Seafood Gumbo Recipe

Make the roux

In a heavy-bottomed Dutch oven or large saucepan over medium-low heat, combine 1 cup flour and 1/2 cup vegetable oil. Stir constantly with a wooden spoon or silicone spatula to prevent burning. The roux will gradually darken; after 20–30 minutes it should reach a peanut-butter to milk-chocolate color. Reduce heat if it starts to smoke. Once at desired color, remove pan briefly from heat and stir in 2 tablespoons unsalted butter to add sheen.

Return pan to low heat. Add 1 cup chopped yellow onion, 1/2 cup chopped green bell pepper, and 1/2 cup chopped celery (the Holy Trinity) to the roux. Cook, stirring frequently, until vegetables are softened and begin to pick up the roux color, about 6–8 minutes.

Add 4 minced garlic cloves and cook 30–60 seconds until fragrant, stirring constantly so garlic doesn't burn.

Stir in 6 cups vegetable or seafood stock slowly, whisking or stirring to combine so no lumps form. Add 2 bay leaves. Increase heat to medium and bring mixture to a gentle simmer.

Whisk in 1 tablespoon tomato paste and 1 teaspoon Worcestershire sauce until incorporated.

Season the gumbo with 2 teaspoons Creole or Cajun seasoning, 1 teaspoon dried thyme, 1/2 teaspoon dried oregano, 1 teaspoon salt, and 1/2 teaspoon freshly ground black pepper. Add 1 teaspoon hot sauce (or to taste). Taste the broth and adjust seasoning; remember seafood will add saltiness later.

Reduce heat to low and simmer uncovered for 20–25 minutes to blend flavors. Skim any foam or excess oil that rises to the surface with a spoon.

While the gumbo simmers, prepare seafood: pat 1 lb shrimp dry, season lightly with a pinch of salt and pepper; cut fish into 1-inch pieces; slice 1/2 lb andouille sausage into 1/4-inch rounds; have 3/4 lb scallops ready.

After the gumbo has simmered and flavors have developed, add the sliced andouille sausage to the pot. Simmer 5 minutes to release flavor.

Add the fish pieces and bay scallops. Simmer gently for 4–6 minutes until fish begins to flake and scallops are opaque.

Add the shrimp and simmer 2–3 minutes more until shrimp are pink and just cooked through. Do not overcook seafood; it should be tender.

Stir in 1 tablespoon fresh lemon juice and 1/4 cup chopped fresh parsley. Sprinkle in 1/2 teaspoon file powder if using, and stir; file will thicken slightly and add distinctive flavor. Adjust seasoning with extra salt, pepper, or hot sauce to taste.

Discard bay leaves. Serve gumbo ladled over cooked long-grain white rice (about 1/2 cup rice per serving). Garnish each bowl with sliced scallions and additional chopped parsley if desired.

Leftovers: cool to room temperature, refrigerate up to 3 days. Reheat gently on stove; if thickened, add a splash of stock or water. Note: do not add file powder before storing as it thickens with time — add when reheating if desired.