Spicy Seafood Gumbo - Just Dutch Oven Recipes


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Spicy Seafood Gumbo

1 cup vegetable oil
1 cup all-purpose flour
4 medium onions, chopped
8 stalks celery, chopped
3 cloves garlic, minced
4 (14 1/2 oz.) cans ready to serve chicken broth
2 (28 oz.) cans whole tomatoes, undrained and chopped
2 (10 oz.) package frozen sliced okra, thawed
1 lb. Crab claws
1/4 cup Worcestershire sauce
1 Tbsp. hot sauce
5 bay leaves
1/2 cup minced fresh parsley
2 tsp. dried whole thyme
2 tsp. dried whole basil
2 tsp. dried whole oregano
2 tsp. rubbed sage
1 tsp. pepper
2 lb. unpeeled medium size fresh Shrimp
1 quart Standard Oysters, undrained
1 lb. fresh Crab Meat, drained and flaked
1 lb. fish Fillets, cut into 1-inch cubes
Hot cooked rice
Gumbo file (optional)


Combine oil and flour in a cast-iron skillet; cook over medium heat 20 minutes, stirring constantly, until roux is the color of chocolate. Stir in onion, celery, and garlic; cook 10 minutes, stirring often. Transfer mixture to a Dutch oven. Add chicken broth and next 12 ingredients; simmer 2 hours, stirring occasionally.

Peel and devein Shrimp. Add Shrimp, Oysters, Crab Meat, and fish to Dutch oven; simmer 10 to 15 minutes.