Seafood Gumbo Recipe
My favorite seafood gumbo, loaded with shrimp, crab, white fish and oysters in a rich, toasty roux with amber beer and Cajun spices. Heaven in a bowl.
Servings: 8
Calories: 452kcal
Ingredients
- ¾ cup vegetable oil peanut oil is great here
- ¾ cup all-purpose flour
- 1 large onion chopped
- 1 large bell pepper chopped
- 2 jalapeno peppers chopped (optional)
- 2 celery stalks chopped
- 4 cloves garlic chopped
- 2 cups okra chopped
- 12 ounces amber beer (optional - you can use extra stock instead)
- 5 cups seafood stock use 4-6, depending on how thin you’d like your finished gumbo
- 1 tablespoon Cajun seasoning blend or more, as desired
- 1 tablespoon cayenne powder optional, for more heat
- 2 teaspoons salt
- ½ teaspoon dried thyme
- 2 bay leaves
- 2 teaspoons Worcestershire sauce
- 1 teaspoon hot sauce or more to your preference, use your favorite!
- ½ cup freshly chopped parsley
FOR THE SEAFOOD
- 1 pound medium shrimp peeled and deveined
- 1 pound white fish use red snapper, grouper, catfish, whatever is available to you
- 1 pound lump white crab meat
- ½ pound smoked oysters Or use freshly shucked if you can get them
FOR SERVING
- Cooked white rice fresh chopped parsley, spicy chili flakes, spicy chili oil, extra hot sauce
Instructions
- Heat the oil in a large pot over medium heat. Swirl in the flour and continually stir until the flour is incorporated, forming a roux. Constantly stir the roux for 20-30 minutes (or longer), ensuring nothing sticks to the bottom of the pot, or it may burn. The roux will darken to a peanut butter color, then light chocolate, and finally a dark chocolate color. *See my NOTES above on making a roux.
- Add the onion, peppers, celery, garlic and okra. Stir the mixture often, about 5 minutes, until the okra is no longer slimy.
- Stir in the beer, seafood stock, Cajun seasonings, cayenne pepper, salt, thyme, bay leaves, Worcestershire and hot sauce.
- Bring the pot to a quick boil, then reduce the heat to low and simmer for at least 1 hour. 1.5-2 hours will develop more flavor.
- When nearly ready to serve, add the seafood in stages. Add the fish first and cook 4-5 minutes. Add the shrimp and cook 3-4 minutes, until pink. Stir in the crab and oysters for the last 2 minutes, just to heat through.* (See my NOTES above about your seafood options).
- Stir in the fresh parsley.
- Serve the seafood gumbo into bowls with rice and top with fresh chopped parsley, spicy chili flakes, spicy chili oil, and extra hot sauce if desired.
Video
Notes
Serves 8-10 (or more with rice). Calories calculated without rice.
Heat Factor: Mild, though there are plenty of spices for great flavor.
Nutrition
Calories: 452kcal | Carbohydrates: 17g | Protein: 39g | Fat: 23g | Saturated Fat: 17g | Cholesterol: 196mg | Sodium: 2056mg | Potassium: 724mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1750IU | Vitamin C: 43mg | Calcium: 204mg | Iron: 3.7mg