Happy Fall, y’all! It’s officially the Fall season and one of my favorite months out of the year. I love everything Fall has to offer: the weather and leaves changing, football, pumpkin spice lattes, and the comforting foods. In order to celebrate Fall (and Saints football), I cooked a homemade seafood gumbo to remind me of my roots. Talk about flavor!

I love living in Austin and have definitely made it my home for the last four years; however, there are times I miss my home state of Louisiana- especially during football season. Watching LSU and Saints football is almost like going to church in Louisiana. You can take the girl out of the swamp land, but I guess you can’t take the swamp land out of the girl. My homemade seafood gumbo recipe is slap ya momma good!

For this recipe you will need:

1 cup flour
1 cup vegetable oil
1 large onion, diced
1 large green bell pepper, diced
5 celery stalks, diced
1 Tbsp freshly minced garlic
1 can Rotel
1 can San Marzano peeled tomatoes
3 quarts seafood stock (preferably homemade)
3 bay leaves
2 Tbsp Creole seasoning
2 Tbsp gumbo file powder
4-5 dashes Worcestershire
4-5 dashes Louisiana Hot Sauce
2 lbs peeled & deveined shrimp
1 lb lump crab meat
4-6 cups cooked rice (white or brown)
Italian Parsley & Green Onions, garnish

Begin with your homemade roux. In a large pot or Dutch oven, heat the vegetable oil and flour over medium heat. Cook the roux until it appears to be the color of peanut butter and gives off a nutty aroma, about 15 minutes. Consistently stir as to ensure the roux does not burn. *Please whatever you do – do NOT use store bought roux… it’s just not the same.*

Once the roux is the beautiful color you have been anticipating, add the holy trinity: onion, bell pepper and celery. Stir together to combine. Add a large sprinkle of salt to the veggies and cook until translucent. Then, add the minced garlic, Rotel and peeled tomatoes. Crush the whole peeled tomatoes with a wooden spoon. *It’s ok if there are chunky tomato pieces left behind!*

Next, add the seafood stock and stir to ensure there are no roux lumps in the gumbo. Add the creole seasoning, gumbo file powder, Worcestershire sauce and hot sauce to the gumbo. Give everything a nice big stir and allow to cook over medium-low heat for at least one hour. *The longer cooking time, the better.*

Add the shrimp and crab meat to the gumbo during the last 10 minutes of cooking. Add the parsley and green onion to the gumbo and serve over hot rice. Voila! It’s that easy.

Geaux Saints!!

 

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