🍲 French Quarter Seafood Gumbo
This rich and flavorful seafood gumbo brings the taste of the French Quarter right to your kitchen. Loaded with chicken, turkey, sausage, and a variety of seafood, it’s a hearty and authentic Creole dish perfect for any occasion.
🥣 Ingredients
| Quantity | Item | Notes |
| 1 cup | Vegetable oil | For the roux |
| 1 cup | All-purpose flour | For the roux |
| 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 | To make stock with seafood base |
| 2 Tbsp | Gumbo filé powder | |
| 2 | Bay leaves | |
| 2 tsp | Cajun seasoning | |
| 3 tsp | Worcestershire sauce | |
| 2 Tbsp | Kosher salt | |
| 1 1/2 tsp | Cayenne pepper | |
| 6 | Blue crabs | |
| 1 lb | Andouille sausage | Cut 1/4 inch thick |
| 2 lb | Cut chicken wings | |
| 2 lb | Turkey necks | Cut 1 inch thick |
| 1 lb | Medium fresh shrimp | Peeled and deveined |
| 1 lb | Red snapper fillets | Chopped |
| 2 (8-oz) containers | Shucked oysters | |
| 1/4 cup | Chopped fresh parsley | |
| Hot cooked rice | For serving | |
| Chopped green onion | For garnish |
🔪 How To Prepare
STEP ONE: Make the Roux In an 8-quart stockpot, heat the vegetable oil over medium heat for about 5 minutes. Add the flour and stir together to form a roux. Cook, stirring often, until the roux is the color of peanut butter, about 20 minutes.
STEP TWO: Sauté Vegetables Add the onion, bell pepper, celery, garlic, and okra to the roux. Cook the vegetables, stirring often, for 5 minutes.
STEP THREE: Build the Stock Add the beer, the prepared stock (seafood base mixed with water), filé powder, bay leaves, Cajun seasoning, Worcestershire sauce, salt, and cayenne pepper.
STEP FOUR: Simmer Meats Bring the mixture to a boil, then add the chicken, sausage, and turkey necks. Reduce the heat to medium and simmer for about 1 hour.
STEP FIVE: Add Seafood After 1 hour, add the shrimp, chopped fish (red snapper), shucked oysters, and blue crabs to the mixture. Cook for 8 to 10 minutes or until the seafood is cooked through.
STEP SIX: Finish and Serve Stir in the chopped fresh parsley. Serve the gumbo hot with cooked rice, and garnish with chopped green onion, if desired.
