Seafood Gumbo

Courtesy Hoffman Media

The quintessential Louisiana meal, packed with seafood and loaded with flavor.
Cook/Prep Time: 1 Hour: 45 MinutesServings: 8


1 cup vegetable oil
1 cup all-purpose flour
1 1/2 cups chopped onion
1 cup chopped green bell pepper
1 cup chopped red bell pepper
1 cup chopped celery
3 Tbsp. minced garlic
3 cups chopped okra
1 1/2 cups beer, such as Abita Amber
6 cups seafood stock
2 Tbsp. file powder
2 bay leaves
2 tsp. Cajun seasoning
1 (8 oz.) container crab claw meat, picked free of shells
3 tsp. Worcestershire sauce
2 Tbsp. kosher salt
1 1/2 tsp. cayenne pepper
1 lb. medium fresh shrimp, peeled and deveined
1 lb. red snapper fillets, chopped
2 (8 oz.) containers shucked oysters
1 (8 oz.) container jumbo lump crabmeat, picked free of shells
1/4 cup chopped fresh parsley
Hot cooked rice
Garnish: chopped green onion


In an 8-quart stockpot, heat oil over medium heat for about 5 minutes; add flour, and stir together to form a roux. Cook, stirring often, until roux is the color of peanut butter, about 20 minutes.
Add onion, bell pepper, celery, garlic, and okra. Cook vegetables, stirring often, for 5 minutes. Add beer, stock, file powder, bay leaves, Cajun seasoning, crab claw meat, Worcestershire, salt, and cayenne. Bring mixture to a boil; reduce heat to medium, and simmer for about 1 hour.
Add shrimp, fish, oysters, and lump crabmeat to mixture. Cook for 8 to 10 minutes or until seafood is cooked through; add parsley.
Serve with rice, and garnish with green onion, if desired.

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