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seafood gumbo recipe

Seafood Gumbo Recipe

Pinklady
The origins of gumbo trace back to the 18th century in Louisiana. This one-pot meal evolved as a blend of French, African, Spanish, and Native American culinary traditions.
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Prep Time 25 minutes
Cook Time 1 hour 30 minutes
Course Main Course
Cuisine American
Servings 6

Equipment

  • Large pot or Dutch oven
  • Whisk
  • Wooden spoon
  • Measuring cups and spoons
  • Ladle

Ingredients
  

  • Seafood:1 lb shrimp, peeled and deveined
  • 1 lb crab meat or crab claws
  • 1 lb crawfish tails
  • 1 lb white fish fillets (such as catfish or tilapia), cubed
  • 1 dozen oysters (optional)

Vegetables:

  • 1 large onion, finely chopped
  • 1 large green bell pepper, chopped
  • 3 celery stalks, chopped
  • 2 cloves garlic, minced
  • 1 cup chopped okra (optional)

Additional Ingredients:

  • ½ cup vegetable oil
  • ½ cup all-purpose flour
  • 1 ½ tsp salt (adjust to taste)
  • ½ tsp black pepper
  • 1 tsp paprika
  • 1 tsp cayenne pepper (optional, for heat)
  • 2 bay leaves
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 1 cup chopped green onions
  • 1 cup fresh parsley, chopped
  • 1 qt seafood stock or chicken broth
  • 1 can (14.5 oz) diced tomatoes
  • 4 cups cooked white rice (for serving)

Instructions
 

  • Prepare the Roux:
    In a large pot or Dutch oven, heat ½ cup of vegetable oil over medium heat.
  • Add ½ cup of all-purpose flour and whisk continuously. Keep stirring to prevent the flour from burning.
  • Continue stirring until the roux turns a deep, rich brown color, about 15-20 minutes. Be patient; a good roux is essential to gumbo’s flavor.
  • Add the Vegetables:
    Once the roux reaches a chocolate-brown color, add the chopped onion, bell pepper, celery, and minced garlic.
  • Sauté the vegetables in the roux for about 5-7 minutes or until they are softened and fragrant.
  • Season the Gumbo:
    Stir in the salt, black pepper, paprika, cayenne pepper (if using), bay leaves, thyme, and oregano.
  • Allow the spices to cook for an additional 1-2 minutes, letting the flavors combine.
  • Add Stock and Tomatoes:
    Slowly pour in the seafood stock or chicken broth while stirring to ensure a smooth mixture.
  • Add the diced tomatoes (including their juices) and bring the mixture to a gentle boil.
  • Add the Okra (Optional):
    If you’re using okra, add it now. Okra helps to naturally thicken the gumbo while adding a distinct flavor.
  • Simmer the Gumbo:
    Reduce the heat to low and let the gumbo simmer for about 45 minutes, stirring occasionally.
  • If the gumbo becomes too thick, add more stock to reach your desired consistency.
  • Add the Seafood:
    Gently stir in the shrimp, crab meat, crawfish, white fish, and oysters (if using).
  • Allow the seafood to cook in the gumbo for 10-15 minutes, just until it’s fully cooked and tender.
  • Final Touches:
    Stir in the chopped green onions and parsley. Let the gumbo simmer for an additional 5 minutes.
  • Taste and adjust seasoning as needed.
  • Serve the Gumbo:
    Ladle the gumbo over a bowl of cooked white rice. Enjoy your rich, flavorful seafood gumbo!

Video

Keyword Seafood Gumbo Recipe