Seafood Gumbo

Capture all the fiery flavors of Louisiana with this warm, hearty Seafood Gumbo. Nothing feeds the belly and the soul like a warm bowl of gumbo. Served over rice, this dish combines all your seafood favorites into one comforting bowl. It’s packed with zesty, bold taste and is also an excellent source of fiber and antioxidants.

Ingredients

• 1 cup vegetable oil
• 1 cup all-purpose flour
• 3 cups chopped fresh okra
• 1 1/2 cups chopped onion
• 1 cup chopped green bell pepper
• 1 cup chopped red bell pepper
• 1 cup chopped celery
• 3 tablespoons minced garlic
• 6 cups seafood stock
• 1 (8 ounce) container crab claw meat, picked free of shell
• 1 1/2 cups amber beer
• 2 tablespoons file powder
• 1 tablespoon Worcestershire sauce
• 2 teaspoons kosher salt
• 2 teaspoons Slap Ya Mama Original Blend Cajun Seasoning
• 1 teaspoon Slap Ya Mama Hot Cajun Seasoning
• 2 bay leaves
• 1 pound medium fresh shrimp, peeled and deveined
• 1 pound red snapper fillets, chopped
• 2 (8 ounce) containers shucked oysters, drained
• 1 (8 ounce) container of jumbo lump crabmeat, pickled free of shell
• 1/4 cup chopped fresh parsley
• Hot cooked rice, to serve
• Garnish: sliced green onion

Instructions

1. In an 8 quart stockpot, heat oil over medium heat for about 5 minutes; add flour, stirring to combine. Cook, stirring frequently, until a peanut butter-colored roux forms, about 20 minutes.
2. Add okra, onion, bell peppers, celery and garlic; cook for 5 minutes, stirring frequently.
3. Add stock, crab claw meat, beer, filé powder, Worcestershire, salt, Slap Ya Mama Original Blend Cajun Seasoning, Slap Ya Mama Hot Cajun Seasoning, and bay leaves; bring to a boil. Reduce heat to a medium, and simmer for about 1 hour.
4. Add shrimp, fish, oysters and lump crabmeat; cool until seafood is cooked through, 8 to 10 minutes.
5. Remove bay leaves.
6. Stir in parsley.
7. Serve over hot cooked rice, garnished with green onion, if desired.

Attribution

Recipe and photo used with permission from: Slap Ya Mama