Seafood Gumbo with Okra (Printable)
A hearty Creole stew combining shrimp, crab, fresh okra, and tomatoes for a vibrant southern meal.
# 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 (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
10 - 2 large tomatoes, diced
11 - 2 spring onions, thinly sliced
12 - 2 tbsp fresh parsley, chopped
→ Roux
13 - 1/2 cup all-purpose flour
14 - 1/4 cup unsalted butter
→ Liquids and Seasonings
15 - 5 cups seafood or fish stock
16 - 1 bay leaf
17 - 1 tsp Worcestershire sauce
18 - 1 tsp hot sauce
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
# Steps:
01 - Melt butter in a large heavy-bottomed pot over medium heat. Add flour and stir constantly for 8–10 minutes until the roux reaches a dark brown color resembling 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 sliced okra and cook for 5 additional minutes, stirring frequently, until it begins to soften and lose its characteristic texture.
04 - Stir in diced tomatoes, bay leaf, thyme, paprika, cayenne, salt, and black pepper. Sauté for 2 minutes to blend flavors.
05 - Gradually pour in seafood stock while stirring constantly to ensure smooth incorporation with the roux. Bring to a gentle simmer.
06 - Add Worcestershire sauce and hot sauce. Simmer uncovered for 30 minutes, stirring occasionally to develop depth.
07 - Gently place white fish pieces into the simmering gumbo. Cook for 5 minutes until fish begins to flake.
08 - Carefully stir in shrimp and crab meat. Simmer just until shrimp turn pink and opaque, approximately 3–4 minutes. Avoid overcooking.
09 - Taste the gumbo and adjust seasoning as needed. Remove and discard the bay leaf.
10 - Ladle hot gumbo over steamed white rice. Garnish generously with sliced spring onions and fresh chopped parsley.
# Expert Advice:
01 -
- That dark roux creates depth you can't get from any store-bought shortcut
- The seafood stays tender because you'll learn exactly when to add each type
02 -
- If your roux smells burnt, start over. There's no saving a scorched roux, and it will ruin the entire pot.
- Add seafood stock slowly while whisking vigorously to prevent lumps from forming in the thickened base.
03 -
- Make the roux a day ahead and refrigerate. It reheats beautifully and saves you from doing the hardest part when you're ready to cook.
- Toast your spices in a dry pan for thirty seconds before adding them. This small step wakes up flavors you didn't know were there.