Prep Time 30 mins Cook Time 2 hrs Rest Time 30 mins
½ cup all-purpose flour
¼ cup vegetable oil
¼ cup butter
12 ounces fresh or frozen okra chopped
2 tablespoons white vinegar
2 cups dried long grain rice
12 ounces andouille sausage, sliced (omit if you don’t eat andouille sausage)
1 large sweet onion peeled and chopped
1 large green bell pepper
1 cup chopped celery
4-5 cloves garlic minced
1 habanero pepper seeded and minced (or serrano)
8 cups seafood stock
1 tablespoon Worcestershire sauce
2 teaspoons dried thyme
2 teaspoons Cajun seasoning
1 bay leaf
1 pound crawfish
1 pound small “gumbo crabs” or blue crabs or crab meat
1 pound large raw shrimp cleaned
1 pint shucked oysters optional
1 cup chopped parsley and/or chopped scallions for garnish
Make the Roux: Set a large 7-8 quart saucepot over medium-high heat. Add the flour, oil, and butter. Whisk well to break up any clumps. Cook the roux
for 30-40 minutes, whisking regularly, until it is the color of milk chocolate.
Prep: Meanwhile, chop sausage, all the vegetables, and herbs.
De-Slime the Okra: Set a smaller saucepot filled with water and over high heat. Add the vinegar. Once boiling, add the chopped okra. Boil for 3-4 minutes to reduce the slime. Then drain and set aside.
Build the Base: Once the roux is a dark rich brown color, add in the andouille sausages. Fry it in the roux for 1-2 minutes, then add in the chopped onion, bell pepper, celery, garlic, and habanero. Stir and sauté for 8-10 minutes.
Slow Simmer: Add in the seafood broth, Worcestershire sauce, thyme, Cajun seasoning, bay leaf. Stir well. Then mix in the crawfish and whole crabs. Simmer on low for 1 hour.
Cook the Rice: Use the same smaller pot you used for the okra to cook the rice. Cook according to the package instructions. Once cooked, fluff the rice, and cover until ready to use.
Finish: Now add the shrimp, oysters (plus crabmeat if using), and okra. Simmer another 5 minutes.
Rest: Cover the gumbo pot and turn off the heat. Let the gumbo rest for at l
east 30 minutes, so all the flavors have longer to mix and mingle, without overcooking the seafood.
To Serve: Rewarm the gumbo, if needed, for 2-3 minutes. Then serve it in large bowls with a heaping scoop of rice, and a sprinkling of parsley and/or scallions.
Notes Depending on where you live, it might be tricky to find certain types of seafood. You can certainly swap what is fresh and available to you for the crawfish and small crabs. Just follow the rule, if it’s in shells simmer for an hour. If it’s not, only simmer for a few minutes.