Gumbo Recipe

Directions

1. 1

   In a heavy-bottomed pot, heat vegetable oil over medium heat. Whisk in the flour to form a roux and cook slowly, stirring constantly, until the roux is a deep chocolate-brown color and smells nutty, about 15–25 minutes.

2. 2

   Add the diced onion, celery, and green bell pepper to the pot. Cook until the vegetables are tender and the roux is well integrated, about 8–10 minutes.

3. 3

   Stir in the minced garlic and cook for 1 minute until fragrant.

4. 4

   Stir in the tomato paste and cook for 2 minutes to deepen the flavor.

5. 5

   Slowly whisk in the fish stock to create a smooth base. Add bay leaves, dried thyme, paprika, cayenne pepper, salt, and black pepper.

6. 6

   Bring the gumbo to a gentle simmer and let it cook, uncovered, for 45–60 minutes, stirring occasionally to prevent sticking and to let flavors meld.

7. 7

   Add cod pieces to the pot and simmer for 5–7 minutes, until the fish is opaque and flakes easily.

8. 8

   Stir in the lump crabmeat and simmer for 2–4 minutes to heat through without breaking up the lumps.

9. 9

   Add shrimp and simmer for 2–3 minutes, just until they turn pink and are cooked through.

10. 10

    Finish the gumbo by adding hot sauce to taste and, if using, gumbo file powder. Stir to combine and remove the bay leaves.

11. 11

    Taste and adjust seasoning with additional salt or pepper as needed.

12. 12

    Spoon hot gumbo over cooked white rice and garnish with chopped parsley and sliced green onions before serving.