First you make a roux, as the saying goes. Gumbo is a stew-like mélange beginning with a flour-base known as roux. Gumbo varieties differ from chicken and sausage in the Fall and Winter to shrimp and okra to a full seafood gumbo as shown below in the Spring and Summer. See our restaurant listings page, take in several different versions and check-in on Facebook and let us know your favorite.
Seafood Gumbo Recipe
Hymel’s Seafood Restaurant
3 pounds medium shrimp, peeled and deveined
2 pounds fresh lump crabmeat, picked over for shells and cartilage
1 quart oysters, drained
3 large onions - chopped
3 stalks of celery - chopped
1 bunch green onions - chopped
½ pod of garlic
1 cup flour
1 cup oil
2 quarts of chicken broth
In a 10 quart pot, mix flour and oil and cook on medium heat while stirring frequently. Cook until golden brown. This should take about 30 minutes to cook to a golden brown. Add onions, celery and half of green onions to mixture and sauté for about 8 to 10 minutes until vegetables are translucent. Add the chicken broth and bring to a boil. Add oysters and let simmer for 15 minutes. Add shrimp and crabmeat to the mixture and let simmer an additional 5 minutes. Add remainder of
green onions and hot sauce. Season to taste and serve over rice.