Seafood Gumbo
Ingredients
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- 1 1/2 pounds shrimp – peeled and deveined; shells reserved for stock (~75.5 medium shrimps)
- 8 cups water
- 3 leaves bay leaves
- 1/2 cup vegetable oil
- 1/2 cup all-purpose flour
- 2 cups onion – finely chopped (~2.5 medium onions)
- 1 cup celery – finely chopped
- 1 cup green bell pepper – finely chopped (~1 medium green bell pepper)
- 4 cloves garlic – minced
- 1 tsp dried thyme
- 1 tsp black pepper – ground
- 1/2 tsp cayenne pepper
- 2 tsp kosher salt
- 1 tbsp Worcestershire sauce
- 1 pounds okra – sliced (~32 medium okras)
- 1 tbsp vegetable oil – for sautéing okra
- 1/2 pounds crab meat – picked over for shells
- 1 pint oysters – drained, liquor reserved
- 1/4 cups parsley – chopped (~0.5 n/a parsleys)
- 1/4 cups scallions – thinly sliced (~1.5 n/a green onions)
- 2 tsp filé powder
- long-grain white rice – cooked (for serving)
Instructions
1. Peel and devein the shrimp, reserving all shells for stock. Keep shrimp chilled.
2. Make a quick shrimp stock: Combine the shrimp shells, water, and 1 bay leaf in a pot. Bring to a simmer and cook gently for 30–45 minutes; the stock should smell sweet and briny. Strain and discard shells and bay leaf, then measure out 6 cups of hot stock for the gumbo (reserve any extra). If using oysters, strain their liquor through a fine sieve and add it to the stock.
3. Make the roux: In a heavy 6–8 quart pot or Dutch oven over medium heat, heat 0.5 cup vegetable oil. Whisk in the flour and cook, stirring constantly, until the roux is dark brown, the color of milk chocolate, 25–35 minutes. Adjust heat as needed to prevent scorching.
4. Add the onion, celery, and green bell pepper to the roux. Cook, stirring often, until softened and glossy, 5–7 minutes.
5. Stir in the garlic and cook until fragrant, about 1 minute.
6. Gradually whisk in 6 cups hot shrimp stock until smooth. Add the remaining 2 bay leaves, dried thyme, black pepper, cayenne pepper, Worcestershire sauce, and kosher salt. Bring to a gentle boil, then reduce to a simmer and cook uncovered, stirring occasionally, 30 minutes until slightly thickened and flavors meld.
7. While the pot simmers, sauté the okra: Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add the sliced okra and cook, stirring often, until most of the stringiness subsides and it’s lightly browned in spots, 10–15 minutes. Stir the sautéed okra into the gumbo and simmer 10 minutes more.
8. Add the crab meat and shrimp to the pot. Simmer gently until the shrimp are just opaque and pink, 3–5 minutes. Do not boil vigorously.
9. Add the oysters and cook until their edges just curl, 2–3 minutes.
10. Turn off the heat. Discard bay leaves, then stir in the parsley, scallions, and filé powder. Let the gumbo rest 5 minutes; taste and adjust salt or cayenne as needed.
11. Serve the gumbo hot over cooked long-grain white rice.
Seafood gumbo is a deep, savory stew built on a dark roux, the Louisiana trinity of onion, celery, and bell pepper, and the briny sweetness of Gulf seafood. Okra lends body and a fresh, green note, while filé powder (ground sassafras leaves) adds a gentle herbal aroma and silkiness when stirred in off the heat. The result is a hearty bowl with layers of roasted, nutty roux flavor, tender shrimp and crab, and a glossy broth that begs for a scoop of rice.
Gumbo is a cornerstone of Louisiana cooking, with roots that braid West African, Indigenous, and European traditions. The very word “gumbo” traces to West African terms for okra, and the use of filé reflects Choctaw influence; French technique shows in the roux. Seafood gumbo is especially associated with the New Orleans area and coastal communities, often prepared during shellfish season and for gatherings where a meatless, seafood-rich pot is customary.