Seafood Gumbo Okra Tomatoes (Printable version)
A flavorful Creole dish combining seafood, fresh okra, tomatoes, and bold spices in a hearty stew.
# What you need:
→ Seafood
01 - 12 oz medium shrimp, peeled and deveined
02 - 12 oz lump crab meat, picked over for shells
03 - 12 oz firm white fish such as snapper or cod, cut into bite-size pieces
→ Vegetables
04 - 2 tbsp vegetable oil
05 - 1 large onion, finely chopped
06 - 1 green bell pepper, diced
07 - 2 celery stalks, diced
08 - 4 garlic cloves, minced
09 - 10 oz fresh okra, sliced or frozen thawed and drained
10 - 2 large tomatoes, diced or 14 oz canned diced tomatoes, drained
11 - 2 spring onions, thinly sliced for garnish
12 - 2 tbsp fresh parsley, chopped
→ Roux
13 - 1/2 cup all-purpose flour
14 - 1/4 cup unsalted butter
→ Liquids
15 - 5 cups seafood or fish stock
16 - 1 bay leaf
17 - 1 tsp Worcestershire sauce
18 - 1 tsp hot sauce, optional
→ Spices
19 - 1 1/2 tsp salt
20 - 1/2 tsp black pepper
21 - 1/2 tsp cayenne pepper
22 - 1 tsp dried thyme
23 - 1 tsp smoked paprika
→ For Serving
24 - Steamed white rice
# How to make it:
01 - In a large heavy-bottomed pot, melt butter over medium heat. Add flour and stir constantly for 8 to 10 minutes to make a dark brown roux the color of milk chocolate.
02 - Add vegetable oil to the roux, then stir in onion, bell pepper, celery, and garlic. Sauté for 5 minutes until softened and fragrant.
03 - Add okra and cook for 5 more minutes, stirring often, until it starts to soften and lose its sliminess.
04 - Stir in tomatoes, bay leaf, thyme, paprika, cayenne, salt, and black pepper. Sauté for 2 minutes to bloom the spices.
05 - Gradually add the seafood stock, stirring well to incorporate the roux. Bring to a gentle simmer.
06 - Add Worcestershire sauce and hot sauce if using. Simmer uncovered for 30 minutes, stirring occasionally to develop flavors.
07 - Add white fish pieces and cook for 5 minutes until just beginning to flake.
08 - Gently stir in shrimp and crab meat. Simmer just until the shrimp turn pink and opaque, about 3 to 4 minutes. Do not overcook.
09 - Taste and adjust seasoning as needed. Remove and discard the bay leaf.
10 - Serve hot over steamed white rice. Garnish with spring onions and fresh parsley.
# Expert tips:
01 -
- The roux develops an incredible depth that you cannot achieve any other way
- Three kinds of seafood make every bite feel luxurious without needing fancy techniques
02 -
- A burned roux cannot be saved, you must start completely over
- Adding cold seafood stock to hot roux can cause it to seize, so pour gradually
03 -
- Have all your vegetables chopped before you start the roux
- Use a heavy-bottomed pot to prevent hot spots that burn the flour