Description
This authentic seafood gumbo recipe is a rich, dark roux-based stew featuring shrimp, crab, and white fish, finished with a smoky creole cream drizzle and served over rice.
Ingredients
- 60 ml (0.25 cup) vegetable oil, for roux
- 15 ml (1 tablespoon) olive oil, for roasting garlic
- 60 g (0.5 cup) all-purpose flour
- 1 large yellow onion, finely diced
- 2 celery stalks, finely diced
- 1 green bell pepper, finely diced
- 4 cloves garlic, minced
- 2.4 liters (10 cups) seafood stock
- 400 g (14.5 oz) can diced tomatoes, undrained
- 2 bay leaves
- 5 ml (1 teaspoon) dried thyme
- 2.5 ml (0.5 teaspoon) cayenne pepper, plus additional for drizzle
- 5 ml (1 teaspoon) smoked paprika, plus additional for drizzle
- 7 ml (1.5 teaspoons) salt
- 2.5 ml (0.5 teaspoon) black pepper
- 450 g (1 lb) large shrimp, peeled and deveined
- 225 g (0.5 lb) firm white fish (such as cod or snapper), cut into 1-inch pieces
- 225 g (0.5 lb) lump crab meat
- 170 g (6 oz) sliced frozen okra or 10 ml (2 teaspoons) filé powder
- 1 head garlic, for roasting
- 180 ml (0.75 cup) heavy cream
- 500 ml (2 cups) cooked white rice
- 15 g (0.25 cup) fresh parsley, chopped
Instructions
- Prep Roasted Garlic: Preheat the oven to 200°C (400°F). Slice the top off the head of garlic, drizzle with 15 ml (1 tablespoon) olive oil, wrap in foil, and roast for 40-50 minutes until soft. Squeeze the cloves into a bowl and mash.
- Make the Dark Roux: Heat 60 ml (0.25 cup) vegetable oil in a large, heavy-bottomed pot over medium-low heat. Gradually whisk in the flour and continue stirring constantly for 30-45 minutes until the roux reaches a dark chocolate color.
- Build the Gumbo Base: Add the diced onion, celery, and green bell pepper to the roux. Increase heat to medium and cook for 8-10 minutes until softened. Add the minced garlic and cook for 1 additional minute.
- Simmer the Broth: Slowly whisk in the seafood stock, ensuring no lumps form. Add the diced tomatoes, bay leaves, dried thyme, 5 ml smoked paprika, 2.5 ml cayenne pepper, salt, and black pepper. Bring to a simmer, then reduce heat to low, cover, and cook for 45-60 minutes.
- Prepare the Smoky Drizzle: While the gumbo simmers, combine the heavy cream, mashed roasted garlic, 10 ml smoked paprika, and 2.5 ml cayenne in a small saucepan. Heat gently over medium-low heat until warmed through, then keep warm.
- Cook the Seafood: After simmering, stir in the shrimp, white fish, crab meat, and okra (if using). Cook for 5-7 minutes, until the shrimp turn pink and opaque and the fish flakes easily. If using filé powder instead of okra, remove the gumbo from heat before stirring it in.
- Serve: Ladle the finished gumbo over hot white rice in wide, shallow bowls. Drizzle with the Smoky Garlic Creole Cream and garnish with fresh parsley.
Notes
To achieve the best flavor, make sure to use a high-quality seafood stock. Avoid overcooking the seafood by adding it right at the end of the cooking process. If using filé powder, remove the gumbo from the heat before stirring it in to prevent a stringy texture.
- Prep Time: 30 minutes
- Cook Time: 120 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Creole/Cajun
Nutrition
- Serving Size: 1 serving (~400 g)
- Calories: 350 calories
- Sugar: 5 g
- Sodium: 1400 mg
- Fat: 17 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 2 g
- Protein: 23 g
- Cholesterol: 150 mg