Cajun·non-vegetarian·medium

Jean's Seafood Gumbo

Name: Jean's Seafood Gumbo
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 9 servings
Cuisine: Cajun
Ingredients: 2.0 pounds shrimp; 12.0 crabs; 4.0 stalks celery; 0.5 cup parsley; 2.0 peppers; 1.0 large onion; 1.0 cup green onions; 4.0 cloves garlic; 3.0 bay leaves; 1.0 ounce tomato paste; 4.0 teaspoons vegetable oil; 0.5 cup flour; 2.0 teaspoons salt; 2.0 teaspoons ground pepper; 0.5 teaspoon thyme; 1.0 teaspoon worcestershire sauce; 1.0 can canned tomatoes; 1.0 can all the tabasco sauce you handle; 9.0 servings creole seasoning; 1.0 pound andouille

Ahoy there, seafood lovers! Today, I'm sharing with you my special recipe for Jean's Seafood Gumbo. Now, gather up your shrimp, crabs, celery, parsley, peppers, onion, green onions, garlic, bay leaves, and tomato paste, because we're diving into a flavor-packed adventure! Anecdote: One time, I accidentally mistook sugar for salt while making this gumbo. Let's just say it turned out to be a sweet and savory surprise! Pro tip: To really amp up the flavor, don't skip the step of simmering the gumbo for at least an hour. This allows all the ingredients to marry together in delicious harmony. Now, follow the full recipe on the source website, and get ready to savor the bold and rich flavors of Jean's Seafood Gumbo. It's a dish that not only warms the soul but also fills your belly with happiness. So roll up your sleeves, put on your apron, and get cooking! And remember, a little kitchen mishap here and there just adds to the fun of it all. Bon appétit!

80 min(prep 20 + cook 60)

9 servings

350 kcal

4.6

Ingredients

shrimp2.0 pounds
crabs12.0
celery4.0 stalks
parsley0.5 cup
peppers2.0
onion1.0 large
green onions1.0 cup
garlic4.0 cloves
bay leaves3.0
tomato paste1.0 ounce
vegetable oil4.0 teaspoons
flour0.5 cup
salt2.0 teaspoons
ground pepper2.0 teaspoons
thyme0.5 teaspoon
worcestershire sauce1.0 teaspoon
canned tomatoes1.0 can
all the tabasco sauce you handle1.0 can
creole seasoning9.0 servings
andouille1.0 pound

Nutrition

350 kcalper serving

Protein25g33%

Carbs30g39%

Fat15g20%

Fiber4g5%

Sugar2g3%

Directions

1
Peel and devein the shrimp, reserving the shells. Clean the crabs and set aside.
2
In a large pot, heat the vegetable oil over medium heat. Add the flour and stir constantly to make a dark brown roux, about 20-25 minutes.
3
Add the chopped onion, celery, bell peppers, and green onions to the roux. Cook until softened, about 5 minutes.
4
Stir in the minced garlic, bay leaves, thyme, salt, black pepper, and Creole seasoning. Cook for 1 minute until fragrant.
5
Add the tomato paste and canned tomatoes, breaking them up with a spoon. Cook for 2 minutes.
6
Pour in 6 cups of water and the reserved shrimp shells. Bring to a boil, then reduce heat and simmer for 30 minutes.
7
Strain the broth through a sieve, discarding solids. Return the liquid to the pot.
8
Add the andouille sausage, crabs, and Worcestershire sauce. Simmer for 15 minutes.
9
Stir in the shrimp and Tabasco sauce. Cook until shrimp are pink, about 3-4 minutes. Remove bay leaves and serve over rice, garnished with parsley.

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