Post your seafood gumbo recipe

Instructions:

Make the stock by bringing about a gallon of water (including oyster water, if available) to a light boil. Add all the remaining stock ingredients. Return to a bare simmer and cook for about 30 minutes. Strain the stock and discard all the solids.

In a large pot, heat the vegetable oil until it shimmers. Add the okra and cook, stirring, for about three minutes. Remove the okra and drain the pot, but leave a film of oil in it.
Add the onions, bell pepper, and celery. Cook until the vegetables are soft. Then add the stock to the pot, and bring to a simmer. Add the bay leaves, thyme, oregano, and Creole seasoning.

While the gumbo simmers, make the roux. Heat the I olive oil in a small saucepan over medium heat until it shimmers. Add the flour and whisk until it changes texture. Then shift to a wooden spoon (preferably one with a flat end)and stir until the roux reaches the color of pecans. Remove the roux pan from the heat.
Add a cup of hot gumbo to the roux and whisk it in. Then add about two-thirds of the roux mixture back into the gumbo and whisk it in. Add more warm roux, a little at a time, until the soup is the color and texture that seem right to you. (You might not use all the roux.)

Simmer the gumbo for about an hour. Taste and add salt, pepper, and hot sauce to taste. Just before serving, add the shrimp, crabmeat, crawfish tails, and/or oysters. Simmer until the seafoods are heated through--about two or three minutes. Serve with long-grain rice, garnished with the chopped green onions.

Ingredient List:

Stock:
6 gumbo crabs and/or
4 cups shrimp or crawfish shells and/or
1/2 gallon oyster water, strained
1 small onion, cut up
2 ribs celery, cut up
Stems from one bunch of parsley
1 Tbs. black peppercorns
2 bay leaves
1/2 tsp. thyme
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Gumbo:
3 Tbs. vegetable oil
2 lbs. okra
2 medium onions, chopped
1 very ripe (turning red) green bell pepper, seeds and membrane removed, chopped
2 ribs celery, chopped
1 tsp. oregano
1 Tbs. Creole seasoning
Hot sauce
Salt
1/4 cup finely snipped green onions
Pick any two (or pick more, using less of each)
2 lbs. peeled large shrimp and/or
1 lb. claw crabmeat and/or
2 cups crawfish tails and/or
3-4 dozen oysters
Roux:
1/2 cup olive oil (not extra-virgin)
2/3 cup flour

Courtesy of New Orleans Food by the one and only, Tom Fitzmorris.

Hands down best recipe is from Mother’s in New Orleans
Scroll down a little

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4 – Lbs okra — fresh or frozen

6 – Cups onions – medium diced

2 – Cups rendered ham fat o oil

1 – Cup bell pepper — medium diced

1 – Cup celery — medium diced

1 – Tbsp tomato puree

2 – Tsp salt

1/4 – Tsp thyme

1 – Pinch cayenne

1/4 – Tsp white pepper

1/4 – Tsp black pepper

1/4 – Cup garlic — minced

1 – Ea bay leaf

4 – qts crab stock

1/2 – Cup brown roux

2 – Cups oyster and oyster water

2 – Lbs shrimp, peeled and deveined

2 – Cups lump crabmeat

2 – Cups claw crabmeat

1 – Cup green onion chopped

In large roasting pan, mix together okra, 2 cups onion and 1/2 cup rendered ham fat. Place in 350 degree oven until the slime is cooked out of the okra, approximately 1 hour. Stir frequently to keep okra from sticking and burning. When slime is cooked out remove okra from oven and set aside.
In a large stock pot heat 1/2 cup ham fat on high heat and saute’ 2 cups onion, 2 cups bell pepper and 1 cup celery until caramelized, approximately 5 minutes. Add tomato puree simmer for about 5 minutes. Add salt, thyme, cayenne, white and black pepper and garlic. Cook until you smell the garlic, approximately 1 minute. Add cooked okra, add hot crab stock, bring to boil and reduce to a simmer, let simmer for about hour to an hour and a half. Whisk in cold roux and bring back to a simmer let simmer for a few minutes, add Oysters and shrimp cook until shrimp are tender add crab meat bring back to a simmer, remove and cool.

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That's about what I do.

Notes.
-It takes longer than 5 minutes to caramelize onions and it takes probably closer to 2-3 hours to cook your okra.
-When you cook your okra add about 1/4-1/2 cup of vinegar.
-recipe calls for 6 cups of onion but only 4 cups are listed. I'd use 4 cups in the trinity and 2 while smothering my okra

Step 1 - Make a stock, or buy kitchen basics seafood stock if you don't feel like making one.
Step 2 - Brown andouille in oil, remove andouille and let drain on paper towel
Step 3 - Heat 1 cup of oil on medium high heat just up to smoke point, add 1 cup of flour and stir until roux is chocolate in color.
Step 4 - Add your onion, bellpepper, celery, and garlic and cook for another 3-5 minutes
Step 5 - Whisk in 10-12 cups of stock. Season to taste
Step 6 - Bring to boil, reduce heat and simmer for at least 45 minutes.
Step 7 - 10-15 minutes before ready to serve, add back in sausage (1 lb.), shrimp (1.5 lb.), and crab (1-2 lb).
Step 8 - serve over rice

Seafood gumbo is one of the easier gumbo's to make, IMO.

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Make a gumbo just like you would with chicken and sausage.

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I 100% agree with this. Ive tried a seafood stock multiple times and it just never comes out that great. There's always an off-taste to it.

Next time I make seafood gumbo it will be with chicken stock

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Only tried seafood gumbo once and it tasted off probably for this reason. I'm encouraged to try again with chicken stock now.

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one other thing id change is that next time I will only add the oysters to the gumbo that im eating immediately. I think they gave the leftover gumbo a little too fishy taste and were like little rubber balls after microwaving.

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Ive tried a seafood stock multiple times and it just never comes out that great.

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Ive only ever used seafood stock in a seafood gumbo