Seafood Gumbo

Instructions

1. Step 1

   Combine the rice, water, and 4 gr of the salt in the saucepan. Bring to a simmer over medium heat, cover, reduce to low heat, and cook until the water is absorbed; remove from the heat and rest covered.

   Timer: 18 min (fixed)

   Ingredients used: 300.0 gr long-grain white rice, 4.0 gr Salt, 600.0 ml Water

   Cookware: saucepan

2. Step 2

   Heat the vegetable oil in the heavy pot over medium heat. Whisk in the flour and cook, stirring continuously, until the roux is smooth and dark brown.

   Timer: 30 min (fixed)

   Ingredients used: 120.0 gr All-Purpose Flour, 120.0 ml Vegetable Oil

   Cookware: Large heavy pot with lid, whisk

3. Step 3

   Add the onion, celery, bell pepper, and okra to the roux. Cook over medium heat, stirring often, until the vegetables begin to soften.

   Timer: 8 min (fixed)

   Ingredients used: 120.0 gr Celery, 150.0 gr Green Bell Pepper, 300.0 gr Okra, 200.0 gr Onion

   Cookware: Large heavy pot with lid, wooden spoon

4. Step 4

   Stir in the garlic, thyme, cayenne pepper, and black pepper. Cook over medium heat until fragrant.

   Timer: 1 min (fixed)

   Ingredients used: 1.0 gr Cayenne Pepper, 2.0 gr Dried Thyme, 12.0 gr Garlic, 2.0 gr Ground Black Pepper

   Cookware: Large heavy pot with lid, wooden spoon

5. Step 5

   Gradually whisk in the warm seafood stock until smooth. Add the Worcestershire sauce, bay leaves, and remaining 8 gr salt.

   Timer: 3 min (fixed)

   Ingredients used: 2.0 piece Bay Leaf, 8.0 gr Salt, 1500.0 ml Seafood Stock, 15.0 ml Worcestershire Sauce

   Cookware: Large heavy pot with lid, whisk

6. Step 6

   Bring the gumbo to a gentle simmer over medium heat, then reduce to low heat and cook uncovered, stirring occasionally.

   Timer: 30 min (fixed)

   Cookware: Large heavy pot with lid, wooden spoon

7. Step 7

   Add the shrimp, crab meat, and oysters. Simmer gently over low heat until the shrimp are opaque and the seafood reaches 63°C.

   Timer: 6 min (fixed)

   Ingredients used: 300.0 gr Crab Meat, 250.0 gr Oyster, 500.0 gr Shrimp

   Cookware: Large heavy pot with lid, wooden spoon

8. Step 8

   Remove the pot from the heat and discard the bay leaves. Stir in the filé powder, green onion, and parsley.

   Timer: 2 min (fixed)

   Ingredients used: 6.0 gr Gumbo File Powder, 20.0 gr Parsley, 60.0 gr Scallion

   Cookware: Large heavy pot with lid, wooden spoon

9. Step 9

   Let the gumbo stand briefly, then ladle it into serving bowls over the cooked rice.

   Timer: 5 min (fixed)

   Cookware: Large heavy pot with lid, saucepan, serving bowl