Recipe : Seafood Gumbo

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Gumbo is one of the emblematic dishes of the Louisiana’s Cajun-creole cuisine. This recipe is named after one of its main ingredients okra which was called ki ngombo or quingombo in the bantu language. The secret to this flavorful seafood gumbo is to make your own shrimp stock .

Difficulty: moderate
Serves: 8 people

Meal course: Seafood & Shellfish
Dishes
Posted by: louise
Posted on: Monday May 21st, 2018

Ingredients

Metric US

All-purpose flour: 3 tablespoons; 3 tablespoons
Unsalted butter: 3 tablespoons; 3 tablespoons
Diced onion: 150 grams; 1 cup
Chopped bell pepper: 175 grams; 6.18 ounces
Chopped okra (frozen or fresh): 3 cups; 3 cups
Tomato paste: 3 cans; 3 cans
Lump crabmeat: 454 grams; 3.36 cups
Salt
pepper
Hot sauce

The first step is to make your shrimp stock: Remove shrimp shells and heads and devein. Keep the shrimp for later use in a fridge. Place 6 cups of water in a pot or dutch oven, stir in your shrimp shells and heads. Add a pinch of salt. Bring to boil on high heat and reduce to medium heat after a while. Leave to simmer for 30 minutes half covered.
Pour your shrimp stock in a large container using a strainer to remove the shells and head.
Next melt your butter in your stockpot or Dutch-oven over medium heat.
Add the flour, stirring slowly and constantly to form a roux. Continue to stir till your roux has the colour of peanut butter (about 10 minutes).
Pour in the okra, onion and bell pepper and cook till your vegetables are slightly golden.
Proceed by adding your shrimp stock and tomato paste. Stir till your mixture is well combined. Season with salt and pepper.
Bring your mixture to boil over high heat and after about 10 minutes decrease to low heat and cover.
Leave to simmer for 1 and a half hour while stirring occasionally until your mixture has thickened.
Finally add your crabmeat and shrimps. Mix and leave to simmer till your shrimps are cooked. Adjust seasoning with salt and pepper.
You may serve your seafood gumbo with rice and add some hot sauce if you wish.