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Seafood Gumbo



Roux:

  • 1-cup peanut oil
  • 1½ -cups flour

 

  • Cook 2 cups of rice (according to package directions) and reserve warm

 

Gumbo:

  • 2-cups celery, chopped
  • 2-cups green pepper, chopped
  • 2-cups onions, chopped
  • ½-pound bacon, chopped
  • ½-pound smoked sausage, chopped
  • 3-tablespoons garlic, minced
  • 1-bunch green onions, chopped
  • 1-can diced tomatoes, 14oz
  • 1-box frozen sliced okra, 10oz
  • 1-quart chicken broth
  • 1-bottle clam juice, 8oz
  • 1-pint shucked oysters
  • 1-pound medium shrimp, peeled and deveined
  • 1-pound Signature Catch Special or Claw crabmeat
  • 1-pound catfish or other firm fleshed white fish, cubed Blackening Seasoning
  • Tabasco sauce
  • Worcestershire Sauce
  • Start by making your roux. Combine Cook over low heat, stirring occasionally, until peanut butter brown. This is best done in a cast iron pan. If you don’t have one, use what you have but stir often. If it burns, throw it out and start over. Allow cooling in the pan


  • In a 5-6 qt soup pot cook the bacon until crisp drain all but 1/3 cup (approx.) of bacon fat.


  • Return to heat and add 1 cup of each celery, onion, green pepper and 1 teaspoon of seasoning. Cook 2-3 minutes.


  • While this is cooking gather your shrimp, oysters, fish and clam juice. Put these ingredients in a pan to poach for about 2-3 minutes. Drain and save the liquid, leave seafood in strainer.


  • Now is the time to add the other half of your celery, onion, green pepper and the garlic to the pot. Stir well and add 1more teaspoon seasoning. Cook 1-2 minutes.


  • Add the tomatoes and the thawed box of okra and poaching liquid (stock)


  • Add the green onions.


  • Add about 1 ½ cups chicken broth.

  • Adjust seasoning with Worcestershire, Tabasco or more blackening seasoning.


  • Add about ½ of the brown roux. Stir well.


  • Adjust the thickness of the gumbo by the amount of roux you add.


  • If you add too much roux, just add more chicken broth to thin the gumbo, and then adjust the seasoning.


  • To serve: Put about ¼ cup rice in bottom of bowl. Add some poached seafood and crabmeat. Cover this with the gumbo. Garnish with chopped scallions.


Signature Catch Frozen Special Crab Meat


Signature Catch Frozen Special Crab Meat refers to the shredded white meat found in the body of the crab, which is known for its delicate and sweet flavor. Our crab meat hand-picked from the crab's body, ensuring that no shell and minimal cartilage is included. It is quick frozen to maintain it delicious taste and texture. Special crab meat is commonly used in a variety of dishes, including crab cakes, crab salads, crab soups, and other seafood dishes. Its delicate texture and sweet taste make it highly sought after by seafood lovers.

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