Seafood Gumbo Recipe

Combine seafood stock, water, bay leaves and peppercorns in a large heavy pot or Dutch oven. Bring to a gentle simmer over medium heat, then reduce heat to low to keep warm while you prepare the roux and other components.

Make a dark roux

In a separate heavy-bottomed pot or the same Dutch oven wiped dry, heat the oil over medium-low heat. Whisk in the flour gradually. Cook, stirring constantly with a wooden spoon or whisk, adjusting heat as needed so the roux slowly darkens. This will take 20–30 minutes; the roux should be the color of milk chocolate to dark chocolate and have a nutty aroma. Watch carefully to avoid burning. If it darkens too quickly, lower the heat.

Once the roux reaches the desired color, carefully and slowly ladle about 1 cup of the warm stock into the roux while whisking or stirring vigorously to temper and loosen it. This prevents lumps and allows you to incorporate the roux into the pot of stock.

Add the chopped onion, green pepper, and celery to the pot with the roux and tempered stock. Increase heat to medium and cook, stirring occasionally, until vegetables are softened, about 6–8 minutes.

Stir in the minced garlic and cook 1 additional minute until fragrant, taking care not to burn the garlic.

Pour the remaining warm stock from the first pot into the roux-vegetable mixture, stirring to combine. Add the bay leaves and peppercorns if they are still in the stock pot; otherwise, add fresh bay leaves and peppercorns. Bring the gumbo to a gentle simmer, then reduce heat to low and simmer uncovered for 25–30 minutes to meld flavors and slightly thicken. Stir occasionally and skim any foam or fat that rises to the surface.

While the gumbo simmers, brown the sliced andouille sausage in a skillet over medium-high heat for 3–4 minutes until it develops some color and releases flavorful fat. Add the browned sausage (and any rendered fat if desired) to the simmering gumbo.

Season the gumbo with Creole seasoning, smoked paprika, dried thyme, salt and black pepper. Taste and adjust seasoning, remembering the seafood will add saltiness.

Add the white fish pieces and bay scallops to the simmering gumbo and cook gently for 4–6 minutes until scallops are opaque and fish flakes easily. Then add the shrimp and cook for another 2–3 minutes until shrimp are pink and cooked through. Do not overcook seafood.

Remove the pot from heat. Stir in the chopped parsley, sliced scallions and lemon juice. If using file powder, sprinkle it in now and stir—use no more than the recommended 1/2 teaspoon to avoid gummy texture. Add hot sauce to taste.

Ladle gumbo over cooked white rice into bowls. Garnish with extra chopped parsley and sliced scallions. Serve hot with additional hot sauce at the table.