Seafood Gumbo Recipe

 

Seafood Gumbo Recipe

Ingredients

Canola oil – ¾ cup

All-purpose flour – 1 cup (about 4¼ ounces)

Vegetables & Aromatics

Yellow onion – 1 large, chopped (about 2 cups)

Celery stalks – 2 large, chopped (about 1 cup)

Green bell pepper – 1, chopped (about 1 cup)

Garlic cloves – 4, finely minced (about 4 teaspoons)

Seasonings

Tomato purée – 1 cup (from one 15-ounce can)

Kosher salt – 2 tablespoons

Black pepper – 1 tablespoon

Cayenne pepper – 1½ teaspoons

Onion powder – 1½ teaspoons

Garlic powder – 1 teaspoon

Paprika – 1 teaspoon

Thyme leaves – 1 teaspoon, dried or fresh

Bay leaves – 3, dried

Liquids & Grains

Chicken stock – 4 quarts

Proteins & Seafood

Okra – 1 pound, fresh or thawed frozen, sliced into ¼-inch rounds (about 4 cups)

Olive oil – 2 tablespoons

Cooked chicken breasts and thighs – 1½ pounds, boneless and skinless, cut into 1-inch pieces (about 4 cups)

Andouille sausage – 8 ounces, halved lengthwise and sliced into ¼-inch rounds

Blue crabs – 2 (6-ounce each), cleaned and quartered

Large shrimp – 1 pound, raw, peeled and deveined

Finishing & Garnish

Hot sauce – 6 dashes (about 1½ teaspoons), plus more for serving

Filé powder – 2 tablespoons, plus extra for garnish

Fresh flat-leaf parsley – 1 cup, chopped

Scallions – 3, thinly sliced, plus more for garnish

For Serving

Cooked jasmine rice

Cornbread

Instructions

Step 1: Make the Roux
Preheat the oven to 375°F (190°C).
In a large stockpot, heat the canola oil over medium heat until shimmering, about 5 minutes. Gradually whisk in the flour, stirring constantly with a wooden spoon until fully incorporated. Continue cooking, stirring frequently and scraping the bottom of the pot, until the roux becomes smooth and a deep chocolate-brown color, about 15 minutes. Take care not to let it scorch.

Step 2: Build the Flavor Base
Add the onion, celery, bell pepper, and garlic to the roux. Cook, stirring occasionally, until the vegetables soften and release their aroma, about 10 minutes.

Step 3: Season and Simmer
Stir in the tomato purée, salt, black pepper, cayenne, onion powder, garlic powder, paprika, thyme, and bay leaves. Gradually pour in the chicken stock, stirring until smooth. Bring the mixture to a gentle boil, then reduce the heat to medium-low and simmer uncovered for 20 minutes, stirring occasionally and skimming off excess oil or foam from the surface.

Step 4: Roast the Okra
While the gumbo simmers, toss the sliced okra with olive oil on a rimmed baking sheet until evenly coated. Spread into a single layer and roast in the oven for 15–20 minutes, until the okra is lightly dried and firm. This step helps reduce sliminess.

Step 5: Add Meats
Stir the roasted okra, chicken, and andouille sausage into the pot. Simmer over medium-low heat for about 25 minutes, stirring occasionally, until everything is heated through and flavors meld.

Step 6: Add Seafood and Finish
Add the blue crabs and hot sauce, cooking until the crabs turn bright red, about 5 minutes. Quickly stir in the filé powder to avoid clumping. Add the shrimp, parsley, and scallions, then turn off the heat. Let the gumbo stand uncovered for 5–7 minutes, until the shrimp are pink and just cooked through. Remove and discard the bay leaves.

Step 7: Serve
Ladle the gumbo into shallow bowls and top each serving with a generous spoonful of cooked rice. Garnish with additional scallions and a light sprinkle of filé powder. Serve hot with cornbread and extra hot sauce on the side.