My Grandma’s Version of Seafood Gumbo

Ingredients

2 lbs large shrimp (peeled and deveined)

1 lb lump crab meat

1 lb crab legs

1 lb andouille sausage (sliced)

1/4 cup butter

2 (32-ounce) cartons chicken broth

1/2 cup vegetable oil

1 cup all purpose flour

1 cup finely chopped yellow onion

1 cup finely chopped green bell pepper

1 cup finely chopped celery

2 tbsp minced garlic

1 (12-ounce) bottle beer (dark)

1 tbsp Cajun seasoning

1 tsp thyme

1 tbsp gumbo file

2 bay leaves

1/2 cup green onion tops

1 package frozen okra

Instructions

Chop veggies, slice sausage and set all to the side

In a large dutch oven, cook sausage until browned, remove sausage and set aside.

Add oil and 1/4 cup butter to dutch oven and heat over medium heat until butter is completely melted.

Add flour and stir with wooden spoon until smooth, reduce heat to medium low and cook stirring frequently (almost nonstop) until roux is a dark caramel color. This will take 30-40 minutes.

Add the onions to the roux and cook 3 minutes stirring frequently.

Add green bell pepper and celery and cook for 5 more minutes, stirring frequently

Add garlic and cook 1 minute more

Add the beer and stir well

Add both containers of the chicken broth and stir well until roux has broken up and combined with the liquid

Add Cajun seasoning, thyme, bay leaves, and gumbo file, plus the reserved cooked andouille sausage. Bring to a boil, then reduce heat to medium-low, cover and simmer for 1 1/2 hours.

Add green onions, okra, shrimp and crab legs, when shrimp are pink remove from heat and stir in the lump crabmeat. Serve with rice in a bowl.

Notes:

Preparation of Ingredients: Ensure all vegetables are finely chopped and the sausage is sliced before starting to cook. This helps maintain a smooth cooking process without interruptions.

Roux Preparation: Cooking the roux to a dark caramel color is crucial for the flavor and thickness of the gumbo. Stir constantly during this process to prevent burning, as burnt roux can ruin the dish.

Adding Vegetables: Gradually add the chopped onions, bell pepper, and celery to the roux, allowing each addition to cook for the specified time. This builds layers of flavor in the gumbo.

Beer Addition: The dark beer adds depth to the gumbo’s flavor profile. Stir well after adding to ensure it combines evenly with the other ingredients.

Simmering: Once all ingredients are combined and brought to a boil, reduce the heat and simmer covered. This long, slow cooking process allows the flavors to meld together and the seafood to cook gently.

Seafood Addition: Add the shrimp and crab legs towards the end of cooking to prevent overcooking. Remove the gumbo from heat as soon as the shrimp turn pink, and gently stir in the lump crab meat to avoid breaking it up too much.

Final Seasoning: Adjust seasoning to taste before serving. Gumbo often benefits from a bit of salt and pepper added towards the end, depending on personal preference.

Serving: Serve the gumbo hot over rice in bowls, garnishing with additional green onion tops if desired.

Storage: Like many stews and soups, gumbo tends to improve in flavor if allowed to sit for a day before serving. It can also be frozen for longer storage, though seafood texture may change upon reheating.

Variations: Gumbo recipes can vary widely. Feel free to adjust the spice level, types of seafood, or even the addition of other vegetables like tomatoes or peppers to suit personal taste preferences.

Nutrition Information:

Serving Size: 1 cup (without rice)

Frequently Asked Questions:

Can I use pre-packaged seafood in this gumbo recipe?

Yes, you can use pre-packaged shrimp, lump crab meat, and crab legs.

Ensure they are thawed and follow the recommended cooking times.

Can I substitute the dark beer with another type of beer?

Yes, you can use another type of beer based on your preference.

Dark beer adds depth, but lighter options work as well.

Is it necessary to make a roux for gumbo?

Yes, the roux is a crucial element in gumbo, providing flavor and thickness to the dish.

It’s worth the time and effort.

Can I make gumbo ahead of time?

Absolutely! Gumbo often tastes even better the next day.

Reheat it gently on the stove, and adjust seasoning if needed.

What’s the best way to serve seafood gumbo?

Serve seafood gumbo over rice in a bowl, and don’t forget to garnish with green onion tops.

It’s a hearty and flavorful dish on its own.

Can I use fresh crab instead of lump crab meat?

Yes, you can use fresh crab instead of lump crab meat.

Be sure to clean and cook the crab thoroughly before adding it to the gumbo.

Can I omit the andouille sausage for a seafood-only gumbo?

Absolutely! You can omit the andouille sausage for a seafood-focused gumbo.

Adjust the seasoning to your taste.

Is it okay to use fresh okra instead of frozen?

Yes, you can use fresh okra if it’s available.

Just make sure to trim and slice it before adding it to the gumbo.

Can I use a different type of sausage if andouille is not available?

Certainly! If andouille sausage is not available, you can substitute it with another smoked sausage or a sausage of your choice.

How do I store and reheat seafood gumbo?

Allow the gumbo to cool before storing it in airtight containers in the refrigerator.

Reheat gently on the stove, adding a bit of water or broth if needed.