Entree: United States – Southern United States (Alabama Gulf Coast) – Alabama Gulf Coast Seafood Gumbo

Serving Size: 6

Approximate Time

Prep 20 min

Cook 1 hr

Total 1 hr 20 min

Ingredients

- 2 cups (400 g) long-grain white rice, uncooked
- 6 cups (1.4 L) seafood stock or low-sodium chicken stock (preferably homemade from shells/bones)
- 1 cup (240 ml) water (for adjusting consistency, optional)
- 1 cup (125 g) all-purpose flour
- 3/4 cup (180 ml) vegetable oil or neutral oil (can also use equal parts butter+oil for flavor)
- 2 cups (320 g) yellow onion, finely diced (about 1 large onion)
- 1 1/3 cups (200 g) green bell pepper, diced (about 1 large)
- 1 cup (100 g) celery, diced (about 2 stalks)
- 6 cloves garlic, minced (about 1.5 tbsp / 22 g)
- 12 oz (340 g) andouille or smoked pork sausage, sliced 1/4-inch (about 10–12 oz)
- 1 lb (454 g) medium shrimp, peeled and deveined (about 20–24 shrimp)
- 1 lb (454 g) lump crab meat, picked over for shells
- 12 oz (340 g) shucked oysters with liquor
- 1 1/2 cups (180 g) fresh okra, sliced 1/2-inch (frozen okra acceptable)
- 3 bay leaves
- 1 tsp (5 g) dried thyme or 1 tbsp (3 g) fresh thyme leaves
- 1 tsp (6 g) smoked paprika
- 1/2–1 tsp (1–2 g) cayenne pepper (adjust to taste)
- 2 tsp (10 g) kosher salt, plus more to taste
- 1 tsp (6 g) black pepper
- 2 tbsp (30 ml) Worcestershire sauce
- 1 tbsp (15 ml) tomato paste (optional; adds depth without making it Creole)
- 2 tbsp (8 g) filé powder (sassafras) for finishing, optional
- 1/2 cup (15 g) fresh parsley, chopped
- 3 scallions (green onions), thinly sliced
- Lemon wedges and hot sauce, for serving

Instructions

Short Description:
A dark-roux, hearty Gulf Coast gumbo that highlights local seafood—shrimp, lump crab, and oysters—with smoked sausage, okra, and a deeply flavored roux-based broth. Served over long-grain white rice as a complete main course.

Regional Notes:
This Alabama Gulf Coast version emphasizes a dark roux and a trio of local seafood (shrimp, crab, oysters) rather than being dominated by one protein; okra and smoked sausage anchor the Southern Gulf character. The broth is built from a dark, nutty roux and seafood-forward stock typical of Gulf Coast preparations.

1. Prepare the rice according to package directions (typically 2 cups rice to 4 cups water) so it finishes around the same time as the gumbo; keep warm.
2. If making quick stock from shrimp shells: sauté shrimp shells in 1 tbsp oil for 3–4 minutes, add 4 cups water and simmer 20–30 minutes, strain and add additional stock as needed to equal 6 cups. Otherwise use prepared seafood or low-sodium chicken stock.
3. Make a dark roux: in a heavy-bottomed Dutch oven over medium-low heat, whisk together 1 cup (125 g) flour and 3/4 cup (180 ml) oil. Stir constantly with a heatproof spatula or whisk, smoothing the roux as it cooks; it will progress from sandy to peanut-butter to chocolate-brown. This takes 20–30 minutes—don’t rush or burn; lower heat if it smokes. Aim for a deep chocolate color for classic Gulf flavor.
4. When roux is a deep brown, add the diced onion, bell pepper, and celery to the pot. Cook, stirring, until vegetables soften, about 6–8 minutes. Add garlic and cook 30–60 seconds until fragrant.
5. Stir in the tomato paste (if using), smoked paprika, thyme, bay leaves, Worcestershire sauce, cayenne, salt, and black pepper. Cook 1 minute to bloom spices.
6. Gradually whisk in the 6 cups (1.4 L) seafood stock, scraping up any browned bits from the bottom. Bring to a gentle simmer. If the gumbo seems too thick, add up to 1 cup (240 ml) water to reach desired consistency.
7. Add the sliced sausage and sliced okra. Simmer uncovered at low simmer for 20 minutes to meld flavors and let okra begin to tenderize.
8. Taste and adjust seasoning. Add the shrimp and crab meat; simmer just until shrimp turn pink and curl, about 3–5 minutes. Gently fold in the oysters with their liquor and simmer 2–3 minutes—oysters should plump but not overcook.
9. Remove from heat. If using filé powder (optional), sprinkle it in now and stir gently—do not boil after adding filé. Stir in chopped parsley and most of the sliced scallions, reserving a little for garnish.
10. To serve: mound cooked rice in shallow bowls and ladle gumbo over the rice. Garnish with remaining scallions, lemon wedges, and hot sauce at the table.