Seafood Gumbo Recipe

Make a dark roux

In a heavy-bottomed Dutch oven or large pot set over medium heat, add the vegetable oil and butter. When butter is melted and oil shimmers, whisk in the flour in a steady stream. Stir constantly with a wooden spoon or heatproof spatula, scraping the bottom, for 20–30 minutes until the roux reaches a deep chocolate-brown color (similar to chocolate syrup). Reduce heat if it begins to smoke; patience is key to develop flavor without burning.

Once roux is dark, immediately reduce heat to medium-low. Add the diced onion, bell pepper and celery (the holy trinity) to the pot. Stir to coat with the roux and cook 6–8 minutes until the vegetables are softened and beginning to brown. Add the minced garlic and tomato paste; cook 1–2 minutes until fragrant.

Carefully deglaze the pot by pouring in the white wine (if using), scraping any browned bits from the bottom. Let the wine reduce for 1–2 minutes. Slowly whisk in the seafood stock a cup at a time until smooth.

Add Worcestershire sauce, Creole seasoning, smoked paprika, thyme, bay leaves, hot sauce, salt and black pepper. Bring the gumbo to a gentle simmer, then lower heat to maintain a steady low simmer. Taste the broth after 10 minutes and adjust seasoning (salt, hot sauce or Creole seasoning) as needed. Simmer uncovered for 20 minutes to allow flavors to meld and slightly thicken.

After the broth has simmered and flavors have developed, add the firm white fish pieces. Simmer gently for 4–5 minutes until the fish is just opaque.

Add the shrimp and scallops and simmer 3–4 minutes more, until shrimp are pink and opaque and scallops are cooked through. Gently fold in the lump crab meat in the final 1–2 minutes — heat through but do not over-stir to avoid breaking up the crab lumps.

Taste and adjust seasoning. If using file powder, sprinkle it in now and stir — file will further thicken and add a slightly earthy flavor. Remove bay leaves.

Ladle gumbo over warm cooked white rice into shallow bowls. Sprinkle each serving with chopped parsley and sliced green onions. Serve with lemon wedges on the side for squeezing.

Gumbo can be held gently warmed for up to 30 minutes before serving; avoid prolonged simmer after adding seafood to prevent overcooking. Leftovers keep 1–2 days refrigerated; reheat gently on the stovetop and add a splash of stock if needed.