Seafood Gumbo
Serves: 2
Amie Torphy
1 January 1970
Based on User reviews:
52
Spice
44
Sweetness
44
Sourness
39
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
1 cup
All-Purpose Flour1 cup
Vegetable Oil2 cups
Onion (finely chopped)450 g
Crabmeat1 bunch
Scallions (finely chopped)Directions:
1
Make the roux: Combine the flour and vegetable oil in a wide Dutch oven over medium-low heat and cook, whisking constantly, until dark brown, about 45 minutes
2
Remove from the heat and set aside
3
Bring 10 quarts water to a boil in an extra-large, wide pot
4
Stir in the onion, bell peppers and roux and cook over medium heat, stirring occasionally, until the vegetables are very soft, about 45 minutes
5
Add the blue crab and lobster tail and boil until cooked through, 15 to 20 minutes
6
Remove the lobster tail and crab; discard the crab
7
Let the lobster cool slightly, then remove the meat from the shell and cut into small chunks; refrigerate until ready to use
8
Add the Creole seasoning to the pot and bring to a boil; cook until the liquid reduces by one-quarter, about 1 hour, 30 minutes
9
Add the shrimp and cook over medium heat until firm, about 20 minutes
10
Add the crabmeat and reserved lobster meat and cook 10 minutes
11
Stir in the scallions and parsley and remove from the heat
12
Cover and let stand 30 minutes
13
Serve over rice
14
Photograph by Yunhee Kim