Name: New Orleans seafood gumbo
Total time: 150 min
Yield: 8 servings
Ingredients: 120 ml neutral oil; 100 g flour; 1 onion, 1 green bell pepper and 3 celery stalks, diced; 4 garlic cloves, minced; 200 g okra, sliced; 2 bay leaves; 1 tbsp creole seasoning; ½ tsp cayenne; 1 tsp dried thyme; 2 L seafood stock (simmered from shrimp shells with leek, onion, celery, garlic, white wine, lemon and tomato); 1 tbsp Worcestershire sauce; 500 g shrimp, peeled; 250 g crab meat (lump or blue crab); 12 shucked oysters with their liquor; hot sauce, scallions, parsley and cooked long-grain rice

Equipment

Nothing beyond a knife, a board and the usual pots and pans.

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Method

1
Heat the oil in a heavy pot and whisk in the flour. Cook over medium-low heat, stirring constantly, 30-45 minutes until the roux is the color of dark chocolate.
2
Add the trinity and garlic and stir until softened. Add the okra.
3
Whisk in the stock gradually, then add the bay, seasonings and Worcestershire. Simmer 1 hour, skimming the oil.
4
Add the shrimp and crab and cook 3 minutes, then the oysters and their liquor for 1 minute until the edges curl.
5
Season with hot sauce and serve over rice with scallions and parsley.

New Orleans seafood gumbo

Ingredients

Equipment

Method

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