Main Dishes

Louisiana Seafood Gumbo (Rigged)

77

I have been talking about this recipe for a few years now. Why? Because it taught me, a woman born and raised in South Louisiana, how to make gumbo. The one dish I was always afraid to attempt. Hubby is a fan of Food Network‘s Alton Brown and he told me about Alton Brown’s recipe for seafood gumbo. This recipe is simple and produces fantastic seafood gumbo. How do I know? Because the best cook that I know ate mine and said so…my maternal grandmother!

8 fluid ounces vegetable oil
8 ounces all-purpose flour
4-1/2 pounds raw ( whole, head-on medium-sized shrimp )
4 quarts water
2 cups diced onion
3 cups diced celery
3 cups diced green peppers
4 tablespoons minced garlic
3 cups peeled ( seeded, and chopped tomato )
2 tablespoons kosher salt
3 teaspoons freshly ground black pepper
2 teaspoons fresh thyme ( chopped )
1 to 2 teaspoons cayenne pepper ( depending on your tolerance of heat )
2 bay leaves
1 pound fresh crab fingers
2 to 3 pounds andouille sausage ( cut into 1/4-inch pieces and browned )
2 tablespoons gumbo file powder

Preheat the oven to 350 degrees F.

Place the vegetable oil and flour into a 5 to 6-quart cast iron pot and whisk together to combine. Place on the middle shelf of the oven, uncovered, for 1 1/2...
See the full directions on my site

Nutritions

Calories
2966

Sodium
14880mg
620% DV

Fat
329g
506% DV

Protein
71g
143% DV

Carbs
249g
84% DV

Fiber
73g
292% DV