David’s Seafood Gumbo

In Louisiana, we often say “There are as many recipes for gumbo as cooks that make it.” There are many recipes for gumbo that mix seafood and meat (e.g. shrimp and andouille). I would never tell someone else that they were doing it wrong, but I strongly believe that meats overpower the delicate flavors of seafood and am adamant that the best gumbos are pure seafood.

In an 8-quart Dutch oven, heat butter over medium-high heat. Sprinkle in flour and, using a wire whisk or roux spoon, stir constantly until brown Creole roux is achieved. Do not allow roux to scorch. When golden brown, reduce heat to simmer and sauté okra approximately fifteen minutes. Add onions, celery, bell pepper and garlic and sauté approximately 3-5 minutes until vegetables are wilted. Add claw crabmeat and stir into roux. Slowly add shellfish stock, a little at a time, stirring constantly until it is incorporated. Add the gumbo crabs and bring to a low boil, reduce to simmer, and cook approximately 30-45 minutes to cook the vegetables. Add additional stock if necessary to retain volume. Add green onions and parsley. Season to taste using salt, pepper and Crystal. Fold shrimp, lump crabmeat, oysters and reserved oyster liquid into soup. Return to a low boil and cook approximately 5 minutes. Adjust seasonings and serve with cooked rice.