Description
A refined Louisiana classic featuring a silky, nutty roux and bright, briny seafood balanced with aromatic vegetables.
Ingredients
Scale
- 6 tablespoons unsalted butter
- 1/2 cup all-purpose flour
- 1 cup onion, finely diced
- 1/2 cup celery, finely diced
- 1/2 cup green bell pepper, finely diced
- 4 garlic cloves, minced
- 6 cups low-sodium seafood or chicken stock, hot
- 1 cup canned crushed tomatoes, drained slightly
- 2 bay leaves
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne
- Kosher salt and freshly ground black pepper
- 1 pound shrimp, peeled and deveined
- 1 pound crab meat or firm white fish cut into large chunks
- 2 tablespoons fresh parsley, finely chopped
- 2 tablespoons fresh lemon juice
- 2 green onions, thinly sliced for garnish
- Cooked white rice (short-grain or jasmine), warm
- Hot sauce (optional)
- Filé powder (optional)
Instructions
- Prepare mise en place: measure spices, chop vegetables, and warm the stock.
- Make the roux: melt butter in a heavy-bottomed pot, whisk in flour, and stir until deep chestnut brown (12–18 minutes).
- Add aromatics: stir in onion, celery, and bell pepper; sauté until softened (6–8 minutes), then add garlic for 1 minute.
- Deglaze and build sauce: whisk in hot stock to emulsify the roux and scrape the pan, add tomatoes, bay leaves, smoked paprika, and cayenne, then simmer.
- Simmer gently: reduce heat and simmer uncovered for 25–30 minutes, adjusting seasoning with salt and pepper.
- Add seafood: cook firm fish for 3–5 minutes, then shrimp for 2–3 minutes until just opaque and pink.
- Finish and acidify: stir in lemon juice and parsley; sprinkle filé powder if desired.
- Serve over warm rice garnished with green onions.
Notes
Store cooled gumbo in shallow containers in the refrigerator for up to 3 days or freeze for up to 3 months. Reheat gently for the best texture.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Creole
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 115mg