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Seafood Gumbo

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Servings 6

Ingredients
  

Seafood Gumbo Stock

  • 1-2 cups shrimp shells
  • 3 cups chopped vegetables (onion, celery, leeks, scallions, carrots, parsley, squash, etc.)
  • 3 sprigs fresh thyme
  • 2 cloves garlic
  • 2 dried bay leaves
  • 10 cups water

Mild Creole Seasoning

  • 1 teaspoon salt
  • ¼ teaspoon white pepper
  • 1 teaspoon paprika
  • ½ teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon dried thyme
  • ½ teaspoon dried oregano

Gumbo

  • ½ cup ghee (clarified butter) divided (or tallow or bacon fat)
  • 2 cups frozen okra sliced and thawed
  • ½ cup all-purpose flour
  • 1 medium yellow onion chopped
  • 1 medium bell pepper seeded and chopped
  • 2 stalks celery chopped
  • 2 cloves garlic minced
  • 2 bay leaves
  • 1 pound sausage sliced
  • 5 sprigs fresh thyme
  • 1 tablespoon coconut aminos
  • Sea salt to taste
  • White or black pepper to taste
  • 2 pounds shrimp peeled, deveined, and rinsed
  • 4 cups cooked rice
  • 1-2 teaspoons filé powder
  • Fresh parsley to garnish

Instructions
 

Make the seafood gumbo stock

  • In a large soup pot, place all of the seafood gumbo stock ingredients. Bring to a boil over medium high heat. Reduce the heat to medium-low and simmer for 30 minutes. Strain the stock through a large fine-mesh strainer. Set aside. If not using right away, the stock can be cooled and stored in a glass jar in the refrigerator for up to 3 days.

Make the mild Creole seasoning

  • In a small bowl, stir together all of the Mild Creole Seasoning ingredients until well combined.

Fry the okra

  • Heat 2 tablespoons of the ghee in a large skillet over medium heat. Add the okra and fry for a few minutes. Use a slotted spoon to transfer the okra to a paper towel-lined plate.

Make the roux

  • Whisk together the remaining ghee and the flour in a large soup pot over medium-low heat until for 25 minutes. Whisk constantly, until it turns a rich brown color. Watch closely, being careful not to burn the roux. Remove from the heat and continue whisking until it cools down.

Cook the gumbo

  • Place the soup pot containing the roux back on the stove. Add the onion, bell pepper, celery, and the mild creole seasoning. If you like more seasoning, feel free to increase the amount of spices used. Cook and stir for 5 minutes over medium heat, or until the onions have softened. Add the garlic and bay leaves.
  • Increase the heat to medium-high heat. While whisking or stirring constantly, add the seafood gumbo stock, a few cups at a time. Add the okra, sausage, thyme, and coconut aminos. Bring to a boil, then reduce the heat to low and simmer uncovered for 1 hour. Add more salt and pepper to taste. Stir in the shrimp. Cook for 10 more minutes. Stir in the filé powder.
  • Ladle 2 cups of the hot gumbo into each bowl. Add one cup of rice in the center of each bowl. Enjoy!

Notes

Note: Cool any remaining gumbo by placing the soup pot in an ice bath, then transfer to a covered container and refrigerate immediately to prevent spoilage.