This seafood gumbo is fully loaded with those Cajun flavors you love to have. A mix of crab and shrimp make this roux-based mixture nice and rich. And the combination of alligator and shrimp sausages gives it that perfect smoky heartiness. And don’t forget the okra, cher! So head on over to Rouse's Market and make ya groceries to get this one cooking!
Ingredients
Roux
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1 cup oil
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1-1/2 cup flour
Seafood
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2 lb. peeled deveined shrimp
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2 lb. alligator sausage
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1 lb. shrimp sausage
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1 lb. lump crabmeat
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1/2 lb. crab claws
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6 gumbo crabs
Base
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28 oz bag okra
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4 med onions
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3 bell peppers
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4 stalks celery
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10 cloves garlic
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1 bunch green onion
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1 bunch parsley
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4 quarts stock
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Water as needed while cooking
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Lil’ Bit Better Creole Seasoning as needed
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2 tbsp Low and Low Simmer seasoning (Italian herb blend, parsley, garlic powder, onion powder)
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1 tbsp dehydrated shrimp powder
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3 bay leaves
Directions
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Heat oil in a large pan. Once oil is hot, whisk in flour and stir roux until dark chocolate consistency.
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Turn up heat till smoking and add in okra. Cook until soft and add trinity. Add garlic and cook until vegetables turn soft.
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Add in stock and mix well. Add in gumbo crabs and season. Let simmer for at least 2 hours.
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In a separate pot, brown up sausage and add to gumbo. Deglaze browning pot and add to gumbo.
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After 3 hours or until vegetables are broken down add in shrimp and green onions and cook for 20 minutes.
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Turn off fire and add crab meat and crab claws. Add in parsley. Allow to sit 20-30 minutes before serving.
