Seafood Gumbo is a classic Southern dish that’s full of flavor, hearty, and perfect for cozy meals. The combination of tender seafood, rich broth, and aromatic vegetables, all thickened with a roux, makes this gumbo absolutely delicious. It’s a bit of work, but totally worth it for that deep, savory taste. Here’s a simple recipe to make a Seafood Gumbo from scratch:
Seafood Gumbo Recipe
Ingredients:
For the Roux:
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
For the Gumbo:
- 1 tablespoon olive oil (or vegetable oil)
- 1 medium onion, chopped
- 1 bell pepper, chopped
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 1 can (14 oz) diced tomatoes, undrained
- 4 cups seafood stock (or chicken stock)
- 1 teaspoon Cajun seasoning (or Creole seasoning)
- 1/2 teaspoon dried thyme
- 2 bay leaves
- 1 teaspoon hot sauce (optional, for a little kick)
- Salt and pepper, to taste
Seafood:
- 1 lb shrimp, peeled and deveined
- 1 lb crab meat (fresh, frozen, or canned)
- 1/2 lb fish fillets, such as catfish or tilapia, cut into chunks (optional)
- 1/2 lb mussels or clams (optional, for extra seafood variety)
For Serving:
- Cooked white rice (for serving)
- Chopped parsley (for garnish)
- Green onions, chopped (optional, for garnish)
- Lemon wedges (optional, for serving)
Instructions:
1. Make the Roux:
- In a large pot or Dutch oven, melt 1/4 cup butter over medium heat.
- Gradually whisk in 1/4 cup flour. Keep stirring constantly to prevent burning, and cook for about 10-15 minutes, or until the roux turns a deep, golden brown (but not burnt!). This step is crucial to developing the rich flavor for the gumbo.
2. Sauté the Vegetables:
- Once the roux is ready, add 1 tablespoon olive oil to the pot, and sauté the onion, bell pepper, and celery (the “holy trinity” of Cajun cooking) over medium heat for about 5-7 minutes, until softened.
- Add the garlic and cook for an additional 1 minute until fragrant.
3. Add the Liquid:
- Stir in the diced tomatoes (with their juices) and seafood stock. Bring the mixture to a boil, then reduce the heat to a simmer.
- Add the Cajun seasoning, thyme, bay leaves, and hot sauce (if using). Season with salt and pepper to taste. Let the gumbo simmer for 30-40 minutes, stirring occasionally.
4. Add the Seafood:
- Once the gumbo has simmered and the flavors have melded together, add the shrimp, crab meat, and any other seafood you’re using (fish, mussels, clams). Stir gently.
- Continue to simmer for about 5-7 minutes, until the seafood is fully cooked. The shrimp should turn pink and the mussels or clams should open up.
5. Taste and Adjust Seasonings:
- Taste the gumbo and adjust the seasonings, adding more salt, pepper, or hot sauce if needed. Remove the bay leaves.
6. Serve:
- Serve the gumbo over cooked white rice, and garnish with chopped parsley and green onions if desired. A wedge of lemon on the side can also add a nice tang to balance out the richness.
Tips:
- Make the Roux Right: The roux is the heart of gumbo and gives it that deep, rich flavor. Be patient while making it—don’t rush or walk away, as the roux can burn quickly if not stirred constantly.
- Use a Variety of Seafood: This gumbo is versatile, so feel free to mix and match seafood based on what’s available or what you like. you can also add andouille sausage or chicken for a meatier version.
- Thickening the Gumbo: If you prefer a thicker gumbo, you can add a little okra (which is often used in gumbo) or file powder (ground sassafras leaves). Okra is great if you want a more traditional texture, while file powder adds a unique, earthy flavor.
- Spice Level: Adjust the spice level based on your preference. If you like a little extra heat, increase the hot sauce or add cayenne pepper.
- Make Ahead: Gumbo often tastes even better the next day, so feel free to make it ahead and refrigerate overnight. The flavors will deepen as they sit.
Seafood Gumbo is a flavorful and satisfying dish that’s sure to impress. The combination of the roux, aromatic veggies, and tender seafood is simply irresistible. Whether you’re cooking for a family gathering or just craving a delicious bowl of gumbo, this recipe will surely deliver! How do you like your gumbo? Do you usually add any specific seafood or spice levels?
