Lowcountry Seafood Gumbo

Ingredients

While the original Chinese Seafood Soup typically incorporates ingredients like ginger, soy sauce, and bok choy, the Lowcountry Seafood Gumbo takes a different approach. It embraces the flavors of the American South, using a roux for thickening, and a blend of spices such as paprika, cayenne pepper, and thyme. The gumbo also includes local seafood like shrimp, crab, and fish, which are abundant in the coastal regions of South Carolina and Georgia. We alse have the original recipe for Seafood Soup, so you can check it out.

• 1/2 cup (120ml) vegetable oil 1/2 cup (120ml) vegetable oil
• 1/2 cup (60g) all-purpose flour 1/2 cup (60g) all-purpose flour
• 1 onion, diced 1 onion, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 2 celery stalks, diced 2 celery stalks, diced
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1 pound (450g) shrimp, peeled and deveined 1 pound (450g) shrimp, peeled and deveined
• 1 pound (450g) crab meat 1 pound (450g) crab meat
• 1 pound (450g) white fish fillets, cut into chunks 1 pound (450g) white fish fillets, cut into chunks
• 4 cups (950ml) seafood stock 4 cups (950ml) seafood stock
• 1 can (400g) diced tomatoes 1 can (400g) diced tomatoes
• 2 bay leaves 2 bay leaves
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper 1/2 teaspoon cayenne pepper
• 1/2 teaspoon dried thyme 1/2 teaspoon dried thyme
• Salt and pepper to taste Salt and pepper to taste
• Cooked rice, for serving Cooked rice, for serving
• Chopped green onions, for garnish Chopped green onions, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 18g, 2g
• Carbohydrates (total, sugars): 20g, 4g
• Protein: 35g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the flour and stir continuously to make a roux. Cook the roux until it turns a dark brown color, about 15-20 minutes.
2. 2.
   Add the diced onion, bell pepper, celery, and minced garlic to the pot. Cook until the vegetables are softened, about 5 minutes.
3. 3.
   Stir in the shrimp, crab meat, and fish fillets. Cook for another 5 minutes.
4. 4.
   Pour in the seafood stock and diced tomatoes. Add the bay leaves, paprika, cayenne pepper, dried thyme, salt, and pepper. Stir well to combine.
5. 5.
   Bring the gumbo to a boil, then reduce the heat to low. Simmer for 30 minutes, allowing the flavors to meld together.
6. 6.
   Remove the bay leaves before serving. Serve the Lowcountry Seafood Gumbo over a bed of cooked rice and garnish with chopped green onions.

Treat your ingredients with care...

• Shrimp — Make sure to devein the shrimp before adding them to the gumbo to remove any grit or sand.

Tips & Tricks

• For a spicier gumbo, increase the amount of cayenne pepper according to your taste preference.
• Feel free to add other seafood such as clams or mussels to the gumbo for additional variety.
• Serve the gumbo with a side of crusty bread to soak up the flavorful broth.
• If you prefer a thicker gumbo, you can add a bit more roux to the soup.
• Leftover gumbo tastes even better the next day as the flavors continue to develop.

Serving advice

Serve the Lowcountry Seafood Gumbo hot in individual bowls over a bed of steamed rice. Garnish with chopped green onions for a pop of freshness and color.

Presentation advice

To enhance the presentation, place a few whole shrimp on top of the gumbo as a beautiful garnish. Serve the gumbo in colorful ceramic bowls to showcase the vibrant colors of the seafood and vegetables.