Seafood Gumbo Stock

Ingredients

• 1 cup of vegetable oil
• 1 cup of all-purpose flour
• 1 large onion, chopped
• 2 stalks of celery, chopped
• 1 bell pepper, chopped
• 4 cloves of garlic, minced
• 1 teaspoon of dried thyme
• 1 teaspoon of cayenne pepper
• 1 teaspoon of salt
• 1 teaspoon of freshly ground black pepper
• 1 cup of dry white wine
• 2 quarts of seafood stock
• 1 pound of shrimp, peeled and deveined
• 1 pound of crabmeat
• 1 pound of mussels
• 1 pound of clams
• 1 pound of crawfish
• 2 tablespoons of freshly chopped parsley

Directions

1. Heat the oil in a large heavy-bottomed pot over medium heat.
2. Add the flour and whisk continuously until the mixture is a deep golden brown color, about 10 minutes.
3. Add the onion, celery, bell pepper, garlic, thyme, cayenne pepper, salt, and black pepper. Cook, stirring occasionally, until the vegetables are softened, about 10 minutes.
4. Add the wine and cook for 2 minutes.
5. Add the seafood stock and bring to a boil.
6. Reduce the heat and simmer for 20 minutes.
7. Add the shrimp, crabmeat, mussels, clams, and crawfish. Cook until the seafood is cooked through, about 10 minutes.
8. Stir in the parsley and serve hot.

Interesting Facts

• Gumbo is a traditional dish from the Louisiana region of the United States. It is a stew-like dish that is served over rice.
• The name “gumbo” is derived from an African word for okra, which is a common ingredient in many gumbo recipes.
• Gumbo is often made with a roux, which is a mix of oil and flour cooked until it becomes a thick paste.
• Gumbo is usually flavored with a combination of herbs and spices, such as thyme, cayenne pepper, and paprika.