Louisiana-Style Seafood Gumbo
One difference between Cajun and Creole gumbo is the color of the roux. The roux for Cajun gumbo is cooked to a deep, dark brown, whereas the roux for Creole gumbo is cooked to a golden color. This recipe for seafood gumbo is Creole.
1/4 cup vegetable oil
1/3 cup all-purpose flour
1 medium onion, chopped
1 green bell pepper, seeded and chopped
2 celery ribs, chopped
4 cloves garlic, finely chopped
8 cups water
1 (14.5-ounce) can whole tomatoes
1 tablespoon crushed dried basil
1 tablespoon crushed dried oregano
1 tablespoon crushed dried sage
1/2 teaspoon cayenne pepper
2 tablespoons olive oil
1 pound okra, sliced
2 pounds large shrimp, peeled and deveined
1 pound crabmeat
- Heat oil in a large pot over medium-high heat and stir in flour. Stirring constantly, cook until golden brown. Add onion, bell pepper, celery and garlic and cook until tender, stirring often, about 5 minutes. Add water, tomatoes (undrained), basil, oregano and sage and bring to a boil; reduce heat and simmer.
- While mixture comes to a boil, heat a large skillet over medium-high heat. Add olive oil and when hot, but not smoking, sauté okra until tender-crisp, about 4 minutes. Add to pot and simmer for 1 hour.
- Add shrimp and crabmeat to pot. Cook until shrimp are pink, about 10 minutes. Season with salt and pepper and serve warm.
Makes 8 servings.