Seafood Gumbo with Sweet Potato Bacon Biscuits tasted awfully good on another bitterly cold Midwest winter evening.
In preparing this dish Ample Bites used my friend and fellow food enthusiast Tebo Wells’ recipe with a few minor tweaks. The stock was a combination of my own shrimp stock from last year and some chicken stock. Making the roux in the microwave was a big time-saver and it produced a pretty a nice dark caramel color after about 6 minutes total.
(Adapted from Tebo’s Seafood Gumbo recipe)
Serves 8 – 10
2 – 3 lbs. shrimp, peeled and deveined
1 ½ large onions, chopped
2 garlic cloves, peeled and crushed
2 16 oz. cans diced tomatoes with liquid
1 medium bell pepper
4 – 6 green onions (including tops) finely chopped
1 16 oz. bag frozen sliced okra, thawed
1 Tbsp Kosher salt
2 tsp freshly ground black pepper
1 tsp cayenne pepper
1 tsp liquid crab boil
½ cup vegetable oil
5/8 cup all-purpose flour
2 ½ quarts Shrimp Stock
1 lb. lump crab meat
3 – 5 bay leaves
In a large saucepan, warm shrimp stock.
Prepare vegetables. Mix seasonings (salt, pepper, crab boil and cayenne) and set aside.
Make roux: thoroughly mix the oil and flour in a microwave-safe container. Heat on high in microwave for 3 minutes. Stir thoroughly. Repeat for 1 minute. Continue to heat in 1-minute increments until desired color is reached.
In a heavy cast iron pot or Dutch oven, over high heat add the onions and garlic to the roux. Stir constantly until the onions are caramelized, about 12 minutes. Be careful not to burn the roux.
Add the tomatoes, bell pepper and green onions. Stir for 2 minutes.
Add the shrimp stock, okra, seasonings and bay leaves. Stir thoroughly. Bring to a boil. Reduce heat, cover and simmer over medium-low heat for 40 minutes. Let stand until needed – at least an hour – to allow flavors to meld.
Before serving, heat to boiling. Reduce heat and add shrimp and crabmeat. Simmer for 6 – 8 minutes until shrimp are pink. Remove bay leaves and let stand for 15 – 30 minutes before serving. Serve in a large bowls with 1/3 cup of cooked rice in each bowl.