This seafood gumbo starts with a roux, and it's packed with a variety of shellfish, including oysters, shrimp, and crab.
Feel free to adjust the seafood. Make it with all shrimp or shrimp and crab meat or mussels, or simply shrimp and sliced sausage.
- 1/4 cup medium roux (see recipes below)
- 2 large onions (chopped)
- 3 cups okra (chopped)
- 2 tablespoons oil
- 1 (14.5-ounce) can stewed tomatoes
- 3 cloves garlic (minced)
- 2 quarts water
- Salt (to taste)
- Black pepper (to taste)
- Cayenne pepper (to taste)
- 1/2 cup parsley (finely chopped)
- 6 to 8 green onions (finely chopped)
- 2 pounds shrimp
- 1 cup oysters
- 1 cup crab meat
- 6 crab claws
- Hot cooked rice
Add shrimp to roux and cook for a few minutes. Set aside.
In a large skillet, cook okra and onions in hot oil.
When the okra is just becoming tender, add tomatoes and garlic. Cook a few minutes longer, then add water, salt, and pepper.
Combine shrimp and roux mixture with okra mixture; simmer for about 10 minutes. Add oysters, crab meat, and crab claws; simmer for 15 minutes.
Add parsley and green onions and simmer another 15 to 20 minutes.
Serve with hot cooked rice.