Traditional Seafood Gumbo
Hi everyone! Here we are teaching you how to make traditional seafood gumbo. This is a great Southern Louisiana recipe and one of my favorite. In this recipe, you will find the incomparable taste that you are looking for. Here are the ingredients and procedures listed below and you have to follow the directions accurately.
1 and 1/2 cups vegetable oil, divided
2 and 1/2 cups sliced lady fingers (okra)
2 cups all-purpose flour
2 cups onion, chopped
1 cup green bell pepper, chopped
1 cup celery, chopped
1 and 1/2 tablespoon garlic, pressed
2 quarts seafood or fish stocks
2 bay leaves
1 teaspoon salt
1 and 1/2 teaspoon ground white pepper
1/2 teaspoon ground black pepper
1/2 teaspoon ground cayenne peppers
3/4 teaspoons ground thyme
1/2 teaspoons ground oregano
1 pound peeled shrimp, divided
1 pound fish, chopped
1. In a large skillet, heat 2 tablespoon oil over medium heat. Add okra and saute for about 2 minutes. Remove okra through spoon and set aside.
2. In another skillet, pour the remaining oil then add flour. Whisk constantly so it will not burn. Cook it until the mixture is turns into brown color to make a roux. Darken the roux but don’t let it burn so that it will have a richer taste. Add bell pepper, onion and celery gradually. Stir continuously until it cook. Add garlic and remove from heat.
3. Let the stock boil into the large skillet and add roux into seafood stock. Stir constantly. Add bay leaves, okra, salt, peppers, thyme and oregano. Simmer until okra is tender for 15 minutes. Add shrimps and fish. Cook for 2 minutes or when the shrimp turns into pink color and the fish is already firm.
This traditional seafood gumbo is quick and easy to prepare. You can also try our other seafood recipes like the Bouillabaisse Recipe.