{"id":971,"date":"2010-11-12T08:00:04","date_gmt":"2010-11-12T13:00:04","guid":{"rendered":"http:\/\/marinersmenu.org\/?p=971"},"modified":"2024-08-04T08:24:30","modified_gmt":"2024-08-04T12:24:30","slug":"spicy-seafood-gumbo","status":"publish","type":"post","link":"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/spicy-seafood-gumbo\/","title":{"rendered":"Spicy Seafood Gumbo"},"content":{"rendered":"\n\n\n\n\n<h3 class=\"wp-block-heading\">Recipe<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>\u00be pound small shrimp, peeled<\/li>\n\n\n\n<li>1 pint standard oysters, undrained<\/li>\n\n\n\n<li>\u00bd pound backfin crabmeat (remove any shell or cartilage)<\/li>\n\n\n\n<li>\u00bd pound firm, skinless fillets, cut into 1-inch pieces<\/li>\n\n\n\n<li>\u00bc cup vegetable oil<\/li>\n\n\n\n<li>\u00bc cup flour<\/li>\n\n\n\n<li>\u00be cup chopped onion<\/li>\n\n\n\n<li>\u00bd cup chopped celery<\/li>\n\n\n\n<li>2 teaspoons pressed garlic<\/li>\n\n\n\n<li>4 cups chicken broth<\/li>\n\n\n\n<li>1 (14.5-ounce) can diced tomatoes, undrained<\/li>\n\n\n\n<li>1 tablespoon Worcestershire sauce<\/li>\n\n\n\n<li>\u00be teaspoon Tabasco sauce<\/li>\n\n\n\n<li>1 bay leaf<\/li>\n\n\n\n<li>4 tablespoons chopped fresh parsley<\/li>\n\n\n\n<li>\u00bc teaspoon dried thyme<\/li>\n\n\n\n<li>\u00bc teaspoon dried basil<\/li>\n\n\n\n<li>\u00bc teaspoon dried oregano<\/li>\n\n\n\n<li>\u00bc teaspoon freshly ground black pepper<\/li>\n\n\n\n<li>\u00bd teaspoon salt<\/li>\n\n\n\n<li>1 (10 ounce) package frozen cut okra<\/li>\n\n\n\n<li>white rice, cooked, optional for serving<\/li>\n<\/ul>\n\n\n\n<p>Heat oil in heavy pot or Dutch oven over medium heat. Add flour and cook until the mixture, known as \u201croux,\u201d is copper-colored, about 15 to 20 minutes.<\/p>\n\n\n\n<p>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.<\/p>\n\n\n\n<p>Serve over hot rice, if desired. Garnish with remaining parsley.<\/p>\n\n\n\n<p>Contributed by&nbsp;<a href=\"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/contributors\/\" target=\"_blank\" rel=\"noreferrer noopener\">Joyce Taylor<\/a> &nbsp;From:&nbsp;<a href=\"https:\/\/uncpress.org\/book\/9780807855133\/mariners-menu\/\" target=\"_blank\" rel=\"noreferrer noopener\"><em>Mariner\u2019s Menu: 30 Years of Fresh Seafood Ideas<\/em><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Recipe Heat oil in heavy pot or Dutch oven over medium heat. Add flour and cook until the mixture, known as \u201croux,\u201d is copper-colored, about 15 to 20 minutes. Add&hellip;<\/p>\n","protected":false},"author":23,"featured_media":10292,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"ncst_custom_author":"","ncst_show_custom_author":false,"ncst_dynamicHeaderBlockName":"ncst\/default-post-header","ncst_dynamicHeaderData":"{\"showAuthor\":true,\"showDate\":true,\"showFeaturedVideo\":false,\"caption\":\"\"}","ncst_content_audit_freq":"","ncst_content_audit_date":"","ncst_content_audit_display":false,"ncst_backToTopFlag":"","footnotes":""},"categories":[96,217,99,15,106,98,103,215,216,218],"tags":[145],"class_list":["post-971","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-crab","category-fall","category-fish","category-mariners-menu","category-oysters","category-shellfish","category-shrimp","category-spring","category-summer","category-winter","tag-main"],"displayCategory":null,"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.0 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Spicy Seafood Gumbo - Mariner&#039;s Menu<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/spicy-seafood-gumbo\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Spicy Seafood Gumbo - Mariner&#039;s Menu\" \/>\n<meta property=\"og:description\" content=\"Recipe Heat oil in heavy pot or Dutch oven over medium heat. 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