Seafood Gumbo Recipe

Make a dark brown roux

In a heavy-bottomed Dutch oven or large saucepan set over medium heat, add the vegetable oil and warm until shimmering. Stir in the flour and cook, stirring constantly with a flat-edged wooden spatula or whisk, watching color carefully. The roux will darken from tan to peanut-butter to milk-chocolate to dark chocolate brown; this takes about 20–30 minutes. Keep the heat at medium to medium-low so the roux browns without burning. When it reaches a dark chocolate color and smells nutty (but not burnt), remove from heat briefly and let sit while you prepare the vegetables.

Return the pot with the roux to medium heat. Add the diced onion, bell pepper, and celery to the roux. The oil in the roux will coat the vegetables; stir to combine. Sauté until the vegetables are softened and translucent, about 6–8 minutes, scraping up any browned bits from the bottom. Add the minced garlic and bay leaves and cook 1 minute more until fragrant.

Stir in the tomato paste and cook another 1 minute. Gradually whisk in the chicken stock and water in two additions, scraping the bottom to incorporate any roux and browned bits. Bring the pot to a gentle simmer. Reduce heat to low, season with Creole seasoning, kosher salt, and black pepper, and add Worcestershire sauce. Simmer, uncovered, for 20–25 minutes to develop flavor and slightly thicken (the dark roux will already provide body). Taste and adjust salt and heat; add hot sauce if desired.

While the gumbo simmers, pat the drum fillets dry and season lightly with a pinch of Creole seasoning and pepper. Add the drum pieces to the simmering gumbo and simmer gently for 6–8 minutes, until the fish is opaque and flakes easily. Add the shrimp and simmer an additional 3–4 minutes, until shrimp are pink and firm. Avoid overcooking — the shrimp will finish cooking quickly.

Remove the pot from heat. Discard bay leaves. Sprinkle the file powder into the gumbo and stir to combine; let sit for 2–3 minutes to thicken slightly and add its distinct flavor — do not boil after adding file. Stir in the chopped parsley and sliced scallions. Adjust seasoning to taste with more salt, Creole seasoning, or hot sauce.

Ladle the gumbo over warm cooked white rice (about 1 cup rice per serving). Garnish with additional scallions or parsley if desired and serve with lemon wedges on the side for squeezing. Serve immediately.