Seafood Gumbo

Seafood Gumbo

Author note: Don’t shy away from the ingredients list. What makes this gumbo easier than a traditional gumbo is the removal of making the roux. If you are a traditionalist and want to make the roux, go right ahead. It’s a 1:1 ratio of vegetable oil and flour. Cook over medium-high heat, stirring constantly, until a rich chocolate brown color is achieved.

1/4 cup vegetable oil

1 cup premade roux

8 cups seafood stock

2 cups water

1 14.5 ounce can unsalted diced tomatoes

1/4 cup Worcestershire sauce

2 bay leaves, torn in half

1/2 teaspoon cayenne

1/2 teaspoon dried thyme

1 1/2 cup onion, diced

1/2 cup celery, diced

1 cup green bell pepper, diced

5 cloves garlic cloves, chopped

1 1/2 teaspoons kosher salt

1 pound shrimp, peeled and deveined

1 pound white fish (like cod or catfish)

8 ounces lump crab meat (pick through for shells)

10 ounces okra, sliced (frozen okra also works)

1 tablespoon filé powder

cooked white rice

green onions, sliced

parsley, sliced

  1. In a large saucepan, warm the stock and water. Meanwhile, in a large Dutch oven, combine the oil, onion, celery, bell pepper and 1/2 teaspoon salt. Cook over medium heat for 10 minutes, or until softened. Add the garlic at the end of the 10-minute cooking period, and stir until fragrant (about 1 minute).
  2. Add the premade roux to the vegetable mix, stir well until it is combined. Pour in the stock mixture. Add the tomatoes, Worcestershire sauce, 1 teaspoon salt, bay leaves, cayenne and thyme. Simmer covered for 45 minutes to 1 hour, or until reduced and thickened. Stir occasionally.
  3. Add the shrimp, white fish, crab, okra and filé powder. Cook through for another 10 minutes (be sure to break up the white fish with a wooden spoon after it has cooked through). Salt to taste. Serve over white rice topped with green onions and parsley.

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