An authentic seafood gumbo recipe, best described as Heaven in

An authentic seafood gumbo recipe, best described as Heaven in a bowl

If you're looking for a seafood gumbo recipe, you've hit the jackpot! I confess to being a gumbo addict, first becoming acquainted with this culinary delight some 20+ years ago. Gumbo is the most incredible soup on the planet, IMHO. First, a little history: Gumbo is a Cajun dish, derived from French, Caribbean, African-American and Native American culinary influences. It's similar to that famous French creation, bouillabaisse, adapted to ingredients available in the Southern United States. There are probably hundreds, if not thousands, of recipes for seafood gumbo. Every seafood gumbo cook has a favorite combination of ingredients. Here I've listed my personal list of favorites. You might want to try this seafood gumbo recipe just as it is see how you like it (Mmmmm!). This will help you discover the incomparable taste of gumbo. Next time you make it, toss in any type of seafood that strikes your fancy.

The real secret to an authentic gumbo lies in the roux, a carefully prepared mixture of vegetable oil and flour, and the particular mix of vegetables, consisting of onions, bell peppers and celery. Seasoning is also an important component of gumbo. There are two types of thickening agents for gumbo. One type of gumbo is thickened with okra, the other with sassafras (known as gumbo file', available at supermarkets in the spice aisle). This seafood gumbo recipe employs gumbo file' as the thickener, simply my preference, as okra has a sticky quality I don't care for. OK, those are the basics. Let's move on to your very next menu BFF.

This recipe yields 12 bodacious servings. Take my word for it when I say you never have to worry about too much gumbo! You'll be lucky if it idles in the frig after the second day. Please note that the flavor improves when you make it a day ahead of time. Just put a lock on the stock pot until you're ready to serve!

Heavenly Seafood Gumbo Recipe
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1 cup of flour
1 cup of vegetable oil

3 medium-large yellow onions, diced
4 sweet bell peppers (1 each green, red, yellow and orange recommended)
1 bunch of celery, sliced in about inch slices

2 quarts of stock (chicken, shrimp broth and clam juice make an ideal mix)

1 pound of medium shrimp, uncooked, with shells
1 pound of bay scallops
2 15-ounce cans of chopped clams
1 pound of crayfish (available in the seafood freezer section)
1/2-1 pound of crab meat

1 tablespoon fresh minced garlic
1-1/2 teaspoons dried thyme
1 bay leaf
1 tablespoon gumbo file'
cayenne pepper or Tabasco sauce to taste (read instructions carefully on this!)

cooked white rice

Preparation:

1.Wash and prep all of the veggies, setting aside in a large bowl.
2.Peel the shrimp and set aside. Put the shells in a saucepan with 3 cups of water. Bring to a simmer and allow to cook for 10-15 minutes. Remove the shells and discard (unless you've got a kitty they love these!). Pour the shrimp shell broth in to an 8-cup measuring cup. Open the cans of clams and drain the juice in to the same measuring cup. Fill the remainder of the measuring cup with chicken broth. (Note: A mixed stock delivers a more complex flavor.) If necessary, defrost the scallops and crayfish.
3.In a 10-12 quart stockpot, warm the vegetable oil over low heat. When the oil is well warmed (do not let it smoke!), begin to add the flour, slowly, using a whisk constantly to mix the oil and flour. This step of the seafood gumbo recipe is the only tedious part. It takes about 20 minutes of whisking the mixture to achieve the deep, mahogany color that makes the perfect gumbo roux. Be patient! Don't let it burn. It will acquire a nutty scent as you go along. Keep whisking ... it's great exercise for the arms!
4.When the roux is done, immediately pour all of the veggies in to the stock pot, using a slotted spoon to mix the roux and veggies well, stirring for just 2-3 minutes.
5.Slowly, add the 8 cups of prepared stock to the stock pot, about a cup at a time, stirring all the while.
6.Add the garlic, bay leaf and thyme to the pot. Stir well and let it simmer for 2-3 hours. This step doesn't require more than an occasional stirring and develops that authentic Gumbo depth of flavor.
7.Add the shrimp, scallops, clams and crayfish to the pot. Stir well and allow to continue simmering for about 15 minutes.
8.Add the gumbo file' and stir well. This thickens the gumbo.
9.The fun and final steps for this seafood Gumbo recipe: Taste your brew, adding salt to taste salt does bring out the taste of your gumbo marvelously. Just don't overdo it. You may also opt to lightly salt the Gumbo and let each diner salt to their taste. Add the cayenne pepper or Tabasco(R) sauce, but carefully! A good rule of thumb is teaspoon of cayenne, or several drops of Tabasco(R) at a time. Stir well and keep taste testing until you're satisfied.

Your seafood Gumbo recipe is now complete! Put a cup or two of cooked rice in a large bowl for each serving. Ladle about two cups of Gumbo over each bowl. Now it's time to eat the fruits of your seafood Gumbo recipe. Bon Appetit!