Seafood Gumbo

 

Seafood Gumbo Recipe

 

Serves: 4–6

Prep time: 20 min

Cook time: 1 hr

Ingredients

For the Roux:

½ cup vegetable oil or butter

½ cup all-cause flour

Vegetables (The Holy Trinity of Cajun cooking):

1 massive onion, diced

1 green bell pepper, diced

2 celery stalks, diced

four garlic cloves, minced

For the Gumbo Base:

4 cups seafood inventory (or bird stock)

1 can (14 oz) diced tomatoes, elective

2 bay leaves

1 tsp smoked paprika

½ tsp cayenne pepper (adjust to flavor)

1 tsp dried thyme

½ tsp black pepper

Salt to flavor

2 tsp Worcestershire sauce, optionally available

Seafood & Extras:

1 lb shrimp, peeled and deveined

1 lb lump crab meat

1 lb organization fish fillet (catfish, cod, or tilapia), cut into chunks

1 cup sliced okra (optionally available, facilitates thicken)

2–three green onions, sliced

 Fresh parsley, chopped

Cooked white rice, for serving

Instructions

1. Make the Roux:

Slowly whisk in flour to keep away from lumps.

Cook, stirring constantly, until the aggregate turns a deep brown colour, like milk chocolate (15–20 mins). Tip: Patience right here is key—don’t rush or burn it.

2. Cook the Vegetables:

Cook for 5–7 mins, stirring frequently, till softened and fragrant.

3. Add Stock and Seasonings:

Gradually pour in the seafood inventory at the same time as stirring to prevent lumps.

Add bay leaves, paprika, cayenne, thyme, black pepper, salt, and Worcestershire sauce.

Bring to a mild simmer and allow it cook for 20–half-hour, permitting the flavors to meld.

4. Add Seafood and Okra:

Gently stir in shrimp, crab meat, fish chunks, and okra.

Simmer for 5–8 mins till the seafood is cooked via. Fish must flake easily, shrimp should flip crimson, and crab need to be smooth.

5. Finish the Gumbo:

Remove bay leaves.

Stir in green onions and chopped parsley.

Adjust seasoning with extra salt or cayenne if wished.

6. Serve:

Spoon hot gumbo over a bed of cooked white rice.

Garnish with more parsley or inexperienced onions.

Tips for Perfect Seafood Gumbo

Roux: The darker it receives, the richer the flavor—but don’t burn it. Stir constantly.

Seafood: Use a mix of shrimp, crab, and corporation fish for depth. Add sensitive seafood on the end to keep away from overcooking.

Thickening: Okra or a pinch of filé powder clearly thickens the gumbo.

 Flavor Boost: Let gumbo relaxation for some hours or in a single day—the flavors intensify superbly.

Spice: Adjust cayenne pepper for your flavor for a slight or fiery gumbo.

This gumbo is wealthy, hearty, and deeply pleasant, shooting the essence of conventional Cajun and Creole cooking. Serve with heat crusty bread or cornbread for an entire meal.