Seafood Gumbo Roux

In an 8 quart stockpot heat oil over medium heat for about 5 minutes.

Seafood gumbo roux. Add flour and stir together to form a roux. A flavorful gumbo without all the stovetop cooking time. Cook vegetables stirring often for 5 minutes. A recipe for seafood gumbo that contains oysters crab and shrimp in a spicy thick broth made with spices aromatic vegetables and a dark roux.

The key to the best gumbo is a milk chocolate colored roux which can be tricky as it is at its peak just before being burned. In a black iron pot or skillet heat the oil over medium high heat to approximately 300 degrees f. There s nothing like a warm bowl of gumbo and i especially like a seafood gumbo. Cook stirring often until roux is the color of peanut butter about 20 minutes.

The trick is to stir stir stir and don t let it burn making roux takes more than 30 minutes usually depending on your batch it should be more the color of chocolate that s the key to a good roux. This delightful seafood gumbo is full of shrimp and crab and it has a nice spicy kick. Creole gumbo typically contains seafood and often crushed tomatoes and cajun gumbo is seafood and fowl based though typically not together but one thing is for certain it all comes down to the roux. Stir okra into the vegetable mixture and cook until tender about 15 minutes.

Scale 1x 2x 3x ingredients. Next time i might use an alternative for the crab meat due to finding a few shells. Once you make the roux it s up to the slow cooker to do the work. Where most seafood gumbos revolve around a peanut butter colored roux include tomatoes are lighter and feature okra link s gumbo had its shrimp and crabs swimming in a classic dark chocolate cajun roux no tomato at all and was thickened with file powder.

The cooked roux is the feature flavor and the darker it is the stronger the flavor. The gumbo simmers to a delicious end with fresh chopped parsley and green onion tops for added flavor and color. A true cajun gumbo has a very dark roux not the color of a copper penny. Add onion bell pepper celery garlic and okra.

Light brown cajun roux. Using a wooden roux spoon slowly add the flour stirring constantly until the roux is peanut butter in color approximately two minutes.