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Traditional Louisiana Seafood Gumbo

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  • 1.5 lbs of 21/25 shrimp
  • 2 lbs of drum Fillet boneless skinless cut into small pieces
  • 1 lb of oyster meat
  • 3/4 cup of Vegetable Oil
  • 1 cup of All Purpose Flour
  • 1 Bay Leaf
  • 2 Onions
  • 1 Green Bell Pepper
  • 1 Big Bunch of Celery
  • 1 Jalapeno
  • 1 quart of Okra Fresh or Frozen
  • 1 lb of Sausage Andouile is traditionally used
  • 1 can of Whole Corn
  • 1 tbs of cayenne pepper
  • 1 tsp of fresh thyme
  • 2 tbs of kosher salt
  • 1 tbs of course black pepper
  • 2 tbs of Slap Ya Mama Cajun Seasoning
  • 1 can of Whole Peeled Tomatoes
  • A bunch of green onions


  • Begin by making a roux. I personally use a ratio of 3/4 cup of oil per 1 cup of flour. Mix to a paste like consistency. I cheat by heating the oven up to 350 degrees and baking the roux for approx 2 1/2 hours until brick red. Whisk frequently to cook evenly.
  • While roux is in the works, start your shrimp stock. Use 1.5 lbs gulf shrimp. Field dress the shrimp as normal but keep all excess parts!! De-vein and set the shrimp back in the fridge for later.
  • Add shrimp heads, tails, legs, guts to a small stock pot. Add 2 quarts of water, onion skins, celery leaves/trimmings and 1 Bay leaf. Bring to a boil, then reduce heat to simmer for approx half an hour, until liquid reduces by half. After reducing strain all solids out of the stock.
  • Make the holy trinity 2:1:1: 2 parts onion, 1 part celery, 1 part bell peppers chopped roughly. Add a little vegetable oil to skillet and cook until veggies are softened, but not caramelized. Add a jalapeno for that Texas kick.
  • Slice and lightly brown 1 qt of fresh okra. (frozen is okay also if not in season. This is the thickening agent for the gumbo, as well as yummy!)
  • Slice and brown 1 lb Andouille sausage or sausage of your choice.
  • Get a large stock pot, 6 quarts or larger. Put pot on low to medium heat and transfer the brick red roux to it.
  • Add the trinity and stir well for about 5 mins. you need to keep the roux moving so it does not burn. It is very thick and pasty until the next step.
  • Add the Shrimp stock and tbs of Cayenne pepper of two. Also add a tbs of kosher salt, a tbs of course black pepper, and a tsp of thyme. use fresh thyme if you have it. Also add 2 tbs of Slap ya Mama Cajun Seasoning. Allow the stock and roux/veggies to cook for 20-30 minutes to allow the fats to merge
  • Time to add the tomatoes. Amounts vary to taste, but for seafood gumbo i like to use 28 to 32 oz. please feel free to use fresh whenever possible, just remember to peel and de-seed them.
  • Put sausage, okra, tomato, corn in the pot.
  • Add 2-3 quarts of water and cook at low to med heat for 1-2 hours uncovered to reduce and thicken. Now is the time to start tasting and adjusting your spices to taste. At this point it has a light “bite” to it because i used 2 tbs cayenne
  • Place Oysters and cut Drum in pot.
  • At this point i cook for about 10-15 minutes more and remove from heat. Shrimp is the last addition, but DO NOT add it until you are about 10 minuted from serving. Shrimp becomes rubbery and chewy when overcooked. The last garnish that I add is green onions. Take a bunch and trim the greens off and roughly chop the greens. Add last just before serving over rice (classic), potato salad, sweet potatoes, or whatever your preference to add a fresh onion flavor.
  • Enjoy!!


Note: One thing to remember about gumbo is that it all starts with a great seafood stock which is essential to the finished dish.

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