Seafood Gumbo Okra Tomatoes (Printable Version)
Hearty Creole stew combining shrimp, crab, fish, okra, and tomatoes in a flavorful, slow-cooked blend.
# What You'll Need:
→ Seafood
01 - 12 oz medium shrimp, peeled and deveined
02 - 12 oz lump crab meat, picked over for shells
03 - 12 oz firm white fish (snapper or cod), cut into bite-size pieces
→ Vegetables
04 - 2 tbsp vegetable oil
05 - 1 large onion, finely chopped
06 - 1 green bell pepper, diced
07 - 2 celery stalks, diced
08 - 4 garlic cloves, minced
09 - 10 oz fresh okra, sliced (or frozen, thawed and drained)
10 - 2 large tomatoes, diced (or 14 oz canned diced tomatoes, drained)
11 - 2 spring onions, thinly sliced (for garnish)
12 - 2 tbsp fresh parsley, chopped
→ Roux
13 - 1/2 cup all-purpose flour
14 - 1/4 cup unsalted butter
→ Liquids
15 - 5 cups seafood or fish stock
16 - 1 bay leaf
17 - 1 tsp Worcestershire sauce
18 - 1 tsp hot sauce (optional, to taste)
→ Spices
19 - 1 1/2 tsp salt
20 - 1/2 tsp black pepper
21 - 1/2 tsp cayenne pepper
22 - 1 tsp dried thyme
23 - 1 tsp smoked paprika
→ For Serving
24 - Steamed white rice
# Directions:
01 - In a large, heavy-bottomed pot, melt butter over medium heat. Add flour and stir constantly for 8–10 minutes to make a dark brown roux (like milk chocolate).
02 - Add oil, then stir in onion, bell pepper, celery, and garlic. Sauté for 5 minutes until softened.
03 - Add okra and cook for 5 more minutes, stirring often, until it starts to soften and lose its sliminess.
04 - Stir in tomatoes, bay leaf, thyme, paprika, cayenne, salt, and black pepper. Sauté for 2 minutes.
05 - Gradually add the seafood stock, stirring well to incorporate the roux. Bring to a gentle simmer. Add Worcestershire sauce and hot sauce (if using). Simmer uncovered for 30 minutes, stirring occasionally.
06 - Add white fish pieces and cook for 5 minutes.
07 - Gently stir in shrimp and crab meat. Simmer just until the shrimp turn pink and opaque (3–4 minutes).
08 - Taste and adjust seasoning. Discard bay leaf. Serve hot over steamed white rice. Garnish with spring onions and parsley.
# Expert Advice:
01 -
- A bowl of gumbo brings people together like few other dishes can, inviting everyone to linger around the table.
- The roux technique you learn here will transform every soup and stew you make forever.
02 -
- A burned roux cannot be saved, so keep the heat moderate and stir constantly, even when your arm starts protesting.
- Adding the stock slowly prevents lumps from forming and gives you that velvety consistency.
03 -
- Prep everything before you start the roux, since once that flour hits butter, you are committed to stirring.
- Room temperature seafood cooks more evenly, so pull everything out of the fridge about 20 minutes ahead.