Seafood Gumbo
A rich and flavorful Southern gumbo that combines succulent seafood and aromatic spices, perfect for a comforting weeknight dinner.
Ingredients
For the Roux
- 1/2 cup vegetable oil For making roux
- 1/2 cup all-purpose flour Use to create roux
For the Gumbo Base
- 1 each onion, chopped Adds sweetness and depth
- 1 each green bell pepper, chopped Adds flavor and color
- 2 each celery stalks, chopped Adds crunch and flavor
- 4 cloves garlic, minced Enhances flavor
- 1 can 14.5 ounces diced tomatoes, undrained Adds acidity and sweetness
- 6 cups seafood stock Chicken stock can be used as a substitute
- 2 teaspoons Cajun seasoning Provides the signature spicy flavor
- 1 teaspoon dried thyme Adds earthy flavor
- 1 each bay leaf For aromatic infusion
- to taste Salt and pepper To season the gumbo
For the Seafood
- 1 pound shrimp, peeled and deveined Use fresh or frozen shrimp
- 1 pound crabmeat Substitute with preferred seafood
- 3 each green onions, sliced For garnishing
- to serve cups Cooked white rice Serve gumbo over rice
Instructions
Preparation
- In a large pot, heat the vegetable oil over medium heat.
- Gradually whisk in the flour, stirring constantly for about 20-30 minutes until it turns a deep, rich brown.
- Once your roux is ready, stir in the chopped onion, bell pepper, celery, and garlic. Cook for about 5 minutes until the veggies are tender and fragrant.
Cooking
- Add the canned tomatoes, seafood stock, Cajun seasoning, thyme, bay leaf, salt, and pepper. Bring everything to a boil, then reduce heat and let it simmer for 30 minutes.
- Gently stir in the shrimp and crabmeat, simmering for an additional 5-10 minutes until the shrimp are pink and cooked through.
Serving
- Remove the bay leaf and serve your gumbo over a scoop of cooked white rice.
- Garnish with sliced green onions for an extra pop of flavor and color.
Notes
Do not rush the roux; take your time to achieve a rich brown color. Feel free to customize your seafood based on your preferences. Gumbo often tastes better the next day, so consider making it ahead.