Recipe Seafood and Okra Gumbo

othmae
26 Jul, 2022

There are not many unbreakable laws in the world of gumbos. The gumbo's flavor is the only unbreakable rule. While this recipe adheres to tradition by using okra as an ingredient, it deviates from it by calling for alligator sausage (although smoked pork sausages can be substituted). 

Alligators are hunted for both their meat and hides in Louisiana, where they are considered to be legal game. The edible portion is the tail, which has a mild flavor that is comparable to white meat from chicken or veal.

Do you put okra in seafood gumbo?

Seafood and Okra Gumbo ingredients

Vegetable oil, 1 cup

all-purpose flour, 1 cup

1 stick of unsalted butter weighing 1/4 pound

Fresh Garlic, 4 tablespoons. 

4 cups of onions 

two cups of sweet green peppers

1½ cups of celery 

3 entire bay leaves 

2 cups of ripe, fresh tomatoes

Alligator sausage weighing 1 lb

Creole seasoning, 3 tablespoons

Fresh thyme leaves, 1 level tablespoon

10 cups of crab broth 

1 tablespoon of fresh parsley, flat-leaf Italian

2 cups Okra 

¼ cup of Worcestershire sauce 

1 and a half tablespoons of Crystal pepper sauce

1 teaspoon of Kosher salt

one-half teaspoon of freshly ground black pepper

Medium shrimp weighing 1 lb

a half pound of crab meat

¾ pounds of shucked oysters

Green Onions

white rice with a long grain

chili sauce 

the saltine cracker

Steps to Make Seafood and Okra Gumbo

  • In a sturdy 10-inch skillet, mix the flour and oil to make the roux. Using a long-handled metal whisk or a wooden spoon, stir constantly and thoroughly for three minutes over medium-high heat until the mixture is smooth. 
  • The roux should be cooked for about nine minutes, stirring or whisking constantly to prevent scorching, until it turns a peanut-butter brown. Remove from heat and keep whisking continuously for three minutes, or until the roux stops darkening. Place aside.
  • Melt the butter in a large 8-quart saucepan over medium heat. Continually stirring for about a minute, add the garlic and cook until it barely begins to turn golden brown (the color of pumpkin pie filling). After adding the bay leaves and stirring for a minute, add the onions, sweet peppers, celery, and bay leaves. 
  • Stirring constantly, add the tomatoes, sausage, Creole seasoning, and thyme to the pan. Cook, stirring occasionally, and scraping the pan bottom clean, for about five minutes, until all the vegetables are fork-tender. 
  • Stirring thoroughly, add the stock and parsley, and then heat to a boil. For 15 minutes, simmer on lower heat.
  • The reserved roux should be added gradually while being constantly stirred in to ensure complete incorporation. 
  • Add the okra, Worcestershire, 14 cups mildly hot pepper sauce, 14 cup kosher salt, and 14 teaspoons of pepper. Stir to combine. Stirring every few minutes, simmer for 25 minutes. 
  • Let the gumbo cool now if you're making it ahead, which is recommended. Then, cover it and store it in the fridge until you're ready to reheat it and continue the recipe. 
  • After that, stir in the shrimp and crabmeat and cook the shrimp for about two minutes, or until they are halfway done. Never overcook shrimp.
  • Skim off any foam as you add the oysters and bring to a boil. One to two minutes more of cooking is all the oysters need to become plump and have edges that curl. 
  • Get rid of the heat. If necessary, add more kosher salt and pepper to the gumbo.

    • How To Get the Best Browned Meat

    Serving advice: If prepping ahead of time, which is recommended, skip the additional salt and pepper at this point. Instead, allow the gumbo to cool and chill in a covered container in the fridge. In order to prevent the seafood from overcooking, reheat just before serving. If necessary, add additional kosher salt and pepper. 

    If serving right away, season the gumbo with additional kosher salt and pepper to taste. Serve the heated gumbo in cups or bowls over the hot rice, or pass the hot or mildly hot pepper sauce, saltine crackers, and crusty French bread to the table. Garnish with a light sprinkle of green onions.

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