Seafood Gumbo
Gumbo is a delectable soup, or stew, that crosses all barriers appearing on the tables of folks all over the U.S. Although ingredients might vary greatly from one cook to the next, and from one part of the state to another, a steaming bowl of fragrant gumbo is one of life’s cherished pleasures, as emblematic of Louisiana as shrimp & grits are to South Carolina. While the dish may have originated in Louisiana, it can be enjoyed everywhere and with the wealth of ingredients available here in the Lowcountry, it’s only natural that we enjoy a good seafood gumbo.
Serves 8 to 10
10 to 12 whole ripe tomatoes, diced; or 2 (14.5-ounce) cans diced tomatoes
½ (6-ounce) can tomato paste
1 cup fresh green lima beans
1 cup whole fresh corn kernels cut from the cob
1 large onion, diced
1 celery rib, diced
2 cloves garlic, minced
1 teaspoon dried thyme
½ pound lump crabmeat, loosened or picked through
½ pound claw crabmeat
½ pound raw small clams (removed from the shells)
1 pint raw oysters, shucked and drained
Salt and pepper to taste
1½ pounds medium-large raw shrimp, heads removed, peeled and deveined
1 pound fresh okra, stemmed and cut into 3 or 4 pieces each
In a large pot, combine the tomatoes, tomato paste, lima beans, corn, onion, celery, garlic, and thyme. Add 4 to 5 cups water and bring to a boil over medium-high heat. Cook, covered, for 30 to 45 minutes, then add the lump crabmeat and claw crabmeat, clams, oysters, and salt and pepper. Cook for 20 to 30 minutes more, then decrease the heat to medium and add the shrimp and okra. Check and correct the seasoning, cover, and cook for another 20 minutes. Stir in a little more water if the gumbo gets too thick.