Seafood Gumbo Recipe
Make Seafood Gumbo Recipe in just 1h 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Roux and aromatics
Seafood, sausage, stock
Seasonings and finishing
Method
Make the dark roux and base
- 1
Prepare the roux
In a heavy pot, heat the vegetable oil over medium heat. Whisk in the flour gradually and continue whisking for 15-25 minutes until the mixture turns a deep chocolate-brown color (the roux). Keep stirring to prevent scorching.
- 2
Add the holy trinity
Stir in the diced onion, green bell pepper, and celery (the holy trinity). Cook 5-7 minutes until vegetables soften and become translucent.
- 3
Build the gumbo and simmer
- 4
Pour in the seafood stock, scraping up any browned bits from the bottom of the pot.
- 5
Stir in smoked paprika, cayenne pepper, thyme, bay leaves, salt, and black pepper. Bring to a simmer.
- 6
Add the andouille sausage (if using). Simmer gently for 15 minutes to develop flavor.
Add seafood and finish
- 7
Add the shrimp, crab meat, and cubed white fish. Simmer gently until the seafood is just cooked through, about 5-7 minutes.
- 8
Turn off heat and stir in filé powder. Adjust seasoning with additional salt, pepper, and hot sauce to taste.
- 9
Ladle gumbo over cooked rice and garnish with chopped parsley. Serve hot.
