Seafood gumbo epitomizes Louisiana’s cuisine and is as synonymous with Louisianan culture as jazz or the bayou. This stew is thick, dark and usually contains a mixture of seafood, rice and meat. No one is sure whether seafood gumbo is Cajun or Creole in origin but both have their own ways of preparing this famous stew. Cajun gumbo has a dark roux, spicy and has a mix either of seafood or fowl. Creole gumbo contains seafood, tomatoes and a thickener. Sausage, such as andouille or chorizo and/or smoked pork may be added to either version. Gumbo dates back to the 18th century when it was introduced to Louisiana and is a mix of French, Spanish, West African and Native American. For that reason, gumbo is cited as the melting pot of Louisian cooking.
Ingredients in Seafood Gumbo
- 6 tbsp of vegtable oil
- 5 tbsp of plain flour
- 250 g of Chorizo sliced
- 4 celery sticks, chopped
- 2 red peppers, cored, deseeded and chopped
- 2 bay leaves
- 2 red onions
- 800 ml of chicken stock
- 2 red chillies (seeded if you aren’t a spicy food fan)
- 425g white crabmeat
- 6 spring onions, chopped
- 1 tsp of cayenne pepper
- coarse salt and black pepper
- 12 praws
- 2 cups rice
Preparation of Seafood Gumbo
Heat oil in a large pot over medium heat. Sprinkle in flour, stirring until the mixture turns golden brown, creating a roux (the essential ingredient in any gumbo).
Pour in the onions, celery, red peppers, bay leaves and garlic. Stir frequently until vegetable are soft (approximately 10 minutes). Add in the chorizo an cook for another 3 minutes.
Slowly add in the stock, stirring continuously. Set the concoction to simmer, stirring often until the stock becomes thick and vegetables are soft (approximately 30 minutes).
Pour in the crabmeat, spring onions, cayenne, prawns, salt, pepper and chillies and stir well. Simmer for a few more minutes.
Ladle the seafood gumbo into large bowls over rice.
Enjoy seafood gumbo on a cold day or when you are hungry and looking for something hearty to fill you up.