Gumbo is one of my favorite meals. Dark roux, the “holy trinity”, okra, and delicate seafood are wrapped up in a rich and soul satisfying broth. You’ll enjoy each bowl down to the very last drop.
Prep Notes for Seafood Gumbo
Roux Roux gives the gumbo a rich silky flavor. To make the perfect roux, in a large Dutch oven or deep pot, heat oil until hot and add your flour. Stir until smooth and continue stirring on medium heat for 10-15 minutes or until the roux reaches a milk chocolate or penny color. The darker the roux, the less it will thicken the gumbo.
Holy Trinity Onion, celery and bell peppers create the “holy trinity.” It’s the Cajun mirepoix that you’ll find in most traditional recipes.
Okra I love Okra in my gumbo. It adds a wonderful flavor and helps thicken up the gumbo. If you are using fresh, trim the caps and cut 1/4 inch slices. Frozen okra is another great option when you can’t find fresh. Simply thaw before using.
Broth Seafood broth gives this gumbo more “ocean” flavor. If you can’t find seafood broth, chicken broth will work too.
Seafood Shrimp and Lobster are the ultimate combination in this gumbo. Crab and scallops are great too. You can buy pre cooked lobster or crab at the store, for convenience or cook you own.
Skippers Bay Lobster has us spoiled with their perfectly cooked lobster meat. You know it’s always fresh, and the quality of the meat is simply superb.
Pairing & Suggestions
Serving Suggestions White Rice is the perfect accompaniement with gumbo. Saltine crackers are another perfect addition.
Drink Pairing Honestly, an ice cold beer pairs perfectly with gumbo. We love Abita’s Andygator, which is a malty by dry Helles Dopplebock. Dry sparkling wine, like Gruet, would go great too!
If you like this recipe, try our Seafood Cioppino, Cajun Seafood Pasta, or Lemon Herb Lobster Rolls.
Recipe
Seafood Gumbo
This Seafood Gumbo is so delicious and soul satisfying!
Ingredients
- 1/2 C All-Purpose Flour
- 1/2 C Grapeseed Oil
- 1 Onion, small diced
- 1 Green Bell Pepper, small diced
- 2 Celery Stalks, small diced
- 4 Cloves of Garlic, minced
- 1.5 tsp Kosher Salt
- 1 tsp Paprika
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 tsp Dried Parsley
- 1 tsp Dried Oregano
- 1/2 tsp Black Pepper
- 1/2 tsp Cayenne Pepper, optional
- 1 C Sliced Fresh Okra (if using frozen okra, thaw beforehand)
- 4 C Seafood or Chicken Broth
- 2 Bay Leaves
- 1 Pound Peeled and Deveined Shrimp, with the tail off
- 3/4 Lb Cooked Lobster, cut into bite size pieces (you may substitute Crab or Scallops)
- 1/4 C Parsley, roughly chopped
- 1 tsp File Powder, optional
Directions
- Step 1 In a large Dutch Oven, on medium heat, add oil. Once oil is hot, whisk in flour until smooth. Continue whisking on medium heat, for 10-15 minutes, or until the roux reaches a milk chocolate or Penny color. Don’t walk away, as it can easily burn if you aren’t paying attention.
- Step 2 Once the roux is dark, add onion, celery, bell pepper, okra and garlic. Then, sauté for 3-5 minutes or until soft.
- Step 3 Next, combine the salt, dried herbs and spices in a bowl. Stir the spices into the gumbo.
- Step 4 Carefully stir in broth, whisking until combined. Next, add the bay leaf and let everything simmer for 25-30 minutes. Season to taste.
- Step 5 Finaly, add seafood and cook for another 5 minutes, or until cooked through. Stir in parsley & file, if using.
- Step 6 Season to taste. Serve with rice, saltine crackers, with hot sauce on the side. Enjoy!
About the Author
Lauren is a classically trained, professional chef. A culinary school graduate, she has spent time working organic farms in the Italian countryside and was the pastry/sous chef at a high profile restaurant in Dallas prior to becoming a full-time personal chef. Her cooking style is often referred to as “rustic.” Being a personal chef, she is not bound by a single type of cuisine and has had the opportunity to experiment with hundreds of regional recipes from all over the world.
