Entrée: United States – Seafood Gumbo

Serving Size: 6

Approximate Time

Prep 25 min

Cook 1 hr 15 min

Total 1 hr 30 min

Ingredients

1 / 2 cup (120 ml) neutral oil (vegetable or canola)
1 / 2 cup (60 g) all-purpose flour
1 large yellow onion, diced (about 2 cups / 300 g)
1 green bell pepper, diced (about 1 cup / 150 g)
3 ribs celery, diced (about 1 cup / 120 g)
4 cloves garlic, minced
2 cups (200 g) sliced okra (fresh or frozen)
6 cups (1.4 L) seafood stock (or a mix of stock and water)
1 lb (450 g) large shrimp, peeled and deveined (shells reserved)
8–12 oz (225–340 g) lump crabmeat, picked free of shells
1 pint (470 ml) shucked oysters with liquor, liquor reserved (about 1 lb / 454 g)
8 oz (225 g) firm white fish (such as snapper or grouper), cut into 1-inch pieces (optional)
2 bay leaves
1 tsp dried thyme
2 tsp paprika
1 / 2 tsp cayenne pepper, plus more to taste
1 tsp freshly ground black pepper
1 1 / 2 tsp kosher salt, plus more to taste
2 tsp Worcestershire sauce
1 tbsp hot sauce, plus more to serve
2 tbsp chopped fresh parsley, plus more for garnish
4 green onions, thinly sliced
2 tsp filé powder, plus more to serve
1 tbsp lemon juice
1 tbsp neutral oil (for sautéing okra)
Cooked long-grain white rice, for serving

Instructions

Prep the seafood: Peel and devein the shrimp, reserving the shells. Pat shrimp dry and keep chilled. Pick through the crabmeat for shell fragments. If using fish, cut into 1-inch pieces. Drain oysters and reserve their liquor.
Warm the stock: In a saucepan, combine the seafood stock with the reserved shrimp shells and gently simmer 15 minutes to boost flavor. Strain and keep the stock warm over low heat.
Make the roux: In a heavy pot or Dutch oven over medium to medium-low heat, whisk together 1/2 cup oil and 1/2 cup flour. Cook, stirring constantly and scraping the bottom, until the roux reaches a deep chocolate/mahogany color, 30–45 minutes. Adjust heat as needed to prevent scorching.
Build the base: Stir in the onion, bell pepper, and celery. Cook, stirring, until softened and fragrant, 5–7 minutes. Add the garlic and cook 1 minute more.
Add liquid gradually: While whisking, slowly ladle in the warm stock (and the reserved oyster liquor, if using), stirring to smooth out the roux. Bring to a gentle simmer.
Season and simmer: Add bay leaves, thyme, paprika, cayenne, black pepper, Worcestershire, and 1 1/2 teaspoons kosher salt. Simmer uncovered on low, stirring occasionally, 30–45 minutes to develop flavor.
Cook the okra: In a separate skillet, heat 1 tablespoon oil over medium-high. Add okra and sauté until lightly browned and most of the viscosity is reduced, 8–10 minutes. Stir the okra into the simmering pot.
Add seafood in stages: If using fish, add it first and simmer 5–6 minutes. Add shrimp and cook until pink and just opaque, 3–4 minutes. Gently fold in crab and oysters and cook 2–3 minutes more, just until oysters curl and crab is heated through. Avoid vigorous boiling.
Finish the gumbo: Remove from heat. Stir in filé powder, parsley, lemon juice, and half the green onions. Taste and adjust seasoning with more salt, cayenne, and hot sauce as desired. Remove bay leaves.
Serve: Spoon gumbo over warm cooked white rice. Garnish with remaining green onions and additional parsley. Offer extra filé powder and hot sauce at the table.