Summer Seafood Gumbo Recipe | Rouses Market

Name: Summer Seafood Gumbo Recipe | Rouses Market
Ingredients: 3 pounds medium wild-caught Gulf shrimp, heads on; 2 pounds cooked blue crab claw meat, picked through for shells, handled carefully to keep the meat in big chunks; 4 large ripe tomatoes, or 1 (28-ounce) can whole tomatoes with their juices; ¾ cup vegetable oil or bacon grease; 1 cup all-purpose flour; 2 large onions, coarsely chopped; 1 bunch celery, coarsely chopped, including leaves; 2 green bell peppers, coarsely chopped; 8 cups shrimp or seafood stock, heated; 2 to 3 teaspoons sea salt, or to taste; 1 tablespoon freshly ground black pepper; ¼ teaspoon cayenne pepper; 2 tablespoons dried thyme; 4 bay leaves; 1 teaspoon dried oregano; 1 teaspoon dried basil; 2 tablespoons LuLu’s Crazy Creola Seasoning (recipe follows), or other Creole seasoning; ¼ cup hot sauce; 2 tablespoons Worcestershire sauce; 4 blue crab bodies, if available (optional); 2½ pounds fresh okra, chopped into ¼-inch pieces, or thawed frozen cut okra; 2 cups finely chopped green onions; ½ cup finely chopped fresh parsley; ½ cup fresh lemon juice; Cooked white rice for serving

www.rouses.com

Make Rouses Market’s summer seafood gumbo recipe with shrimp, crab, okra, rich roux, Louisiana seasoning, and Gulf Coast flavor.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.rouses.com.

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Ingredients

3 pounds medium wild-caught Gulf shrimp, heads on
2 pounds cooked blue crab claw meat, picked through for shells, handled carefully to keep the meat in big chunks
4 large ripe tomatoes, or 1 (28-ounce) can whole tomatoes with their juices
¾ cup vegetable oil or bacon grease
1 cup all-purpose flour
2 large onions, coarsely chopped
1 bunch celery, coarsely chopped, including leaves
2 green bell peppers, coarsely chopped
8 cups shrimp or seafood stock, heated
2 to 3 teaspoons sea salt, or to taste
1 tablespoon freshly ground black pepper
¼ teaspoon cayenne pepper
2 tablespoons dried thyme
4 bay leaves
1 teaspoon dried oregano
1 teaspoon dried basil
2 tablespoons LuLu’s Crazy Creola Seasoning (recipe follows), or other Creole seasoning
¼ cup hot sauce
2 tablespoons Worcestershire sauce
4 blue crab bodies, if available (optional)
2½ pounds fresh okra, chopped into ¼-inch pieces, or thawed frozen cut okra
2 cups finely chopped green onions
½ cup finely chopped fresh parsley
½ cup fresh lemon juice
Cooked white rice for serving