For one thing, Gumbo is NEVER the same.
You add what you have on hand.
Most Cajun and Creole Recipes are designed that way.
But first, as they say down the Bayou, you have to make the ROUX
Roux is typically made from equal parts of flour and fat by weight.
For ease, we like to use Savoie’s “Dark Roux” And that's pronounced Sav-Wa's NOT Sa voy
Seafood Gumbo
4Qts of water
4TBS of Roux (Dark)
1LB or more of Crab Meat
1Lb of Shrimp, Crawfish Tails or BOTH
The Trinity: Onions, Bell Pepper, Cellery
1 LG Sweet Onion (Chopped)
1 Bell Pepper (Chopped)
2 Large stalks of Celery (Chopped)
1/2 Cup Green Onions
1/2 Cup Parsley
Add Roux to water and heat a rolling boil for 15 min
Add Vegetables and cook on low heat for 30-60 min.
Add Parsley, Green Onions and Seafood or 15 min and simmer
Serve over Rice.
You can add “Hot Sauce”
You can substitute any protein: Tasso, Sausage, Chicken, Pork…OR combine.
There are no rules.
Note: If you use raw meats cook for 1-2 hours BEFORE you add Parsley, Green Onions and/or Seafood
Also, a true Louisiana Gumbo cooks the meat on the bone and crab meat with the claws.
It is the ingredients that make a Gumbo. And don't rush it