Creole Soul

A True Melting Pot

Creole Seafood
Gumbo Base

New Orleans
Seafood Cookbook

Dark Roux

If you visit New Orleans on the Gulf of Mexico and love seafood, then you surely will try the various Creole gumbos available. It’s hard not to, as it is a main household staple and available everywhere in almost every restaurant as an honored, treasured dish passed down through the generations. Even if you are in a Cajun restaurant, you can find a Cajun gumbo on the menu, which is similar (but don’t let the locals hear you say the two are similar!) Here’s an easy recipe you can make at home. It’s how I make mine.

The measurements are for serving up to 8 people.

Ingredients:

• 4 tablespoons flour plus 4 tablespoons butter (or oil) to make a roux
• 5 quarts seafood, vegetable or chicken broth
• 2 cups chopped fresh okra (“Okra means “gombo,” hence the term “gumbo.”
• 2 cups each chopped – onion, bell pepper, celery (the famous must trio)
• 2 cups of chopped tomatoes (This is what makes the dish Creole vs. Cajun)
• 2 pounds crawfish or shrimp or crab or a mix of all three
• 1 pound oysters or clams or a mix of both (add any water to the broth)
• 1 pound sliced Andouille sausage (optional, but adds a lot of spicy flavor)
• 1 small handful of fresh chopped thyme
• 1 small handful of fresh chopped parsley
• 3 tablespoons gumbo file’ powder
• 1 teaspoon each of salt and pepper
• 1 tablespoon dried cayenne pepper (optional)

Preparing and Cooking the Ingredients:

1. First, get out all the ingredients and prepare them.
2. Second, make the roux with the flour and butter in a large stockpot. (A roux is made my slowly heating the butter or oil together with the flour in the bottom of the pot. It should come out dark brown and stew-like thick.)
3. Slowly add the broth while stirring.
4. Add the tomatoes and stir.
5. While the roux with broth and tomatoes are simmering, lightly sauté the okra, onion, celery and bell pepper. Now, add them to the stew.
6. Next, add all the seafood. I like to steam them ahead of time. However, you don’t have to.
7. Lastly, add the herbs, salt and pepper.

The minimum simmering time is 40 minutes. Of course, you can keep a pot simmering on the stove all day. If you do, you must stir and check on it often. Serve with a side of steamed white rice and offer hot sauce. It’s that easy. Also know that the recipe is very forgiving. It’s the okra, file’ powder and roux that makes this dish a gumbo. After that, you really add what you have on hand and mix it all up in one pot. Some people add a bit of shredded chicken or scallops. Others also add some paprika or minced garlic. It is up to you. Enjoy!