Gumbo is a comforting bowl of goodness full of seafood and veggies
Prep Time 15 minutesminutes
Cook Time 3 hourshours45 minutesminutes
Total Time 4 hourshours
Servings 8
Author Meme
Ingredients
12cupswater
2poundsunpeeled shrimp
6gumbo crabs
1carrotroughly chopped
2tablespoonflour
1tablespoonoil
6stalkscelerydiced {1 ½ cups}
2largeonionsdiced {3 cups}
2bell peppersdiced {2 cups}
4clovesgarlicminced
8cupsseafood stock
15ouncecan no salt added diced tomatoes
16ouncebag frozen chopped okra
3bay leaves
1teaspoonthyme
½teaspoonsalt
½teaspoonpaprika
½teaspooncayenne pepper
¼teaspoonground black pepper
1tablespoonWorcestershire sauce
¼cupchopped fresh parsley
Instructions
Make the stock
Fill a large stock pot with 12 cups water. Peel the shrimp and add the shrimp shells to the water. Add the gumbo crabs, carrots, and leftover vegetable scraps {from the onion, bell peppers, celery, and garlic} to the pot. Bring to a boil, reduce heat to a simmer, and simmer for 2 hours. Strain and reserve stock {you'll need 8 cups}.
Make the gumbo
Heat a large soup pot or dutch oven over medium heat. Stir in the flour and stir constantly for 5-15 minutes, until it is golden brown in color.
Add in the oil and cook, stirring constantly, for another 2 minutes. Add in celery, onions, and bell peppers, and stir everything together. Sauté for 10 minutes.
Stir in the garlic and then add in tomatoes, okra, bay leaves, thyme, salt, paprika, cayenne pepper, black pepper, and Worcestershire sauce. Slowly stir in stock and bring to a boil. Reduce heat to a simmer and simmer for an hour, stirring occasionally.
Stir in your peeled shrimp {and reserved gumbo crabs if using} and parsley, and cook 30 minutes. At this time, you can cook your rice if using.
Notes
*You can use lots of different types of flour. I have successfully used white whole wheat, whole wheat pastry, and brown rice flour. This batch was used with rice flour, and I thought it turned out great*If you aren't interested in making your own stock, skip the first step and just use 8 cups of seafood stock in the gumbo.*You can leave out the gumbo crabs if you can't find any, but I just love the extra flavor it gives.*If you buy already peeled shrimp, you'll use about 1.5 pounds of peeled shrimp.*Gumbo freezes really well!*Makes 16 cups.