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How To Make Perfect Gumbo

VIDEORECIPE How To Make Perfect Gumbo

If you’re looking for an authentic Creole-Cajun meal, a warm bowl of gumbo is the perfect way to taste what the cuisine has to offer. This seafood filé gumbo recipe will be in your family for generations to come.

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How to cook rice easily and perfectly every time

The recipe can be found in this article

How to cook rice easily and perfectly every time

Ingredients

number of servings
4

SEAFOOD GUMBO STOCK

  • 1 tablespoon rapeseed oil Added to
  • 3 blue crabs(wasged and halved crosswise) Added to
  • 2 lb shrimp shells and heads Added to
  • Bell pepper onion and celery scrap Added to
  • 1 green onion(halved crosswise) Added to
  • 3 sprigs fresh italian parsley Added to
  • 3 sprigs fresh thyme Added to
  • 2 cloves garlic Added to
  • 2 dried bay leaves Added to
  • 1 teaspoon ground black pepper Added to
  • 13 cups water( L) Added to

CREOLE SEASONING

  • 1 tablespoons kosher salt Added to
  • 1 tablespoon ground white pepper Added to
  • 2 tablespoons freshly ground black pepper Added to
  • 1 tablespoon cayenne pepper Added to
  • 1 tablespoon paprika Added to
  • 1 tablespoon garlic powder Added to
  • 1 tablespoon onion powder Added to
  • 12 teaspoon dried thyme Added to
  • 12 teaspoon dried oregano Added to

GUMBO

  • 8 tablespoons canola oil(divided) Added to
  • 2 okra(sliced) Added to
  • 60 g All Purpose Flour Added to
  • 1 medium yellow onion(chopped) Added to
  • 1 medium bell pepper (seeded and chopped) Added to
  • 2 stalks celery(chopped) Added to
  • 4 cloves garlic(minced) Added to
  • 2 dried bay leaves Added to
  • 1 g smoked sausage( g) Added to
  • 14 mm sliced into in thick rounds Added to
  • 6 blue crabs(washed and halved crosswise) Added to
  • 5 sprigs fresh thyme Added to
  • 1 tablespoon Worcestershire Added to
  • Kosher salt Added to
  • to taste freshly ground black pepper Added to
  • 2 g shrimp(peeled Added to
  • 6 kg rice(cooked) Added to
  • 3 tablespoons fresh italian parsley(chopped) Added to
  • 10 g green onion(sliced) Added to
  • 1 teaspoon filé powder Added to
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Directions

170 min.
1. Step

Make the seafood gumbo stock: In a heavy-bottomed 5-quart pot, heat the canola oil over medium heat. Once the oil is shimmering, add the crabs and cook until the shells turn bright orange, 2–3 minutes. Add the shrimp shells and heads and cook until the shells turn pink, 2–3 minutes more. Smash the crab and shrimp shells, similar to mashing potatoes, to release any juices.

How To Make Perfect Gumbo - preparation step 1
2. Step

Add the bell pepper, onion, and celery scraps, green onion, parsley, thyme, garlic, bay leaves, black pepper, and water. Bring to a gentle boil, then reduce the heat to medium-low and simmer for 30–35 minutes.

How To Make Perfect Gumbo - preparation step 1
3. Step

Strain the stock through a large fine-mesh sieve into a large bowl. You should have 12 cups. Set aside until ready to use in the gumbo (if not using immediately, the stock can be cooled, then stored in an airtight container in the refrigerator for 1–3 days).

How To Make Perfect Gumbo - preparation step 1
4. Step

Make the Creole seasoning: In a small bowl, whisk together the salt, white pepper, black pepper, cayenne, paprika, garlic powder, onion powder, thyme, and oregano until well combined.

How To Make Perfect Gumbo - preparation step 1
5. Step

Make the gumbo: Heat 6 tablespoons canola oil in a heavy-bottomed 6-quart pot over medium-high heat until faint wisps of white smoke come off the oil (if thicker, darker smoke appears, remove the pot from the heat and let cool for 3 minutes). Add the okra and fry for 2 minutes, until army-green in color. Use a slotted spoon to transfer the okra to a paper towel-lined plate to drain, leaving any remaining oil behind in the pot.

How To Make Perfect Gumbo - preparation step 1
6. Step

Add the remaining 2 tablespoons of oil to the same pot. Heat the oil over medium-high heat until faintly smoking again (do not let it overheat, or the flour will burn). Whisk in the flour to make a roux and cook, whisking constantly, until it turns a dark cocoa brown, 5–6 minutes. (If the roux is browning too quickly, remove the pot from the heat while continuing to stir and reduce the heat to medium-low.)

How To Make Perfect Gumbo - preparation step 1
7. Step

Reduce the heat to medium, then add the onion, bell pepper, celery, and 2 tablespoons of the Creole seasoning. Cook, stirring, for 2–3 minutes, until onions have softened. Add the garlic, bay leaves, and remaining Creole seasoning.

How To Make Perfect Gumbo - preparation step 1
8. Step

Increase the heat to medium-high heat. While whisking or stirring constantly to prevent lumps from forming, add the seafood gumbo stock, 4 cups at a time. Add the okra, smoked sausage, crabs, thyme, and Worcestershire sauce. Bring to a boil, then reduce the heat to low and simmer uncovered for 1 hour, skimming off any foamy flour residue that rises to the surface. The gumbo should thicken and reduce by one quarter.

How To Make Perfect Gumbo - preparation step 1
9. Step

Season the gumbo with the salt and pepper to taste, then add the shrimp. Remove the pot from the heat, cover, and let the residual heat cook the shrimp for 10 minutes.

How To Make Perfect Gumbo - preparation step 1
10. Step

Ladle the hot gumbo into bowls. Serve with rice and garnish with parsley, green onions, and filé powder, if using.Enjoy!

How To Make Perfect Gumbo - preparation step 1
11. Step

It’s important to properly cool and store leftover seafood gumbo, otherwise it will spoil. Fill a clean 2-liter bottle or plastic juice jug with water and freeze until solid. Once finished eating, place the ice bottle in the pot of gumbo and let cool, stirring occasionally to release heat. Transfer the gumbo to an airtight container and refrigerate for up to 5 days. 11. The gumbo can also be frozen for up to 3 months.

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