Creole Seafood Gumbo (Printable)
A rich Louisiana stew combining seafood, vegetables, and Creole spices for a hearty, flavorful meal.
# What You’ll Need:
→ Seafood
01 - 10.5 oz raw shrimp, peeled and deveined
02 - 10.5 oz lump crab meat, picked over for shells
03 - 9 oz firm white fish (catfish or cod), cut into bite-size pieces
04 - 9 oz shucked oysters, drained (optional)
→ Vegetables
05 - 1 large onion, finely chopped
06 - 1 green bell pepper, diced
07 - 2 celery stalks, diced
08 - 4 garlic cloves, minced
09 - 2 medium tomatoes, diced
10 - 2 spring onions, sliced (for garnish)
11 - 2 tbsp fresh parsley, chopped (for garnish)
→ Roux
12 - 5 tbsp unsalted butter
13 - 2/3 cup all-purpose flour
→ Liquids & Broth
14 - 5 cups seafood or chicken stock
15 - 1 bay leaf
16 - 1 tsp Worcestershire sauce
17 - 1 tsp hot sauce (Tabasco or similar, adjust to taste)
→ Spices & Seasonings
18 - 1 tsp smoked paprika
19 - 1 tsp dried thyme
20 - 1/2 tsp cayenne pepper, adjust to taste
21 - 1 tsp salt, or to taste
22 - 1/2 tsp freshly ground black pepper
→ To Serve
23 - 2 cups cooked long-grain white rice
24 - Filé powder (optional, for authentic flavor)
# How To Make It:
01 - Melt butter in a large heavy-bottomed pot over medium heat. Whisk in flour constantly, cooking until roux achieves a deep chocolate-brown color, approximately 15-20 minutes. Stir vigilantly to prevent scorching.
02 - Add chopped onion, bell pepper, celery, and minced garlic to the completed roux. Cook stirring continuously until vegetables soften and release their aromas, about 5 minutes.
03 - Stir in diced tomatoes, smoked paprika, dried thyme, cayenne, salt, and black pepper. Continue cooking for 2-3 minutes to meld flavors.
04 - Gradually whisk in stock while scraping any browned fond from pot bottom. Add bay leaf, Worcestershire, and hot sauce. Bring mixture to a gentle simmer.
05 - Cover pot and maintain gentle simmer for 30 minutes, stirring occasionally to ensure roux remains incorporated.
06 - Gently fold in white fish pieces and lump crab meat. Simmer for 10 minutes until fish begins to flake.
07 - Add shrimp and optional oysters. Cook only until shrimp turn pink and opaque, approximately 4-5 minutes. Immediately remove from heat to prevent overcooking.
08 - Taste broth and adjust salt, pepper, or cayenne as needed. Optionally stir in a pinch of filé powder for authentic thickening and flavor.
09 - Ladle hot gumbo over steamed white rice. Garnish generously with fresh parsley and sliced spring onions.
# Expert Tips:
01 -
- One pot feeds a crowd and tastes even better the next day
- The roux technique feels like mastering a secret Louisiana handshake
02 -
- Burnt roux cannot be saved, so trust your nose and start over if you detect even a hint of acrid bitterness
- Seafood continues cooking in the hot liquid, so undercook slightly rather than risk tough, rubbery shrimp
03 -
- Make the gumbo base a day ahead and refrigerate overnight for flavors that marry and intensify
- Set your roux station up before turning on the stove, because once you start stirring you won't be able to walk away