Seafood Gumbo Recipe

Prep proteins and vegetables

Pat shrimp dry, season lightly with 1/4 tsp salt and 1/4 tsp pepper. Cut chicken thighs into 1-inch pieces and season with 1/2 tsp Creole seasoning. Slice andouille into 1/4-inch rounds. Dice onion, bell pepper, and celery (mirepoix) and mince garlic. Measure out stock and spices.

Make the roux

In a large heavy-bottomed Dutch oven or pot set over medium heat, combine 1/2 cup vegetable oil and 1/2 cup all-purpose flour. Stir constantly with a heatproof spatula or whisk. The roux will bubble and darken; reduce heat to medium-low if it browns too quickly. Continue stirring for 20–30 minutes until the roux reaches a deep caramel to chocolate color (traditional gumbo color). Take care to avoid burning; adjust heat as needed.

Soften the vegetables

When the roux is a deep color, add 2 tbs unsalted butter to the pot and stir until melted. Immediately add the diced onion, bell pepper, and celery. Cook, stirring frequently, until vegetables are softened, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Brown the meats

Add the sliced andouille to the pot and cook 3–4 minutes to release oils and color. Push contents to the side and add the chicken pieces; cook until lightly browned on all sides, about 4–5 minutes.

Build the gumbo

Stir in 2 tablespoons tomato paste and cook 1 minute. Add 6 cups chicken stock slowly while stirring to incorporate any roux lumps. Scrape up browned bits from the bottom. Add 1 tablespoon Worcestershire sauce, 2 tsp Creole seasoning, 1 tsp dried thyme, 2 bay leaves, remaining salt and pepper, and 1 tsp hot sauce if using. Bring to a simmer over medium heat.

Simmer

Reduce heat to low and simmer uncovered for 40–50 minutes, stirring occasionally. This melds flavors and thickens the gumbo. Skim any excess fat from the surface as needed.

Finish with shrimp and adjust seasoning

Add the seasoned shrimp to the simmering gumbo during the last 5 minutes of cooking; cook until shrimp are opaque and just cooked through, about 3–5 minutes. Taste and adjust seasoning with additional salt, Creole seasoning or hot sauce. Remove and discard bay leaves. Stir in chopped parsley and half of the sliced green onions. If using filé powder, sprinkle 1 tsp into the gumbo off heat and stir gently to thicken slightly.

Serve

Ladle gumbo over cooked white rice into bowls. Garnish with remaining sliced green onions and extra parsley. Serve hot with cornbread on the side.

Preheat oven to 400°F (200°C). Grease an 8-inch square baking pan or a 9-inch cast-iron skillet and set aside.

In a large bowl whisk together 1 cup yellow cornmeal, 1 cup all-purpose flour, 2 tablespoons granulated sugar, 1 tablespoon baking powder, and 1/2 teaspoon salt until evenly combined.

In a separate bowl whisk 1 large egg with 1 cup milk and 2 tablespoons melted unsalted butter. Pour wet ingredients into dry ingredients and stir just until combined; do not overmix.

Pour batter into prepared pan or skillet and smooth the top. Bake in preheated oven for 18–22 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.

Let cornbread cool for 10 minutes, then cut into squares or wedges. Serve warm alongside gumbo; cornbread can be broken into the gumbo or served for sopping up the broth.