J. Paul’s Seafood Gumbo

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Looking for a delicious and authentic seafood gumbo recipe? Look no further than J Paul's seafood gumbo recipe. This recipe is a perfect blend of flavors, combining fresh seafood with aromatic spices and a rich, flavorful broth. Whether you're a seasoned gumbo enthusiast or new to this classic Louisiana dish, J Paul's recipe will surely impress your taste buds. Get ready to indulge in a hearty bowl of gumbo that will transport you straight to the bayou.

Keywords: seafood gumbo, J Paul's, recipe, Louisiana dish, flavorful broth.

J paul's seafood gumbo recipe details

J paul’s seafood gumbo recipe, recipe Rating: 4.7
Number of votes:114

This gumbo can be expensive to make, so I only get to make it once a year, usually on New Year’s Eve, outside, over an open fire (of course). I save the juices from the Thanksgiving turkey, which really puts this gumbo over the top. This is one of those recipes that I worked for years to perfect, and now it’s perfect, so I don’t dare change anything else. But, that’s MY taste. Anybody is free to change whatever they want. Latigo

Ready in: 3 hours 30 mins

Ingredients

Serves: 20

• 1/2 cup flour
• 1/2 cup oil
• 2 heads garlic, broken into cloves and peeled
• 2 onions, chopped
• 2 bell peppers, chopped
• 1 cup celery, chopped
• 3 quarts fish stock (or chicken stock)
• 1/4 bunch fresh parsley, chopped
• 2 bay leaves
• 6 oz. tomato paste
• 1 teaspoon cayenne pepper
• J. Paul’s Creole Seasoning, to taste
• Salt & Pepper, to taste
• Sliced okra, as much as you like
• 1 pound shrimp, tail off
• 2 dozen oysters, with juice
• 1 pound crawfish tail meat
• 1 pound Andoullie sausage, cut up
• 1 pound lump crab meat
• 1 can oyster stew
• 1 pound catfish, cooked & cut up
• File gumbo, for garnish (minced sassafrass leaves)

Preparation method

Prep: 30 mins | Cook: 3 hours

1. In a large stock pot, make a roux with oil & flour. Add the Trinity (onions, bell pepper & celery) and saute 15 minutes, stirring frequently.
2. Add fish stock, stir into the roux, and bring to a boil.
3. Add remaining ingredients, EXCEPT seafood. Bring to a boil, then turn down heat to a simmer. Let simmer for 2 1/2 hours.
4. Add seafood and continue to simmer for another 15 minutes. Serve over rice or potato salad and garnish with file gumbo.Tip

“File” gumbo: pronounced fee-lay