)
½ lb. fresh or pasteurized lump crabmeat (about 1-½ cups), picked over for shells, or 4 to 6 gumbo crabs (about 1 lb. total), thawed (see note at right)
1 Tbs. dried thyme
1 cup canned crushed tomatoes
+ 10 more ingredients
- Louisiana-style hot sauce, to taste
- ½ cup thinly sliced scallions (about 8)
- 1 cup fresh shucked oysters (halved if large)
- 1 tsp. freshly ground black pepper; more to taste
- 2 tsp. kosher salt; more to taste
- 1 lb. fresh or thawed frozen okra, sliced ¼ inch thick (about 4 cups)
- ¼ cup plus 6 Tbs. vegetable oil
- 1 cup chopped celery (about 2 medium stalks; reserve the trimmings)
- 1-½ lb. medium shrimp (41 to 50 or 51 to 60 per lb.) or 2 lb. if using head-on shrimp
- ½ cup all-purpose flour

Remove the shrimp heads, if necessary. Peel and devein the shrimp and refrigerate the shrimp until needed. Combine the shrimp peels and heads and the reserved onion skin and celery trimmings in a 6- to 8-quart pot. Cover with 9 cups of cold water and bring to a boil over high heat. Reduce the hea...

View full recipe at Fine Cooking

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Variations on Seafood Gumbo

- 1 large can of whole tomatoes
- 1/4 cup(s) butter flavored crisco
- 1 pound(s) shrimp - peeled, cooked or uncooked
- +8 other ingredients
- 1/2 cup(s) green onions - chopped, for garnish
- 1 pint(s) oysters - fresh
- 1 tablespoon(s) Old Bay seasoning
- 1 bay leaf
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- 1 small onion, chopped (1/2 cup)
- 1 medium stalk celery, chopped (1/2 cup)
- 1 teaspoon Worcestershire sauce
- 1 bay leaf
- 1/2 teaspoon dried basil
- +15 other ingredients
Seafood Gumbo
- 1 lb crabmeat, picked clean
- 1/2 c chopped parsley
- 3 lb uncooked shrimp, peeled and deveined
- 1/2 t dried thyme leaves
- 1/2 t dried oregano leaves
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- 1 (14-ounce) can chicken broth
- 1 (8-ounce) bottle clam juice
- 1/3 cup chopped fresh parsley
- 2 bay leaves
- 2 1/4 teaspoons Creole seasoning
- +13 other ingredients
Seafood Gumbo
- 2 quarts water
- 2 pounds okra, cleaned and sliced
- 1/4 cup butter or margarine
- 1 pound lump or flake crab meat, drained
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- 1 tablespoon salt-free Creole seasoning
- 1 (15 1/2-ounce) container fresh Standard oysters, drained
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Seafood Gumbo
- 1 medium green bell pepper
- powder
- 1/2 pound lump crabmeat
- 1 teaspoon cayenne
- rice
- 1 14-ounce can whole tomatoes in juice
- 1 teaspoon thyme
- +13 other ingredients