Seafood Gumbo Recipe
Slow-simmered stew brimming with shrimp and mixed seafood in a flavorful roux. Infused with Cajun spices, vegetables and aromatic herbs, served with steamed rice for a soulful taste of the South.
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Ingredients
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Seafood and Protein
Vegetables
Spices and Seasoning
Broth
Serving
Method
Prepare the Roux
- 1
Make the Roux
In a large heavy-bottomed pot, heat vegetable oil over medium heat. Gradually whisk in the flour, stirring constantly for about 15-20 minutes until the roux turns a dark brown color, resembling chocolate. Be careful not to burn it.
Cook the Vegetables
- 2
Add the Seafood and Spices
- 3
Incorporate the Ingredients
Stir in the sliced Andouille sausage, canned diced tomatoes, Cajun seasoning, bay leaves, black pepper, thyme, and okra (if using). Cook for another 5 minutes.
Simmer the Gumbo
- 4
Add the Broth and Simmer
Pour in the chicken broth and bring to a boil. Reduce heat and let the gumbo simmer uncovered for about 30 minutes, stirring occasionally.
- 5
Add Seafood
After simmering, add the shrimp and mixed seafood. Cook for an additional 5-10 minutes or until the seafood is cooked through and opaque. Season with salt to taste.
Serve
- 6
Plate the Dish
Serve the gumbo hot over a bed of steamed rice and garnish with chopped green onions and parsley.
