Seafood Gumbo by Bruce Warner

Videography and Production by Ian Warner

Gumbo Ingredients

• Roux
  • 3 cups of flour
  • 1 cup of vegetable oil

• Stock 
  • 8 Quarts of Water
  • 30 ounce can of diced tomatoes
  • 10 garlic cloves sliced
  • 3 bell peppers chopped
  • 2 white onions chopped
  • 1 celery stalk chopped
  • 2 ounces of bay leaves 
  • Salt and pepper to taste

• Shrimp Stock
  • 2 pounds of peeled shrimp shells
  • 1 quart of water
  • 1 stick of butter

• Seafood
  • 2 pounds of peeled shrimp, cut in half
  • 2 pounds of crawfish tail
  • 32 ounces of shucked oyster

Gumbo Recipe

Making the base of the soup is the first step in cooking gumbo. Fill a large boiling pot with 8 quarts of water- add: 1 (30 ounce) can of diced tomatoes; 2 tablespoons of chicken bullion; 1 (2 ounce) bottle of bay leaves; 2 white onions chopped; 3 bell peppers chopped; 10 cloves of garlic sliced; 1 stalk of celery chopped. Bring the soup to a boil and let simmer. Add 1 pound of frozen okra to the soup mix once vegetables are soft. Add salt and pepper to taste. 

The next step is cooking the roux. You will need to mix 3 cups of flour and 1 ½ cups of vegetable oil in a large saucepan over medium heat. Continually stir and rotate to create a dark chocolate brown roux. Add the roux to the soup once the vegetables are soft to thicken the gumbo. 

Start peeling the 2 pounds of shrimp. Add the shrimp peels to a large saucepan with 1 quart of water and 1 stick of butter to create a shrimp stock. Once the stock is brought to a simmer, pour through a strainer into the gumbo. 

Add 2 pounds of shelled shrimp, 2 pounds of bagged crawfish tails, 32 ounces of shucked oysters. Simmer till seafood is cooked.

Add diced parsley, simmer until soft. 

Ready to serve!

Filed under: Class Projects, Entrees, Recipes, Video Features | Tagged: gumbo, seafood |