
By David Jean-Louis
Chefchosen’s Seafood Gumbo
7 steps
Prep:20minCook:50min
This Dish takes a lot patience but it’s so worth it 😮💨
Updated at: Thu, 17 Aug 2023 09:46:30 GMT
Nutrition balance score
Unbalanced
Glycemic Index
34
Low
Glycemic Load
6
Low
Nutrition per serving
Calories408.9 kcal (20%)
Total Fat22.2 g (32%)
Carbs17.9 g (7%)
Sugars5.3 g (6%)
Protein33.7 g (67%)
Sodium1871 mg (94%)
Fiber2.2 g (8%)
% Daily Values based on a 2,000 calorie diet
Ingredients
5 servings
For the Gumbo

4 cupschicken stock

1onion
medium diced

1green bell pepper
medium diced

4garlic gloves
minced

1shallot
roughly chopped

6Okras
sliced into Quarters

16 ozCrab leg

2lobster tails
split

0.5shrimp
large

0.5 lbcrawfish meat
drained & washed

1chicken bouillon tablet

1.5 Tbpscajun

1 tspwhite pepper
For the roux

3Andouille Sausage
sliced into Quarters

1 ½ Tbspunsalted butter

1 Tbspvegetable oil

3.5 Tbspflour
or as needed
For garnish ( optional)
Instructions
For the Roux
Step 1

Using a large pot , On Medium heat , Sear up the sausage then set aside
Step 2

Lower heat to low ; Add the half of the butter, allow to melt but scrapping the fond/flavor at the bottom. Add half of the flour & whisk constantly. Add oil , rest of the flour and butter and continue to whisk constantly for another 25-40 minutes. Be patient don’t turn up the heat or it can burn on you
For the Gumbo
Step 3

Gradually add the the chicken stock to the roux and whisk vigorously . Until you’ve added all the stock
Step 4

Add the onions , pepper, garlic, shallot and mix in well. Season with the chicken bouillon, cajun, white pepper and mix again.
Step 5

Allow the gumbo to simmer , then add the okra.
Step 6

After 5 minutes add your seafood in this order , crab legs , lobster & shrimp , then the crawfish . Mix and allow to simmer before adding the sausage back in



Step 7

Add the garnish if you decide to do so , turn off hear and allow to cool for 5-10 minutes . Serve with white rice and enjoy !

Notes
6 liked
0 disliked
Delicious
Special occasion
Easy