Seafood Gumbo

Photography By Kathryn Brass-Piper | November 19, 2013


  1. Bring chicken broth to a simmer in a saucepan over medium heat. Reduce heat to low, cover, and keep hot.
  2. Heat oil in a large, heavy-bottomed saucepan over medium heat. Gradually sprinkle in flour. Cook, stirring occasionally, until deep brown, about 5—10 minutes. Watch carefully to prevent scorching.
  3. Add onion, green onion, bell pepper, garlic, red pepper, and salt. Cook until vegetables are soft.
  4. Slowly add half the hot chicken broth, stirring. Once combined, add remaining chicken broth, tomatoes, Worcestershire, and hot sauce. Remove from heat, cool, and refrigerate at least overnight, up to 2 days.
  5. To finish and serve, warm gumbo over medium heat. Meanwhile, bring a large pot of salted water to boil. Add shrimp, cover, remove from heat and let stand until cooked through, about 10 minutes.
  6. Peel and devein shrimp and add to gumbo. Add crab, sausage, parsley, bay leaf, and Cajun seasoning to taste. Bring to a simmer and cook for 30 minutes—1 hour, the longer it simmers, the spicier it will be.
  7. Serve over rice and top with additional green onions, if desired.

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  • 10 cups chicken broth
  • 1¼ cups all-purpose flour
  • 1 cup vegetable oil
  • 2 cups chopped onion
  • ½ cup chopped green onion
  • ½ cup chopped green bell pepper
  • 1 clove garlic, minced
  • 1½ teaspoons red pepper
  • 1½ teaspoons salt
  • 1 (15-ounce) can chopped tomatoes with green chilis, such as Rotel
  • ½ cup Worcestershire sauce
  • 2 tablespoons hot sauce, such as Crystal
  • 2½ pounds shrimp, shells on
  • 1¼ pounds crab meat, picked over
  • 1 pound sausage, cooked and sliced
  • ¼ cup chopped parsley
  • 1 bay leaf
  • Cajun seasoning, to taste
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