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Delmonico's Seafood Okra Gumbo
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1
Reviews
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By:
Cherry Church
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Delmonico's Seafood Okra Gumbo Recipe explodes with taste using crab, shrimp, oysters, onion, bell pepper, celery, garlic, okra, tomato paste, basil, thyme, bay leaves, lager beer, fish stock, crab boil, Essence, parsley and rice.
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INGREDIENTS
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1 pound gumbo crabs without the legs, rinsed well and quartered
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1 1/4 pounds andouille or other spicy sausage, sliced into 1/4-inch thick slices
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2 cups chopped yellow onions
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1 cup chopped green bell peppers
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1 cup chopped celery
1 tablespoon chopped garlic
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1 pound small okra, stem ends trimmed and sliced 1/2-inch thick
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3 tablespoons tomato paste
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1 tablespoon dried basil
1 tablespoon dried thyme
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2 bay leaves
1/2 cup lager beer
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10 cups shrimp or fish stock
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1 teaspoon liquid crab boil
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3 teaspoons salt
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1/2 teaspoon freshly ground black pepper
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3/4 cup cooled Roux (search recipes)
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2 pounds medium (26 to 30 count) shrimp, peeled and deveined
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1 teaspoon Essence (see recipes)
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1 pint oysters, with their liquor
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2 tablespoons chopped fresh parsley leaves
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Steamed White Rice, for serving
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Chopped Green Onion Tops, for serving
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DIRECTIONS
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1:
To make the gumbo, you must start with a roux base. To the roux add the onions, celery, bell pepper, garlic, and okra (if it ain't got okra, it ain't gumbo!); season with salt, and Essence.
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2:
Mix in the tomato paste, bay leaves, thyme, parsley, black pepper, and basil. Cook for 10 minutes, stirring now and then, until the vegetables are soft.
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3:
Pour in the cooled shrimp stock and crab boil, stir to combine. Bring the mixture to a boil, and then reduce the heat. Simmer for 45 minutes, stirring occasionally, until the gumbo is dark and thick.
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4:
Toss in the shrimp, crab, and oysters, cook about another 15 minutes; adjust seasoning.
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