Seafood Gumbo with Okra (Printable version)
A rich Creole stew blending seafood, okra, and ripe tomatoes in a savory broth with aromatic spices.
# What you 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
# How to make it:
01 - Heat vegetable oil in a large Dutch oven over medium heat. Sprinkle flour into the oil and cook, stirring constantly, until roux achieves a deep golden brown color, approximately 8 to 10 minutes. Prevent burning by maintaining steady heat and continuous stirring.
02 - Add onion, bell pepper, celery, and garlic to the roux. Sauté vegetables until softened and fragrant, about 5 minutes, ensuring even coating with the roux base.
03 - Stir sliced okra into the vegetable mixture and cook for 5 minutes until okra begins to soften and releases its natural thickening juices.
04 - Incorporate diced tomatoes, smoked paprika, thyme, oregano, bay leaves, cayenne pepper, salt, and black pepper. Mix thoroughly to distribute spices evenly throughout the base.
05 - Pour in seafood stock and white wine, stirring to scrape browned bits from the pot bottom. Add Worcestershire sauce and hot sauce if using. Bring to a gentle simmer and cook uncovered for 30 minutes, stirring occasionally to maintain consistency.
06 - Gently fold white fish pieces into the simmering gumbo and cook for 5 minutes until fish begins to firm.
07 - Add shrimp and lump crabmeat, simmering just until shrimp turn pink and seafood is cooked through, approximately 3 to 4 minutes. Taste and adjust seasoning as needed.
08 - Remove bay leaves from the gumbo. Ladle hot over steamed white rice and garnish with sliced spring onions and fresh chopped parsley.
# Expert tips:
01 -
- That moment when the roux hits the vegetables and your whole kitchen fills with the most incredible aroma imaginable
- The way the seafood stays tender while absorbing all those deep Creole flavors
02 -
- A burned roux cannot be saved, you will taste it in every single bite, so start over if you catch even a whiff of scorched flour
- Adding seafood at the very end prevents it from becoming tough and rubbery from overcooking
03 -
- The gumbo tastes even better the next day, so consider making it ahead and reheating gently
- If the texture is too thick, add a splash more stock, and if too thin, simmer a few minutes longer