Seafood Gumbo Recipe Smaller Size

Our Seafood Gumbo recipe is not just a cold-weather food. We eat it year round here in Baton Rouge.

Our other Seafood Gumbo recipe on this website is for a large pot of gumbo, which is how we usually cook it, because we want a lot left over to freeze into meal-size portions to eat later on.

Lots of folks have been asking how to make a smaller batch, so here ya are…

You will need:

6 qt Large Pot

Step One: The Base

1/4 cup canola oil
1 12-ounce package of Seasoning Blend (chopped onions, bell peppers, and celery)

1 tablespoons minced garlic
1 can of Rotel tomatoes Mild (substitute plain diced tomatoes if you prefer)
8 cups fresh chicken or vegetable stock
1 pound frozen cut okra
5 bay leaves
1 teaspoon Tony’s Creole Seasoning
1 teaspoon celery salt
1 teaspoon salt

Step Two: The Roux

1 stick butter
1/2 cup all-purpose flour

Step Three: The Seafood

1 pound fresh large shrimp (peeled and deveined (if needed)
1 pound Crawfish Tails or lump white crab meat
2 links fresh made andouille sausage (cooked & 1/4 inch slices)

Garnish: chopped green onions and Gumbo File’

Step One: The Base –

Begin by heating 2 tablespoons canola oil in a pot (medium high #7).

Saute’ Cajun Trinity until vegetables are well cooked.

Add minced garlic, Tony’s, celery salt, salt, and bay leaves.

Pour in the can of Rotel tomatoes and 8 cups chicken or vegetable stock.

Bring to a boil.

Add okra and stir well.

Reduce heat to medium heat and allow okra to cook 20 minutes.

Stir occasionally to prevent sticking to the bottom.

Step Two: The Roux –

When the okra is about done, start on the Roux.

In a deep skillet, melt butter on medium heat.

Using a flat edged spatula, gradually stir in the flour.

Continually stir – be careful not to splash on yourself. This is very hot and can burn you.

Once you achieve a dark caramel color, turn off the heat.

Keep moving the roux so it doesn’t scorch.

Carefully, pour into the pot with the okra and stuff and stir as you go.

This is best done with two people if possible.

Continue to simmer low heat for 10 minutes.

Step Three: The Seafood –

Add seafood shortly before you are ready to serve. The seafood will only take about 5 minutes to cook.

Serve over white rice and garnish with chopped green onions and Gumbo File’.

A side salad and French rolls are excellent accompaniments.

Tip: If you have some Seafood Gumbo left over, allow the gumbo to cool and then put in freezer containers for a quick weeknight supper.

NOTE: The television production of Beryl making this recipe will air on our Cajun Cooking TV television show on April 2, 2018.

Beryl

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Cajun Cooking TV features Beryl Caillouet Stokes and her grand-daughter Addison cooking up some good eating Cajun recipes from their kitchen in Baton Rouge, Louisiana.

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The Cajun Cooking TV show aired on local Baton Rouge, LA channel WLFT MeTV ch. 30.1 and on Cox cable channel 117.

You Can Write Beryl At:
Cajun Cooking TV
7516 Bluebonnet Blvd # 179
Baton Rouge, Louisiana 70810

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