Seafood Gumbo Recipe

Make a dark roux

In a heavy-bottomed Dutch oven or large pot set over medium heat, combine the vegetable oil and butter. When butter is melted and the fat is shimmering, slowly whisk in the flour. Reduce heat to medium-low and cook, stirring constantly with a wooden spoon or heatproof spatula, until the roux reaches a deep chocolate-brown color, about 25–35 minutes. Be patient and keep the roux moving to avoid burning; if it smells acrid, lower the heat and continue stirring.

When the roux is a deep brown, immediately add the diced onion, bell pepper and celery (the holy trinity). The roux will sputter initially — stir constantly and cook until the vegetables are softened and translucent, about 6–8 minutes.

Stir in the minced garlic and tomato paste and cook for 1–2 minutes more until fragrant. Deglaze the pot by slowly whisking in 1 cup of the seafood stock to loosen any browned bits, then gradually whisk in the remaining stock until smooth.

Add the bay leaves, Worcestershire sauce, hot sauce, dried thyme, dried oregano, Creole seasoning, salt and pepper. Bring the gumbo to a gentle simmer, reduce heat to low, and simmer uncovered for 25–30 minutes to develop flavor. Taste and adjust seasoning as needed.

While the gumbo simmers, prepare seafood and sausage. If using andouille sausage, brown slices in a separate skillet over medium-high heat for 3–4 minutes per side until lightly caramelized; transfer to a plate. Browning the sausage adds extra fat and flavor; you may add those browned bits to the gumbo.

Add the fish pieces to the simmering gumbo first since they are the most delicate. Gently nestle the fish into the broth, simmer gently for 5–7 minutes until opaque and just cooked through.

Add the shrimp and cooked andouille sausage (if using) and simmer until shrimp turn pink and curl, about 3–4 minutes. Fold in the lump crabmeat carefully to avoid breaking lumps; warm through for 1–2 minutes only.

Adjust heat so the gumbo is hot but not violently boiling once seafood is added to prevent toughening. Remove bay leaves.

Stir in Worcestershire and hot sauce were already added earlier; taste again now that seafood is in and add additional Creole seasoning, salt or hot sauce to taste — start with an extra 1/2 teaspoon Creole seasoning if needed.

Turn off heat and stir in the filé powder and chopped parsley and most of the sliced green onions (reserve a little for garnish). Filé will slightly thicken and add a signature flavor; add 1 teaspoon, stir, and allow to sit for 2 minutes. If you prefer a thinner gumbo, omit filé and use less.

Ladle hot gumbo over a scoop of cooked long-grain white rice in shallow bowls. Garnish with the reserved green onions and an extra sprinkle of parsley. Serve with lemon wedges on the side for squeezing over individual servings.

Offer additional hot sauce and filé powder at the table. Leftovers keep 2–3 days refrigerated; reheat gently on the stove and add a splash of stock if too thick.