Seafood Gumbo – Compliments of Chef John Reason

by | Mar 23, 2022

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Seafood Gumbo

May 27, 2022

Ingredients

½ lb Louisiana shrimp, peeled & deveined
½ lb Louisiana crab claw meat
1 pint of Louisiana oysters, reserve liquid
2 qt of shellfish stock
1 c vegetable oil
1 ¼ c flour
2 c onion, diced
1 c bell pepper, diced
1 cup celery, diced (about 4 ribs)
3 Tbsp Cajun Maispalm Seasoning
3 Tbsp gumbo file
1 Tbsp hot sauce
½ c chopped parsley
2 c sliced onion
6 c cooked rice

Directions

In a large dutch oven, heat oil, sprinkle flour using wire whisk, stir constantly until dark roux is created.
Once golden brown, add onion, bell pepper, and celery. Cook for 8-10 minutes.
Add Cajun Maispalm Seasoning and gumbo file. Slowly add shellfish stock. Simmer for 1 hour. Add shrimp, crabmeat, oysters with liquid to the gumbo, and return to a low boil. Cook for 10 minutes.
Add green onion, parsley, hot sauce, and adjust any seasoning as needed.
Serve over cooked rice.
Optional: You can add sliced andouille sausage to gumbo if you choose.