Seafood Gumbo Recipe

Make a dark roux

In a large heavy-bottomed pot or Dutch oven over medium-low heat, combine 1/2 cup oil and 2 tablespoons butter. When the butter melts and the oil shimmers, gradually whisk in 3/4 cup flour. Cook, stirring constantly with a wooden spoon or spatula, taking the roux from sandy tan to a deep peanut-butter or chocolate color — about 25–35 minutes. Reduce heat as needed to prevent burning. A dark roux gives the gumbo its characteristic flavor; patience is required.

Add the trinity and aromatics

Once the roux reaches a deep brown, add the diced onion, bell pepper, and celery directly to the roux. Stir to coat and soften the vegetables, cooking 6–8 minutes until translucent. Add the minced garlic and cook 30–60 seconds until fragrant.

Cook okra and tomatoes

Stir in 2 cups sliced okra and the 14.5 oz can of diced tomatoes (including juices). Cook 3–4 minutes to incorporate and begin breaking down the tomatoes and okra. The okra will help thicken slightly and add traditional gumbo texture.

Add liquid and simmer

Slowly whisk in 4 cups chicken stock and 1 cup seafood stock (if using) a ladle at a time to deglaze and smooth the roux into the broth. Bring to a gentle simmer, add 2 bay leaves, 1 tablespoon Worcestershire sauce, and 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Reduce heat to low and simmer, partially covered, for 25–30 minutes to meld flavors.

Brown the sausage

While the gumbo base simmers, heat a separate skillet over medium-high heat. Add the sliced andouille (8 oz) and brown for 4–5 minutes until edges caramelize. Remove and set aside, leaving some rendered fat in the pan.

Add seafood

After the gumbo has simmered 25–30 minutes and flavors have melded, add the reserved browned sausage, 1 lb peeled and deveined shrimp, 8 oz bay scallops, and 8 oz firm white fish pieces to the pot. Stir gently to combine. Simmer just until seafood is cooked through: shrimp are pink and opaque and fish flakes easily — about 5–7 minutes. Do not overcook.

While seafood finishes cooking, season the gumbo with 2 teaspoons Cajun seasoning, 1 teaspoon smoked paprika, 1 teaspoon dried thyme, 1/2 teaspoon dried oregano, and 1/4 teaspoon cayenne. Taste and adjust salt, pepper, and heat as desired; add 1 teaspoon hot sauce if you want extra kick.

Remove and discard bay leaves. Stir in 2 tablespoons chopped fresh parsley and 2 tablespoons sliced green onions. If the gumbo is thicker than you like, thin with up to 1/2 cup additional stock or water. If it needs more body, simmer uncovered 3–5 minutes to reduce slightly.

Ladle hot gumbo over cooked long-grain white rice (about 3 cups cooked for this recipe) into bowls. Garnish with additional sliced green onions and parsley if desired, and serve lemon wedges on the side to squeeze over individual servings.

Gumbo improves slightly after resting 10–15 minutes, but serve hot. Refrigerate leftovers up to 3 days; reheat gently on the stovetop.