Seafood Gumbo Recipe

Ingredients ¾ cup vegetable oil peanut oil is great here ¾ cup all-purpose flour 1 large onion chopped 1 large bell pepper chopped 2 jalapeno peppers chopped (optional) 2 celery stalks chopped 4 cloves garlic chopped 2 cups okra chopped 12 ounces amber beer (optional - you can use extra stock instead) 5 cups seafood stock use 4-6, depending on how thin you’d like your finished gumbo

FOR THE SEAFOOD 1 pound medium shrimp peeled and deveined 1 pound white fish use red snapper, grouper, catfish, whatever is available to you 1 pound lump white crab meat ½ pound smoked oysters Or use freshly shucked if you can get them FOR SERVING Cooked white rice fresh chopped parsley, spicy chili flakes, spicy chili oil, extra hot sauce

The oil is heated in a large kettle on medium heat. Incorporate the flour while stirring continuously to make a roux. 


Continuously stir for at least 20-30 minutes and ensure that no food sticks to the bottom of the pan, or the roux will start burning. 

The roux will turn from light chocolate brown to peanut butter color.See NOTES above on making roux.

Add okra, peppers, onion and garlic. Five minutes later, keep stirring often until all of the mucilage has disappeared from the okra.

Now add beer, seafood stock, Cajun seasonings, cayenne pepper salt, thyme, bay leaves Worcestershire and spicy sauce.

Once it reaches a rolling boil drop down the heat to low and let it simmer for at least an hour. Additional flavors will develop after 1½-2 hours.

Just before serving add shrimp fish crab and oysters (see notes above under seafood options). In ten minutes make sure that all seafood is cooked through.

If you like you may also garnish each bowl of seafood gumbo with rice using extra hot sauce more freshly chopped parsley as well as some spicy chili flakes or spiced oil.