Basic Seafood Gumbo

This seafood gumbo is a classic Southern dish made with various shellfish, a rich roux, herbs, okra, and a medley of vegetables. The depth of flavor in this gumbo comes from the careful simmering of homemade shrimp stock, the use of fresh seafood, and the slow cooking process that allows all the ingredients to meld together into a hearty and flavorful stew. Perfect for a cozy meal, this gumbo can be served alone or with a side of hot boiled rice for a complete and satisfying dish.

Ingredients

For the Stock

• 3 quarts water
• 2 bay leaves
• 1 teaspoon lemon juice
• 1 small onion, cut into wedges
• Salt, to taste
• Ground black pepper, to taste

For the Gumbo

• 2 pounds shrimp in shells
• 1 1/2 cups crabmeat
• 1 teaspoon parsley, or to taste
• 2 pounds okra, sliced
• 4 tablespoons bacon grease, butter, or duck fat, divided
• 4 medium tomatoes, peeled and chopped
• 2 medium onions, finely chopped
• 2 green peppers, finely chopped
• 1/2 teaspoon crushed red pepper, or to taste
• 4 tablespoons brown roux (see recipe below)
• 1/4 teaspoon salt, or to taste
• 1/2 teaspoon ground black pepper, or to taste
• 1/4 teaspoon ground dried thyme (optional)
• 1/4 teaspoon dried parsley (optional)
• 1 cup cooked rice (optional for serving)

Directions

Make the Shrimp Stock

1. Boil the Stock:
   Bring the water to a boil in a large Dutch oven with the bay leaves, lemon juice, onion wedges, salt, pepper, and parsley. This mixture forms the base of your flavorful shrimp stock.
2. Add the Shrimp:
   Rinse the shrimp thoroughly, leaving them unpeeled. Add the shrimp to the boiling stock and cook for 2 minutes. The shrimp should turn pink and start to curl.
3. Peel the Shrimp:
   Remove the shrimp from the pot, peel them, and set the shrimp meat aside in the refrigerator. Return the shrimp shells to the stock in the Dutch oven and continue to simmer the shells to extract maximum flavor.

Prepare the Gumbo Base

1. Heat the Fat:
   In a large heavy skillet or sauté pan, heat 2 tablespoons of bacon grease, butter, or duck fat over medium heat.
2. Sauté the Okra:
   Add the sliced okra and sauté until soft and slightly browned, about 10 minutes. This step helps reduce the okra's sliminess, ensuring a better texture in the final dish.
3. Combine with Tomatoes:
   Transfer the sautéed okra to a large stew pot and add the chopped tomatoes. Stir well to combine.

Sauté the Vegetables

1. Sauté the Onions and Peppers:
   Clean the skillet, then heat the remaining 2 tablespoons of bacon grease, butter, or duck fat over medium heat.
2. Add the Vegetables:
   Add the finely chopped onions, green peppers, and crushed red pepper to the skillet. Sauté until the vegetables are softened and fragrant, about 5-7 minutes. The combination of onions and peppers forms the aromatic base of the gumbo.
3. Combine with Okra:
   Transfer the sautéed vegetables to the stew pot with the okra and tomatoes, stirring to combine.

Incorporate the Roux

1. Warm the Roux:
   Warm the brown roux over low heat in a separate saucepan until it is smooth and slightly thinned.
2. Strain the Stock:
   Strain the shrimp stock to remove the shells and any solids, then gradually stir about 2 quarts of the strained stock into the warmed roux, whisking constantly to ensure a smooth consistency. The roux thickens the stock and adds a rich, nutty flavor.
3. Combine with Vegetables:
   Once well blended, pour the roux and stock mixture into the large stew pot with the vegetables.

Simmer the Gumbo

1. Simmer:
   Bring the gumbo to a boil, then reduce the heat and let it simmer for 1 1/2 hours. Stir occasionally and monitor the liquid level, adding more strained stock as needed to maintain a stew-like consistency.
2. Adjust Seasoning:
   Taste the gumbo and adjust the seasoning with additional salt, pepper, thyme, and parsley if desired. Simmer for another 1 to 2 hours, allowing the flavors to deepen and develop.

Add the Seafood

1. Add Shrimp and Crabmeat:
   In the final 15 minutes of cooking, add the reserved shrimp and crabmeat to the gumbo. Stir gently to combine and cook until the seafood is heated through.

Serve

1. Serve Hot:
   Serve the gumbo hot on its own or over a bed of hot-boiled rice. The rice helps to soak up the flavorful broth, making each bite rich and satisfying.

Additional Tips

• Making the Roux: If you don't have a prepared roux, you can make a quick roux by cooking equal parts flour and fat (like butter or oil) over medium-low heat, stirring constantly until it reaches a deep brown color.
• Seafood Variations: During the final cooking stages, you can add other seafood such as oysters, clams, or firm white fish to the gumbo.
• Make-Ahead: Gumbo often tastes even better the next day. Prepare it a day before serving, refrigerate, and reheat gently.

This Basic Seafood Gumbo is a hearty, flavorful dish for sharing with family and friends. Its rich, deep flavors are a testament to the slow cooking process, and the combination of seafood, vegetables, and spices creates a dish that’s both comforting and satisfying. Enjoy it with a side of cornbread or a cold beer for a true Southern experience!