Getting your Trinity Audio player ready...

Contributed by Joyce Taylor, from Mariner’s Menu: 30 Years of Fresh Seafood Ideas, NC Sea Grant

Seafood is a southern tradition. Early on, southerners established a tradition of fish and shellfish cookery. A diversity of waters—bayous, bays, streams, sounds and the Atlantic Ocean—produced a diversity of foods such as finfish, oysters, blue crabs, shrimp, clams and scallops. Over time, a diversity of cuisines followed.

Spicy Seafood Gumbo

• ¾ pound small shrimp, peeled
• 1 pint standard oysters, undrained
• ½ pound backfin crabmeat (remove any shell or cartilage)
• ½ pound firm, skinless fillets, cut into 1-inch pieces
• ¼ cup vegetable oil
• ¼ cup flour
• ¾ cup onion, chopped
• ½ cup celery, chopped
• 2 teaspoons garlic, pressed
• 4 cups chicken broth
• 1 14 ½-ounce can diced tomatoes, undrained
• 1 tablespoon Worcestershire sauce
• ¾ teaspoon Tabasco sauce
• 1 bay leaf
• 4 tablespoons fresh parsley, chopped
• ¼ teaspoon dried thyme
• ¼ teaspoon dried basil
• ¼ teaspoon dried oregano
• ¼ teaspoon black pepper, freshly ground
• ½ teaspoon salt
• 1 10-ounce package frozen cut okra
• white rice, cooked, optional for serving

Heat oil in heavy pot or Dutch oven over medium heat. Add flour and cook until the mixture – known as “roux” – is copper-colored, about 15 to 20 minutes.

Add onion, celery and garlic and cook until tender. Add broth, tomatoes, Worcestershire, Tabasco, bay leaf, 2 tablespoons parsley, thyme, basil, oregano, pepper and salt. Bring to boil, reduce heat and simmer 20 minutes. Add okra. Simmer 25 minutes. Add fish, shrimp and oysters. Simmer 5 minutes. Add crabmeat and continue simmering until fish, shrimp and oysters are done, about 5 more minutes.

Serve over hot rice, if desired. Garnish with remaining parsley. 

READ ABOUT COMMUNITY NEWS AND EVENTS HERE.

RECENT HEADLINES:

Family-friendly cooking workshop on dried beans and cornbread set

Mariner’s Menu: An award-winning take on shrimp and grits