Seafood Gumbo Recipe

Seafood Gumbo Recipe

Shrimp, oysters, and tomatoes come together in this gumbo to give it a bright, fresh flavor.

Ingredients

1/2 cup plus 2 tablespoons unsalted butter, divided

1/3 cup all-purpose flour

¼ cup chopped sweet onion

¼ cup chopped celery

1 teaspoon crushed red pepper

2 cups canned crushed tomatoes

2 teaspoons kosher salt, divided

1 cup seafood stock

2 teaspoons liquid crab boil

2 teaspoons filé powder

2 cloves garlic, minced

1 pound large fresh shrimp, peeled and deveined

1 (8-ounce) container shucked oysters, drained

1 cup dry white wine

Garnish: chopped fresh parsley

Instructions

In a large Dutch oven over medium-high heat, melt ¼ cup butter. Add flour, and whisk vigorously until combined. Cook, stirring frequently, until a light brown roux forms, about 10 minutes. Remove from heat, and set aside.

In a large skillet, melt ¼ cup butter over medium high heat. Add onion, celery, and pepper, and cook until tender, about 3 minutes. Stir mixture into the roux.

Stir tomatoes, 1 teaspoon salt, and seafood stock into roux, and simmer until thickened, about 15 minutes. Stir in crab boil and filé powder.

In a large skillet over medium high heat, melt remaining 2 tablespoons butter. Add garlic, remaining 1 teaspoon salt, and cook until fragrant, about 30 seconds. Add shrimp, and cook until pink, about 2 minutes per side; add oysters, and cook about 2 minutes. Add white wine, and simmer 2 minutes. Stir seafood mixture into vegetable mixture, and serve immediately. Garnish with chopped fresh parsley, if desired.