Seafood Gumbo
 
Makes 6 to 8 servings
Ingredients
  • 1 cup vegetable oil
  • 1 cup all-purpose flour
  • 1½ cups chopped onion
  • 1 cup chopped green bell pepper
  • 1 cup chopped red bell pepper
  • 1 cup chopped celery
  • 3 tablespoons minced garlic
  • 3 cups chopped okra
  • 1½ cups beer, such as Abita Amber
  • 6 cups seafood stock
  • 2 tablespoons filé powder
  • 2 bay leaves
  • 2 teaspoons Cajun seasoning
  • 1 (8-ounce) container crab claw meat, picked free of shells
  • 3 teaspoons Worcestershire sauce
  • 2 teaspoons kosher salt
  • 1½ teaspoons cayenne pepper
  • 1 pound medium fresh shrimp, peeled and deveined
  • 1 pound red snapper fillets, chopped
  • 2 (8-ounce) containers shucked oysters
  • 1 (8-ounce) container jumbo lump crabmeat, picked free of shells
  • ¼ cup chopped fresh parsley
  • Hot cooked rice
  • Garnish: chopped green onion
Instructions
  1. In an 8-quart stockpot, heat oil over medium heat for about 5 minutes; add flour, and stir together to form a roux. Cook, stirring often, until roux is the color of peanut butter, about 20 minutes.
  2. Add onion, bell pepper, celery, garlic, and okra. Cook vegetables, stirring often, for 5 minutes. Add beer, stock, filé, bay leaves, Cajun seasoning, crab claw meat, Worcestershire, salt, and cayenne. Bring mixture to a boil; reduce heat to medium, and simmer for about 1 hour.
  3. Add shrimp, fish, oysters, and lump crabmeat to mixture. Cook for 8 to 10 minutes or until seafood is cooked through; add parsley.
  4. Serve with rice, and garnish with green onion, if desired.
Recipe by Louisiana Cookin at https://www.louisianacookin.com/seafood-gumbo/