So, yesterday I alluded to some delicious homemade gumbo finding itself into my weekend…but not just ANY gumbo…
BB’s Homemade Seafood Gumbo…topped with a lobster tail!
After a great weekend of traveling, visiting family, and site seeing, we stopped by the store on the way back to Casa de Broccoli and picked up all the necessities for whipping up a big bowl of comfort.
While BB got to work slicing, dicing, peeling, and stirring, I sat perched on the countertop asking questions and taking notes.
Yep, that’s right!
JUST for you! 🙂
I couldn’t keep this pot of deliciousness to myself now could I?
No, seriously…there’s enough to feed a football team! Who’s up for a belated Mardi Gras party??
Feel free to scale down the recipe as needed…or you could definitely make the entire batch, portion it out, and pop it in the freezer…BAM, gumbo any time your heart desires!
BB’s Homemade Seafood Gumbo
Prep Time: 20-30 minutes
Cook Time: 1-1.5 hours
Keywords: entree soup/stew seafood
Ingredients (Serves 8-10)
- 1 cup whole wheat flour
- 1 cup olive oil
- 32oz chicken broth
- 1/2lb dark meat chicken (we used boneless thigh meat)
- 1lb raw shrimp (peeled and deveined)
- 1lb white flaky fish
- 3 8oz cans oysters
- 2 cups diced celery
- 1 cup sliced carrots
- 2 cups sliced okra
- 1 32oz can sliced stewed tomatoes
- 2 teaspoons minced garlic
- 3 bay leaves
- 1/2 teaspoon salt-free seasoning (we used TJ’s 21 Salute)
- salt & pepper to taste
In a thick bottomed pot or dutch oven, combine the flour and oil and allow to cook over medium heat for 20-30 minutes depending on preference (the longer it cooks, the stronger the flavor). This is your “roux”.
In a separate (large) pot combine chicken, fish, oysters, celery, carrots, tomatoes and spices and allow to cook over medium heat for approximately 30 minutes or until chicken is cooked through.
Once the roux is to your desired doneness, stir in chicken broth and allow to simmer over medium heat for 5-10 minutes and then transfer to your other pot.
Add shrimp and okra and allow to cook over medium heat until the shrimp turn pink.
Serve as is with cornbread or biscuits or stir in some cooked rice.
The best thing about this recipe is that you can switch up just about any of the ingredients and have a completely different dish each time you make it! You can also spice it up any way you like…we chose not to add spice until it was served due to our different taste preferences.
Quote from BB*
“I think there are 3 stages to gumbo…the first bowl filled with different flavors and textures from the soft oysters, to the firm shrimp, to the crunchy okra…the second day after all the flavors meld and it gets a little softer…and then there’s the third day when it’s just plain comfort food!”*paraphrased of course 😉
To tell you the truth, before meeting BB, I had never ever had gumbo and now? I can’t believe I went so long without it! Definitely one of my top comfort food dishes!
Have you ever had gumbo?
What is your favorite Mardi Gras themed dish?
This year the hospital had a little celebration and made a pretty rocking king cake…but of course as per usual, that happened to be the ONLY thing that was edible!