Seafood Gumbo
Dive into Flavor with Authentic Seafood Gumbo
Craving a taste of the South? Look no further than this incredibly flavorful Seafood Gumbo! This isn’t just a soup; it’s a culinary journey, a warm hug in a bowl, and a celebration of fresh seafood and bold spices. Gumbo, deeply rooted in Louisiana’s history, is a dish meant to be shared and savored. Our recipe delivers a truly authentic experience, bringing the heart and soul of Southern cooking right to your kitchen.
This Seafood Gumbo is packed with succulent scallops, plump shrimp, and delicate crab meat, all simmered in a rich, roux-less broth brimming with aromatic spices and the subtle bite of okra. It’s a dish that’s surprisingly approachable for home cooks, even if you’ve never made gumbo before. We’ve streamlined the process without sacrificing any of the incredible depth of flavor.
What makes this Seafood Gumbo special?
- Bold Spice Blend: We’ve carefully balanced the spices – oregano, thyme, paprika, cayenne, and more – to create a complex and unforgettable flavor profile.
- Fresh Seafood: Using a combination of scallops, shrimp, and crab meat provides a delightful textural contrast and a burst of oceanic goodness.
- Okra’s Unique Texture: Okra adds a distinctive thickness and slightly mucilaginous texture that’s characteristic of authentic gumbo.
- Approachable Recipe: We’ve made it easy to recreate this Southern classic in your own kitchen, even if you’re new to gumbo making.
Serving Suggestions:
Serve your Seafood Gumbo hot with a side of fluffy white rice. A sprinkle of chopped green onions and a dash of hot sauce are the perfect finishing touches. Don’t forget a crusty baguette for soaking up every last drop of that delicious broth!
Frequently Asked Questions:
Q: What is the origin of Gumbo?
A: Gumbo’s origins are a fascinating blend of cultures. It evolved from a combination of West African, French, Spanish, and Native American culinary influences in Louisiana.
Q: Can I make this gumbo ahead of time?
A: Yes! Gumbo actually tastes even better the next day as the flavors have time to meld. Just store it in an airtight container in the refrigerator.
Q: What if I don’t like okra?
A: While okra is traditional, you can omit it if you prefer. The gumbo will still be delicious, but it won’t have the same characteristic thickness.
Q: Can I use different types of seafood?
A: Absolutely! Feel free to experiment with other seafood like crawfish, oysters, or even smoked sausage.
Q: What is the best way to store leftovers?
A: Store any leftover gumbo in an airtight container in the refrigerator for up to 3 days. You can also freeze it for longer storage.
Get ready to experience the true taste of the South with this incredible Seafood Gumbo! It’s a dish that’s sure to become a family favorite.
Seafood Gumbo
Ingredients
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- 1 teaspoon powdered bay leaf
- 1 ½ tablespoons garlic powder
- 1 tablespoon onion powder
- ½ teaspoon red-pepper flakes or more to taste
- ½ teaspoon ground cayenne or more to taste
- 2 tablespoons granulated sugar
- 2 tablespoons smoked paprika
- 1 tablespoon kosher salt (Diamond Crystal)
- ½ teaspoon black pepper
- 4-5 quarts heavy pot
- 2 tablespoons butter
- 2 tablespoons oil
- 1 onion chopped
- 2 cloves garlic minced
- 2 celery stalks chopped
- 1 bell pepper chopped
- 1 tomatoes chopped
- 1 dried shrimp optional
- 2 tablespoons tomato paste
- 6-8 cups stock
- 1 okra sliced
- 1 pound scallops
- 1 pound shrimp peeled and deveined
- 1 pound crab meat
Instructions
- Combine oregano, thyme, bay leaf, garlic powder, onion powder, red pepper flakes, cayenne, sugar, paprika, salt, and pepper in a bowl.
- In a large pot, melt butter and add oil. Sauté onion, garlic, celery, and bell pepper until softened.
- Add tomato paste and cook for 2 minutes. Stir in the spice mixture.
- Gradually add stock, stirring constantly. Bring to a boil, then reduce heat and simmer for 30 minutes.
- Add okra and simmer for 15 minutes.
- Add scallops, shrimp, and crab meat. Cook until seafood is cooked through, about 5-7 minutes.
- Serve hot.
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