I bet you are a lot like me. You get an idea in your head about something you want to eat and then look for recipes that you think will deliver. In this case, I just wanted a flavorful seafood soup. To me, that meant I wanted lots of herbs and spices. A gumbo delivers on this combination; the amounts and mix of spices are those that I thought my family would like. If you decide to make this soup, I encourage you to adjust the seasonings based on what you know your family likes, as well. That means you should feel free to add a little more of this, while perhaps holding back on a little more of that. Do you want your soup to have a little less heat? Leave out the chopped jalapeno or add a little less cayenne pepper.
While we are on the subject of adjusting the recipe, I want to encourage you to be creative with your choice of seafood. Are oysters a family favorite? Feel free to add them. Does your family like crab? Go ahead and add some crab. The mix of seafood is yours to decide. I used about three pounds of seafood, but you could add four pounds. It's all good.
Just to be clear, I do not claim this seafood gumbo to be an example of an official southern gumbo. Not at all. After all, I am a northern girl through and through. My soup is inspired by southern gumbos, adjusted for my northern tastes. We enjoyed the results and I think you will too.
My Seafood Gumbo
|Seafood Gumbo Ingredients|
- 3/4 cup extra virgin olive oil
- 3/4 cups all-purpose flour
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried basil
- 1 tablespoon kosher salt
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon ground pepper
- 1 teaspoon garlic powder
- 1 medium onion, diced
- 2 stalks celery, diced
- 1 medium bell pepper, diced
- 1 jalapeno pepper, diced
- 1 quart reduced sodium chicken broth ( homemade is best)
- 1 quart clam juice
- 1 pound frozen okra
- 1 14-ounce can diced tomatoes
- 1 1/2 pounds shrimp, peeled, shells reserved
- 1 pound fresh cod, cut into 1 inch chunks
- 1/2 pound fresh salmon, cut into chunks
- 4 cups white rice, cooked
- green onions, chopped, for garnish
Heat your oil in a large pot over medium high heat. Add the flour, stirring well and cooking until the mixture is a deep copper brown. Add the next seven herbs and spices and the onion, celery, bell pepper and jalapeno pepper. Cook until the vegetables are tender. Remove from the heat.
|You'll Mix the Dark Roux and Vegetables|
Place the chicken broth, clam juice and reserve shrimp shells in a pot and bring to a boil. Reduce to simmer and cook for 10 minutes. Strain the stock into the vegetable mixture and stir to combine.
|Make a Yummy Stock with the Shrimp Shells|
Cook the vegetable and stock mixture until thickened. Add the okra and the tomatoes. Add the seafood. Simmer the mixture for 30 minutes.
|Simmer the Vegetables and Seafood|
Prepare your rice according to package directions while the soup is simmering. Serve each bowl of soup with a generous helping of the rice. Garnish with the chopped onions.
Would you like to try this recipe? Get the printable Seafood Gumbo recipe by clicking the link.