This seafood gumbo, brimming with succulent shrimp, in the tradition of classic Southern Cajun cuisine, calls for a refreshing beer and a leisurely weekend afternoon solely dedicated to the joy of cooking.”

My French Quarter Seafood Gumbo

INGREDIENTS

• 1 cup vegetable oil
• 1 cup all-purpose flour
• 1 1/2 cups chopped onion
• 1 cup chopped green bell pepper
• 1 cup chopped red bell pepper
• 1 cup chopped celery
• 3 Tbsp minced garlic
• 3 cups fresh chopped okra
• 1 1/2 cups beer,
• 3 Tbsp seafood base
• 6 cups water… Add to seafood base to make stock
• 2 Tbsp Gumbo file powder
• 2 bay leaves
• 2 teaspoons Cajun seasoning
• 6 blue crabs
• 1 lb andouille sausage cut 1/4 inch
• 2 lb cut chicken wings
• 2 lb turkey necks cut 1 inch
• 3 tsp Worcestershire sauce
• 2 Tbsp kosher salt
• 1 1/2 tsp cayenne pepper
• 1 pound medium fresh shrimp, peeled and deveined
• 1 pound red snapper fillets, chopped
• 2 (8-ounce) containers shucked oysters
• 1/4 cup chopped fresh parsley
• Hot cooked rice
• Garnish chopped green

How To Prepare

In an 8-quart stockpot, heat oil over medium heat for about 5 minutes; add flour, and stir together to form a roux.

Cook, stirring often, until roux is the color of peanut butter, about 20 minutes.

Add onion, bell pepper, celery, garlic, and okra.

Cook vegetables, stirring often, for 5 minutes.

Add beer, stock, file powder, bay leaves, Cajun seasoning, Worcestershire, salt, and cayenne.

Bring mixture to a boil, add chicken, sausage, turkey necks, and reduce heat to medium, and simmer for about 1 hour.

After 1 hour add shrimp, fish, oysters, and crabs to mixture.

Cook for 8 to 10 minutes or until seafood is cooked through, add parsley.

Serve with rice, and garnish with green onion, if desired.