Mardi Gras ; Seafood Gumbo

Thanks for stopping bye today. Mardi Gras is next Tuesday but the parades are already rolling. So drop bye and grab a bowl of Gumbo …. Enjoy!!

  • 1 tablespoon vegetable oil
  • 2 cups diced yellow onion
  • 1 cup diced celery
  • 1 cup diced green bell pepper
  • 2 tablespoons minced garlic
  • 1 cup diced green onion tops
  • ½ cup chopped flat-leaf parsley
  • 4 cups sliced smoked pork sausage
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon white pepper
  • 1 teaspoon smoked paprika
  • 1 teaspoon cayenne
  • 1 teaspoon hot sauce
  • 3 quarts seafood stock
  • 1 cup dark Cajun roux, such as Rox’s Roux
  • 4 gumbo crabs
  • 1 dozen raw Louisiana oysters
  • 2 pounds (21 – 25-count) Gulf shrimp
  • 1 pound Gulf crabmeat (claw or white lump)
  • 1 pound Louisiana crawfish tail meat
  • 6 cups cooked long-grain white rice, such as Supreme
  1. In a cast-iron pot with a heavy lid over medium-high heat, add the oil and sauté the onion, celery, bell pepper, garlic, green onion tops, parsley, and sausage for 5 minutes. Add all the spices and hot sauce. Add the seafood stock, roux, and gumbo crabs. Close the lid and lower the heat to a simmer. Let cook for 1 hour.
  2. Uncover and skim any oil or foam from the surface of the gumbo. Taste and adjust the seasonings. Add the remaining seafood. Cover and let cook at a simmer for 20 minutes.
  3. Ladle the gumbo in bowls over cooked Louisiana white rice. Serve with gumbo filé and hot sauce on the side along with diced green onion tops and lots of hot French bread.

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