Seafood Gumbo with Okra (Printable Version)
Hearty Creole stew with shrimp, crab, okra, tomatoes, and bold spices simmered to perfection.
# What You'll Need:
→ Seafood
01 - 14 oz large shrimp, peeled and deveined
02 - 12 oz lump crabmeat, picked over for shells
03 - 12 oz firm white fish (such as snapper or cod), cut into bite-size pieces
→ Vegetables
04 - 9 oz fresh okra, sliced into ½ inch rounds
05 - 1 large onion, finely chopped
06 - 1 green bell pepper, diced
07 - 2 celery stalks, diced
08 - 3 garlic cloves, minced
09 - 14 oz canned diced tomatoes, drained
10 - 3 spring onions, sliced (for garnish)
11 - 2 tbsp chopped fresh parsley (for garnish)
→ Roux
12 - ¼ cup vegetable oil
13 - ⅓ cup all-purpose flour
→ Liquids
14 - 4 cups seafood or fish stock
15 - ¾ cup dry white wine
16 - 1 tbsp Worcestershire sauce
17 - 1 tsp hot sauce (optional)
→ Spices & Seasonings
18 - 2 tsp smoked paprika
19 - 1 tsp dried thyme
20 - 1 tsp dried oregano
21 - 2 bay leaves
22 - 1 tsp cayenne pepper (adjust to taste)
23 - 1 tsp salt
24 - ½ tsp freshly ground black pepper
→ To Serve
25 - Steamed white rice
# Directions:
01 - Heat the oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Sprinkle in the flour and cook, stirring constantly, until the roux turns a deep golden brown, about 8–10 minutes. Do not let it burn.
02 - Add the onion, bell pepper, celery, and garlic to the roux. Sauté until vegetables are soft, about 5 minutes.
03 - Stir in the okra and cook for 5 minutes, until it begins to soften and release its juices.
04 - Add the diced tomatoes, smoked paprika, thyme, oregano, bay leaves, cayenne, salt, and black pepper. Mix well to combine.
05 - Pour in the seafood stock and white wine. Bring to a gentle simmer, scraping any browned bits from the bottom of the pot.
06 - Stir in the Worcestershire sauce and hot sauce if using. Simmer uncovered for 30 minutes, stirring occasionally.
07 - Add the fish pieces and cook for 5 minutes. Then add the shrimp and crab, and simmer just until the shrimp turn pink and the seafood is cooked through, about 3–4 minutes. Adjust seasoning if needed.
08 - Remove bay leaves. Serve hot over steamed white rice, garnished with spring onions and parsley.
# Expert Advice:
01 -
- The roux creates this incredible depth that you cannot achieve any other way, and once you master it, you will feel like a kitchen magician
- This gumbo brings people together like few other dishes can, turning an ordinary Tuesday into something worth celebrating
02 -
- Burned roux cannot be saved, so if you smell even a hint of scorching, start over because nothing fixes that bitter taste
- The gumbo will thicken as it cools, so do not panic if it seems slightly thin when it is piping hot
03 -
- Room temperature seafood cooks more evenly than cold straight from the fridge
- A splash of file powder added at the very end gives it that authentic Louisiana finish