How to Make Seafood Gumbo (The New Orleans Secret Recipe)

andouille sausage

🥗Healthier: turkey sausage

💰Cheaper: smoked sausage

Turkey sausage reduces fat while maintaining flavor.

crab meat

🥗Healthier: imitation crab

💰Cheaper: canned tuna

Imitation crab is lower in cost and can mimic texture.

okra

🥗Healthier: green beans

💰Cheaper: frozen peas

Green beans provide a similar crunch and flavor.

shrimp

🥗Healthier: chicken

💰Cheaper: frozen shrimp

Frozen shrimp can be more affordable and convenient.

Peel the shrimp and remove the antennas.

Take the shrimp shells and place them in a pot with oil, heating them until they start to get color.

Remove the veins from the shrimp by cutting along the back and pulling out the digestive vein.

Add the shrimp shells to the pot and keep the temperature medium to low to avoid burning.

Add trinity vegetables (celery, green bell pepper, onion) and a bay leaf to the pot to sweat the vegetables.

Add 1 and 1/2 tsp of tomato puree to the vegetables and cook it out to avoid a raw tomato flavor.

Pour in chicken stock and let it simmer to marry the flavors.

Shuck the oysters and ensure they remain intact without being broken.

Make a dark roux using equal parts avocado oil and flour, stirring constantly to avoid burning.

Add the trinity vegetables and andouille sausage to the roux to cool it down and prevent further cooking.

Season with a pinch of salt and cayenne pepper, and let the vegetables caramelize.

Strain the shrimp stock into the roux mixture and stir to combine.

Let the mixture cook until the vegetables are soft, then add the seafood (shrimp, crab, oysters) gently to poach.

Cook the seafood for about 5 minutes until just done, being careful not to overcook it.

Chop spring onions for garnish.

Serve the gumbo into bowls.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens