Seafood Gumbo Recipe

Make dark roux

In a heavy-bottomed Dutch oven or large pot over medium heat, add the vegetable oil and butter. When butter is melted and foaming, whisk in the flour continuously. Maintain medium heat and stir constantly, scraping the bottom, until roux turns a deep brown (color of milk chocolate), about 20–30 minutes. Be patient — adjust heat so it browns but does not burn.

Once roux reaches desired color, immediately add the diced onion, bell pepper and celery. The roux will bubble vigorously; stir constantly so vegetables are coated. Cook until vegetables are softened, about 6–8 minutes.

Add minced garlic and cook 30–45 seconds until fragrant. Stir in tomato paste and cook 1–2 minutes to concentrate flavor.

Slowly whisk in the chicken stock, a ladle at a time, until fully incorporated and smooth. Bring to a simmer, scraping any browned bits from the bottom. Reduce heat and let simmer gently for 20 minutes to meld flavors.

While base simmers, in a medium skillet over medium-high heat, brown the sliced andouille sausage until edges are caramelized, about 4–5 minutes. Transfer sausage to the gumbo pot.

Add bay leaves, dried thyme, smoked paprika, Cajun seasoning, Worcestershire sauce, hot sauce, sugar, salt and pepper to the pot. Stir and simmer 10 minutes to let spices infuse.

Taste the broth and adjust seasoning as needed. If the gumbo base is too thick, add up to 1 more cup of stock or water to reach desired consistency.

Add bay scallops and simmer 4 minutes. Then add shrimp and simmer until shrimp turn opaque and pink, about 3–4 minutes (do not overcook). Gently fold in lump crabmeat last and warm through 1–2 minutes—crab is delicate and should just be heated. Return browned sausage to the pot if not already added.

Remove bay leaves. Stir in chopped parsley and sliced green onions, reserving a little for garnish.

If using file powder, sprinkle it in now (about 1 tsp) while stirring; remove from heat after adding file as it can thicken. Adjust salt, pepper and hot sauce to taste.

Ladle gumbo over cooked white rice in bowls, garnish with remaining parsley and green onions and serve with lemon wedges on the side.