Now, let’s take a detour down to the bayou with a mouthwatering Creole seafood gumbo. Packed with succulent shrimp, plump crab meat, and a medley of aromatic vegetables, this dish will transport you straight to the shores of Louisiana.

Being raised near the ocean means that I crave seafood almost all the time. Living in Eugene we get access to fresh seafood fairly regularly. Recently I read an article about shrimp which said that soon there will be no wild shrimp left. So while I can still get it I continue to make this delicious gumbo.

Keep in mind that I tend to lean towards healthier versions of traditional recipes, so if it’s not exactly authentic it will taste like it is.

Don’t forget to serve it over a bed of fluffy rice and sprinkle some fresh parsley for that extra pop of color!

RECIPE:

Heat a medium pot and add 2 Tb grass fed butter and 2 Tb avocado oil then throw in and saute:

1/2 lb Chorizo sausage links cut into chunks (or ground if that’s all that is available) I like Beelers brand, it’s a natural, humanly raised pork brand.

1/2 lg. onion diced

2 Tb crushed garlic

1 cup chopped celery

1 cup carrots thinly sliced

1-2 cups okra sliced into chunks (if using frozen okra put it in later so it doesn’t get mushy)

Now add:

Salt and Pepper to taste

2 tsp garlic granules

2 tsp onion powder

2 tsp Old Bay seasoning

1/2 Tb black pepper

1 Tb cajun spice (Frontier brand)

Stir in 4 Tb flour to make a roux, then add:

1 qt. chicken broth

1/2 a bottle of IPA beer (or any blonde or wheat beer)

1 can baby clams with juice

1.5 c good lump crab meat (not the cheap Starkest

1 nice size fillet of white fish cut into cubes (about 2 cups)

1 – 2 cups cleaned and deveined raw shrimp

3 dashes of Tabasco sauce

Bring to a boil then lower temperature and simmer for 3-5 minutes until shrimp start to turn pink. Do not overcook or shrimp will get rubbery. Add 1 qt of whole milk or half n half and bring back up to temp. Do Not boil or milk will curdle. Serve with crusty bread