Creole Seafood Gumbo (Printer-friendly)
A hearty Creole seafood stew featuring shrimp, crab, fish, and aromatic vegetables simmered with warm spices.
# What You 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 - 1/3 cup 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; 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 - In a large, heavy-bottomed pot, melt the butter over medium heat. Add the flour and stir constantly, cooking until the roux turns a deep, rich brown (about 15-20 minutes). Do not let it burn.
02 - Add onion, bell pepper, celery, and garlic to the roux. Cook, stirring, until vegetables are softened (about 5 minutes).
03 - Stir in diced tomatoes, smoked paprika, thyme, cayenne, salt, and black pepper. Cook for 2-3 minutes.
04 - Gradually whisk in the stock, scraping up any browned bits from the bottom. Add bay leaf, Worcestershire sauce, and hot sauce. Bring to a gentle simmer.
05 - Cover and simmer for 30 minutes, stirring occasionally.
06 - Add the fish and crab meat. Simmer gently for 10 minutes.
07 - Add shrimp and oysters (if using). Cook just until the shrimp turn pink and opaque, about 4-5 minutes. Remove from heat.
08 - Taste and adjust seasoning. If using, stir in a pinch of filé powder for a classic finish.
09 - Serve hot over steamed rice. Garnish with parsley and spring onions.
# Expert Tips:
01 -
- The roux technique might seem intimidating, but once you nail that color, youll feel like you unlocked some kitchen sorcery
- This stew feeds a crowd and brings everyone to the table, asking for seconds before they've even finished their first bowl
02 -
- A burnt roux cannot be saved, so if you smell anything acrid or see black specks, start over completely
- Seafood overcooks faster than you think, so add it in stages and watch the pot like a hawk once the shrimp hit the broth
03 -
- Use a cast iron Dutch oven if you have one, the heavy heat distribution makes roux-making significantly easier
- Let your gumbo rest for 10 minutes off the heat before serving, this gives the broth time to thicken slightly