Recipe and tips for the perfect gumbo.
Seafood gumbo is synonymous with South Mississippi. But, if you don’t recall grandma’s secret gumbo recipe there’s still hope. Chef Otis Dickerson of Scarlet Pearl Casino Resort wants to show you how to make a gumbo that you’ll never forget.
Scarlet Pearl’s Seafood Gumbo
- 4 pounds (50-60 count shrimp)
- 3 pounds of crawfish tail meat
- 6 blue crabs
- 2.5 pounds of andouille sausage
- 1 pound of okra (optional)
- 1 cup diced onion
- 1 tsp. minced garlic
- 2 bay leaves
- 2 tsp. of Creole Seasoning
- 1 pinch of file’ powder
- several dashes of Tabasco sauce
- 3 cups of vegetable oil
- 4 cups of all-purpose flour
- 2.5 gallons of seafood stock
Seafood Stock Recipe:
- Cover crabs with 3 gallons of cold water pinch of salt and bay leaves and simmer for 1.5 to 2 hours until volume is reduced one fourth.
- Strain and reserve liquid and crabs.
- Heat oil in a heavy duty pot over high heat and slowly add flour to make a smooth paste be careful to not burn as this will ruin the flavor of your gumbo turn fire on medium and stir frequently until you get a chocolate brown color with nutty aroma.
- Add the onions, bell peppers, and celery and cook for a few minutes more to caramelize the trinity.
- Add the sausage, blue crab, and garlic and sautée in the Roux for 2 minutes slowly add seafood stock and bring to a boil.
- Liquid will start to thicken after about 20 minutes then add okra shrimp, crawfish, and spices and simmer for another 20-25 minutes to blend flavors.
- Taste for seasoning serve over rice.
Learn how to make this redfish recipe: