Prepare to embark on a culinary journey that will transport your taste buds straight to the heart of Louisiana! This Seafood Gumbo Janin Style isn't just a recipe—it's a flavor-packed adventure that combines the richness of the Gulf Coast with generations of Creole cooking tradition. Imagine a steaming pot of perfectly balanced seafood, a deep, dark roux that tells a story with every spoonful, and a symphony of ingredients that dance together in delicious harmony. Whether you're a seasoned home chef or a curious food lover, this gumbo promises to be your new obsession that will have everyone at the table begging for seconds.
Prep Time: 20 mins
Cook Time: 1 hrs 30 mins
Total Time: 1 hrs 50 mins
Cuisine: Creole
Serves: 4 servings
Ingredients
- 1/2 lb shrimp, peeled and deveined
- 1/2 lb fish fillets, cubed
- 1/2 lb crab meat
- 1/2 cup vegetable oil
- 1/2 cup flour
- 1 onion, chopped
- 1 green bell pepper, chopped
- 2 celery stalks, chopped
- 4 cups seafood stock
- 1 tbsp Creole seasoning
- 2 cups diced tomatoes
- 1 cup okra, sliced
- Salt and pepper to taste
- Cooked rice for serving
Instructions
- Begin by preparing all your ingredients. Peel and devein the shrimp, cube the fish fillets, and ensure the crab meat is ready to use. Chop the onion, green bell pepper, and celery, and slice the okra. Set everything aside for easy access during cooking.
- In a large heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium heat. Once the oil is hot, gradually whisk in the flour to create a roux. Stir continuously to prevent burning, cooking until the roux reaches a dark brown color, similar to chocolate. This process will take about 15-20 minutes.
- Once the roux is ready, add the chopped onion, green bell pepper, and celery to the pot. Stir well to combine, and cook for an additional 5-7 minutes until the vegetables are softened and fragrant.
- Add the diced tomatoes, sliced okra, and Creole seasoning to the pot. Stir everything together, allowing the flavors to meld for about 3-5 minutes.
- Slowly pour in the seafood stock while stirring continuously to prevent lumps from forming. Bring the mixture to a gentle simmer, and season with salt and pepper to taste.
- After the gumbo is simmering, add the cubed fish fillets and crab meat to the pot. Allow the gumbo to simmer for about 30 minutes, stirring occasionally to ensure even cooking.
- In the final 10 minutes of cooking, add the shrimp to the gumbo. Cook until the shrimp are pink and cooked through.
- Once the gumbo is ready, taste and adjust the seasoning if necessary. Remove from heat and let it sit for a few minutes before serving.
- Serve the Seafood Gumbo Janin Style over a scoop of cooked rice in bowls, garnishing with fresh parsley or green onions if desired.
Tips
- Roux is the Soul: Take your time when making the roux. Low and slow is the key to achieving that rich, chocolate-brown color without burning. Patience here means incredible depth of flavor.
- Fresh Seafood Matters: Use the freshest seafood you can find. If possible, visit a local fishmonger to get the highest quality shrimp, fish, and crab meat.
- Seasoning Secrets: Don't be shy with Creole seasoning, but taste as you go. You can always add more, but you can't take it away.
- Let it Rest: Allow the gumbo to sit for 10-15 minutes after cooking. This helps the flavors meld and intensify.
- Rice Recommendation: Use long-grain white rice and cook it separately to maintain the perfect texture when serving.
- Make Ahead Magic: Gumbo often tastes even better the next day, so don't hesitate to make it in advance and reheat gently.
- Garnish Generously: Fresh chopped parsley or green onions can elevate the presentation and add a fresh flavor contrast.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 25g
Protein: 35g
Fat: 22g
Saturated Fat: 4g
Cholesterol: 220mg
