Seafood Gumbo Recipe

Make the roux

In a large heavy-bottomed pot (Dutch oven) set over medium heat, combine 0.75 cups vegetable oil and 0.75 cups all-purpose flour. Stir constantly with a heatproof spatula or wooden spoon. The mixture will bubble and darken; continue stirring and cooking for 15–25 minutes until it reaches a deep peanut-butter to milk-chocolate color. Reduce heat if it browns too quickly. Be patient — this is the flavor foundation.

Once the roux reaches the desired color, stir in 2 tablespoons unsalted butter to enrich it and help loosen the mixture.

Add the diced onion (1 cup), diced green bell pepper (1/2 cup), and diced celery (1/2 cup) to the pot. Sauté, stirring frequently, until the vegetables soften and become translucent, about 6–8 minutes. Scrape any browned bits from the bottom as you stir.

Add the minced garlic (4 cloves) and 2 tablespoons tomato paste. Cook for 1–2 minutes, stirring, until the garlic is fragrant and the tomato paste darkens slightly.

Slowly whisk in 6 cups seafood stock and 1 cup chicken stock in two additions to avoid lumps. Bring mixture to a simmer, scraping the bottom to incorporate the roux. Reduce heat to medium-low so the liquid maintains a gentle simmer.

Add sliced smoked Andouille or kielbasa (8 oz) and dried shrimp (2 tbs) if using. Simmer for 10 minutes to extract flavor from the sausage and dried shrimp.

Add the raw firm white fish pieces (0.5 lb) and bay scallops (0.5 lb) to the simmering gumbo. Cook gently for 4–6 minutes until the fish is opaque and scallops are just cooked through.

Add the shrimp (1 lb) in the last 3–4 minutes of cooking; cook until they turn pink and curl, about 2–4 minutes depending on size. Do not overcook shrimp.

While the gumbo simmers with the sausage, add 2 bay leaves, 1 tsp thyme, 1 tsp file powder (or additional thyme), 1 tablespoon Cajun or Creole seasoning, 1 tsp smoked paprika, 1 tsp hot sauce, 1 tsp kosher salt, 1/2 tsp freshly ground black pepper, and 1/4 tsp sugar (optional). Stir and taste after the seafood is cooked. Adjust salt, heat, and Cajun seasoning to preference.

Simmer uncovered over low heat for 10–15 minutes after adding all seasonings to let flavors meld, stirring occasionally. Remove and discard bay leaves before serving.

Turn off the heat and stir in 1 tablespoon lemon juice, 1/4 cup chopped fresh parsley, and 1/4 cup sliced green onions. Taste and adjust seasoning (salt, pepper, hot sauce) as needed.

Ladle gumbo over cooked white rice (about 1 cup per serving, total 4 cups cooked) and garnish with additional parsley and green onions if desired.

Serve immediately with lemon wedges and extra hot sauce on the side. Leftovers keep covered in the refrigerator for up to 3 days (reheat gently).