This seafood gumbo is exactly what a gumbo should be! Warm, hearty and packed with flavour.
Photo by Michael Olson
ingredients
Roux
Gumbo
directions
For the roux, stir the oil and flour in a small saucepot over medium heat. Stirring frequently with a wooden spoon, cook the roux until it turns a rich caramel colour (it should look like peanut butter, but a touch darker), about 15 minutes. If the roux seems to be browning at the bottom of the pan too quickly, reduce heat. Set aside.
For the gumbo, heat the oil in a large soup pot over medium heat. Add the onion, celery and pepper and sauté for 3 minutes. Add the garlic, jalapeno and oregano, stirring for 1 minute. Stir in the roux to coat the vegetables. Whisk in chicken stock, then add the okra, tomato and celery salt and bring this up to a simmer. Add the crabmeat (or lobster, if using) and simmer, partly covered until the okra is tender, about 15 minutes. Season to taste, stir in the lemon juice (and extra hot sauce, if using) and serve in large bowls over rice.