Seafood Gumbo with Coconut Oil Roux
Servings: 8–10
Preparation Time: 2 hours
Ingredients:
Roux:
- 1 cup coconut oil
- 1 cup flour
Veggies:
- 1/2 cup green onions, chopped
- 1 large onion, chopped
- 1 medium green bell pepper, chopped
- 1 medium red or yellow bell pepper, chopped
- 1 large tomato, chopped
- 3 large ribs of celery, chopped
- 3 cloves minced or pressed garlic
Broth:
- 2 quarts bone broth (or seafood stock)
- 2 quarts filtered water
- 16 ounces tomato paste
- 2 bay leaves
Seasoning:
- 16-ounce package frozen chopped okra (or 2 cups fresh if available)
- 1/4 cup chopped fresh or dried parsley
- 1 tablespoon Himalayan Salt
- 2 teaspoons black pepper
- 2 teaspoons cayenne pepper
Seafood:
- 1 pound medium shrimp, fresh or frozen (peeled & deveined)
- 8-ounce container jumbo lump crabmeat
- 1 pound crab legs
- 8-ounce container shucked oysters, optional
Directions:
To make the roux, melt coconut oil in an 8-quart heavy stockpot on medium heat. Add flour and stir often, until the roux is the color of dark chocolate, but not burned. This can take 30 minutes or longer to get a dark roux.
While the roux is cooking, (or beforehand), chop all the veggies and set aside in large bowl. Once the roux is done, add all the chopped veggies to the roux pot at once and continue cooking on medium heat until the veggies are tender, about 10 minutes.
Add the bone broth, water, tomato paste, and bay leaves to the roux pot. Add okra, parsley, salt, black pepper, and cayenne. Bring to a boil, then reduce to simmer and cook for about an hour.
After an hour, add seafood and cook an additional 10–15 minutes until the seafood is done.
Serve with cooked rice and garnish with chopped green onion and parsley. Use additional hot sauce if you like it spicier.
Recipe and photo by Lynelle. Submit your recipes and photos here.
