oyster-1522835_1920Louisiana’s southern cuisine has got some rich classics: jambalaya, po’boys, and the muffuletta, but the dish we want to talk about today is gumbo. Fun to say, but more fun to eat, a seafood gumbo is a thick combination of delicacies from the water. Shrimp, crab, oysters? Yes, yes, yes. And you can get it all at the Orlando seafood hotspot, Lombardi’s Seafood Market.

This meal is going to take about 40 minutes to cook, and 30 minutes to prepare, but it is worth every minute. The first thing to do is make the roux, a simple mix of oil and flour that helps thicken our dish.

Ingredients for the Roux:

  • 1 cup of flour
  • 1 cup of vegetable oil

Heat the oil over medium-high heat in a black iron skillet, reaching 300 degrees. Once it’s there, use a whisk to slowly add flour until the color becomes a deep beige/light brown. At that point, continue to cook until it browns further, stirring constantly to prevent it from burning. Set it aside.

Ingredients for the Gumbo:

  • 3 quarts of seafood stock
  • 1 pound of peeled and deveined shrimp
  • 1 pound of lump crabmeat
  • 2 dozen shucked oysters
  • 1 pound crab claw meat
  • 2 cups of chopped onion
  • 1 cup of chopped celery
  • 1 cup of chopped green peppers
  • 1 cup of chopped green onions
  • ½ cup of chopped parsley
  • salt
  • cayenne pepper
  • pepper
  • 2 cups of steamed rice
  • file powder

Grab the roux, and begin heating it. Grab all of your chopped veggies, except the green onions, and season them with 1 teaspoon of cayenne pepper and 2 teaspoons of salt, cooking them for 5 minutes until wilted. Add the stock and the claw meat, bringing to a boil, and then simmer for 30 minutes. Proceed to add your shrimp, oysters, green onions, parsley, and cook for 5 minutes. Then add the lump crabmeat, and season to taste. Add some file powder if you’d like to thicken the gumbo, then serve over the rice.

We know it looks complicated, but it only takes a little bit of time and patience to bring southern food into your home. It all starts by picking up some Orlando seafood from Lombardi’s Seafood Market. We’re on West Fairbanks Avenue in Winter Park, so come on by.