Gumbo is a traditional dish that originated in Louisiana and is known for its rich and flavorful taste. This hearty stew typically consists of a variety of meats, seafood, and vegetables, along with a thick roux-based broth.
Each region and family may have their own unique twist on the classic, but one ingredient remains constant – the beloved “Holy Trinity” of onions, celery, and green bell peppers.
With its roots in Cajun and Creole cuisine, gumbo has become a staple in Southern cooking and is often enjoyed as a comforting meal for special occasions or family gatherings.
In this article, we will guide you through the steps of making a delicious seafood gumbo that is sure to warm your soul and satisfy your taste buds.
What is StaleKracker Gumbo?
StaleKracker Gumbo is a popular and authentic seafood gumbo recipe that has been passed down in the StaleKracker family for generations. This soul-warming dish is a staple at any family gathering or special occasion, and its rich flavors and hearty textures are sure to leave you wanting more.
The secret to this delicious gumbo lies in its homemade seafood stock and carefully crafted roux, which serves as the base for the flavorful broth.
With a mix of fresh seafood, aromatic vegetables, and Cajun seasoning, StaleKracker Gumbo is a perfect representation of traditional Louisiana cuisine.
Why You’ll Love This StaleKracker Gumbo?
One of the main reasons why you will love this StaleKracker Gumbo is its rich and unique flavor. The combination of homemade seafood stock, aromatic vegetables, and Cajun seasoning creates a broth that is bursting with bold flavors.
Each spoonful offers a perfect balance of spiciness, sweetness, and richness that will leave your taste buds singing.
Additionally, this gumbo is a perfect meal for any occasion – whether it’s a cozy night with your family or a holiday gathering with friends. Its hearty and comforting nature makes it an ideal dish to warm you up on a cold day or to serve as the main course at a dinner party.
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Ingredients
- Sliced okra: This popular gumbo ingredient adds a thickening agent to the broth and gives a unique flavor to the dish.
- Cajun Crawfish tail meat: This premium seafood adds richness and depth of flavor to the gumbo. It can be substituted with other types of seafood like shrimp or crab.
- Old Earl: This cooking oil is traditionally used in Cajun cuisine and adds a distinct flavor to the dish.
- Water: This is added as needed to achieve the desired consistency of the gumbo.
- Homemade Seafood stock: This provides a flavorful base for the gumbo and can be made with various types of seafood, herbs, and spices.
- Onion: Diced onion adds flavor and texture to the gumbo.
- Seasonings and spices: A variety of seasonings and spices can be used in this recipe, including Cajun seasoning, garlic powder, black pepper, and cayenne pepper.
- Green bell pepper: This adds a mild sweetness to the gumbo and is a classic ingredient in Cajun cuisine.
- Fat female crabs: These flavorful crabs are traditionally used in gumbo for their rich meat.
- Two-step Fire seasoning: This spicy seasoning adds heat and depth of flavor to the gumbo.
- Louisiana peel-and-deveined shrimps: These tender shrimp add a seafood element to the dish and can be substituted with other types of seafood.
- Lump crab meat: This premium crab meat adds richness and texture to the gumbo.
- Celery: Diced celery adds a crunch and subtle flavor to the gumbo.
- Louisiana oysters: These briny oysters are a delicious addition to the gumbo and can be substituted with other types of seafood.
- Scallops: These tender and sweet scallops add another layer of seafood flavor to the gumbo.
- Cooked rice: This is served as a base for the gumbo and helps balance out the flavors.
- All-purpose flour: This is used to make a roux, which thickens the gumbo and adds a depth of flavor.
Directions
Step 1
Preparing the Seafood
- Peel and devein the Louisiana shrimps, leaving the tails on.
- Rinse the crawfish tail meat and drain well.
- Drain the oysters, reserving their liquid for later use.
- Scrape off any excess fat from the female crabs and cut them into halves.
- Pat dry the scallops and remove any excess moisture.
- In a large pot, bring 2 cups of homemade seafood stock to a boil. Add the female crabs and cook for 6 minutes until they turn bright red. Remove from the pot and set aside.
- In the same pot, bring another 2 cups of seafood stock to a simmer. Add in the crawfish tails and cook for 3-4 minutes until they turn opaque. Remove from the pot and set aside.
Step 2
Making the Roux
- In a separate large pot, heat up Old Earl (cooking oil) over medium-high heat.
- Add in the all-purpose flour and stir continuously with a wooden spoon until it turns dark brown about 15-20 minutes.
- Be careful not to let the roux burn. If it starts smoking, remove it from the heat and continue stirring until it cools down.
Step 3
Preparing the Gumbo
- Once the roux is dark brown, add in the diced onion, celery, and green bell pepper.
- Stir well for about 5 minutes until the vegetables have softened.
- Gradually pour in 4 cups of reserved liquid from the oysters and seafood stock, stirring constantly to avoid any lumps.
- Add in the sliced okra and continue stirring for another 5 minutes until it starts to thicken.
- Season with Cajun seasoning, garlic powder, black pepper, cayenne pepper, and Two-step Fire seasoning to taste.
- Bring the gumbo to a boil, then reduce the heat and let it simmer for 20 minutes.
Step 4
Adding in the Seafood
- Add the cooked female crabs, shrimp, scallops, and oysters into the pot.
- Cook for another 5 minutes until all seafood is heated through.
- Taste and adjust seasoning if needed.
Step 5
Serving the Gumbo
- Ladle the gumbo into bowls and serve with a scoop of cooked rice on top.
- Garnish with chopped green onions, if desired.
Notes
- StaleKracker Gumbo tastes even better the next day, as the flavors have a chance to develop and intensify overnight.
- This recipe can easily be adjusted to suit your taste preferences by adding more or less of certain ingredients or adjusting the seasoning.
- Make sure to stir the roux continuously to prevent it from burning and creating a bitter taste in the gumbo.
- If you prefer a thicker gumbo, you can add more okra or make a slurry with cornstarch and water to thicken the broth.
Storage Tips
- StaleKracker Gumbo can be stored in an airtight container in the refrigerator for up to 3 days.
- To reheat, simply heat on the stovetop over medium heat until heated through or in the microwave for a few minutes.
- This gumbo can also be frozen and reheated at a later time. Just make sure to thaw it in the refrigerator overnight before reheating.
- It is recommended to store the gumbo and rice separately, as the rice may absorb too much liquid if stored together.
Nutrition Information
Serving Suggestions
- Serve this gumbo with a side of crusty French bread or cornbread for dipping into the flavorful broth.
- You can also serve it over cooked pasta or quinoa for a heartier meal.
- For an extra kick of heat, add a few dashes of hot sauce to your gumbo before serving.
- This gumbo pairs well with a crisp salad or a side of steamed vegetables for a well-rounded meal.
What other substitute can I use in StaleKracker Gumbo?
if you don’t have all the ingredients listed, you can substitute with other seafood or vegetables that are available to you. Some suggestions include:
- Crayfish: If you can’t find crawfish, you can substitute with crayfish or even lobster for a similar flavor and texture.
- Mussels: These shellfish are a great substitute for oysters and can add a briny element to the gumbo.
- Andouille sausage: For a meatier gumbo, you can add in some sliced andouille sausage along with the seafood.
- Bell peppers: Any color of bell pepper can be used instead of green bell peppers, or you can use a mix for added flavor and color.
- Corn: Adding in some corn kernels can add a touch of sweetness to balance out the spiciness in the gumbo.
- Tomatoes: You can also add some diced tomatoes for a tangy twist on the gumbo.
- Spinach: For extra greens and nutrients, you can add some chopped spinach or other leafy greens to the gumbo.
Stalekracker Gumbo Recipe
Equipment
- wooden spoon
- 2 large pots
Ingredients
- 2 cups Sliced okra
- Cajun Crawfish tail meat as desired
- 2 cups Old Earl cooking oil
- Water as needed
- Homemade Seafood stock quantity as desired
- Onion diced
- Seasonings and spices to taste
- Green bell pepper diced
- Fat female crabs as desired
- Two-step Fire seasoning quantity as desired
- Louisiana peel-and-deveined shrimps as desired
- Lump crab meat as desired
- Celery diced
- Louisiana oysters as desired
- Scallops as desired
- 3 cups Cooked rice for serving
- 2 cup All-purpose flour
Instructions
- Begin by preparing your seafood for the gumbo. Peel and devein Louisiana shrimp, leaving their tails intact. Rinse and drain crawfish tail meat, reserving it for later use. Drain oysters and reserve their liquid. In a large pot, bring homemade seafood stock to a boil and add in fat female crabs, cooking until they turn a vibrant red. Remove the crabs and set aside. In the same pot, bring more seafood stock to a simmer and add in crawfish tails, cooking until they are opaque. Set aside for later use.
- Now it’s time to make your roux. Heat Old Earl (cooking oil) over medium-high heat in a large pot. Gradually add in all-purpose flour, stirring continuously with a wooden spoon until it turns a rich dark brown color, approximately 15-20 minutes. Be cautious not to let the roux burn; if it starts smoking, remove it from the heat and continue stirring until it cools.
- Time to assemble your gumbo! Add diced onion, celery, and green bell pepper to your roux. Stir well for approximately 5 minutes until the vegetables become tender. Gradually pour in reserved liquid from oysters and seafood stock, stirring constantly to avoid lumps. Add sliced okra and continue stirring for another 5 minutes until it begins to thicken. Season with Cajun seasoning, garlic powder, black pepper, cayenne pepper, and Two-step Fire seasoning to your liking. Allow the gumbo to come to a boil, then reduce the heat and let it simmer for 20 minutes.
- Now it’s time to add in your prepared seafood. Place cooked female crabs, shrimp, scallops, and oysters into the pot and cook for an additional 5 minutes until all seafood is heated through. Taste and adjust seasoning as needed.
- Serve your delicious gumbo by ladling it into bowls and topping it with a scoop of cooked rice. For added flavor, garnish with chopped green onions if desired.
Notes
- StaleKracker Gumbo tastes even better the next day, as the flavors have a chance to develop and intensify overnight.
- This recipe can easily be adjusted to suit your taste preferences by adding more or less of certain ingredients or adjusting the seasoning.
- Make sure to stir the roux continuously to prevent it from burning and creating a bitter taste in the gumbo.
- If you prefer a thicker gumbo, you can add more okra or make a slurry with cornstarch and water to thicken the broth.
FAQs
Can I use frozen seafood instead of fresh?
Yes, you can use frozen seafood in this gumbo, just make sure to thaw it properly before cooking.
Can I omit the okra?
While okra is a traditional ingredient in gumbo, if you are not a fan of its texture or taste, you can omit it from this recipe. The gumbo will still be flavorful and hearty without it.
Can I use a pre-made Cajun seasoning?
Yes, you can use a pre-made Cajun seasoning if you don’t have all the individual spices listed. Just make sure to taste and adjust the seasoning as needed.
How can I make this gumbo spicier?
To make this gumbo spicier, you can add more cayenne pepper or hot sauce to your liking. You can also use a spicy Cajun seasoning blend or add some diced jalapenos with the vegetables.
Conclusion
Thank you for reading and following along with this StaleKracker Gumbo recipe. We hope you enjoy making it and that it becomes a favorite in your household.
Remember, don’t be afraid to adjust the ingredients to suit your taste preferences, and make sure to share this article with your friends and family!
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Dr. Leah Alexander, M.D., is a board-certified Pediatrician in New Jersey and has been working at Elizabeth Pediatric Group of New Jersey since 2000.
She also has a passion for culinary arts that extends beyond the medical realm. After completing culinary school at the French Culinary Institute, she started Global Palate, LLC, a catering firm, in 2007. She ran her own six-year-old catering company and served small group parties as an owner and executive chef.