Seafood Gumbo Recipe

Make the roux

In a heavy-bottomed Dutch oven or large pot over medium heat, combine the vegetable oil and butter. When butter melts and the oil shimmers, add the flour slowly while whisking to avoid lumps. Continue cooking, stirring constantly with a wooden spoon or heatproof spatula, until the roux reaches a deep mahogany color (about 20–30 minutes). Adjust heat as needed to prevent burning; patience is key.

Add stock

Once the roux is a deep brown, gradually whisk in 2 cups of the chicken stock to deglaze and thin the roux slightly. When smooth, add the remaining chicken stock and the cup of water, whisking to incorporate. Add the bay leaves. Bring mixture to a gentle simmer and reduce heat to low so it stays at a low simmer while you prepare the aromatics.

In a separate skillet over medium heat, add a tablespoon of the hot roux (or 1 tbs oil if preferred) and sauté the diced onion, bell pepper, and celery until softened, about 6–8 minutes. Add the minced garlic and cook 1 minute until fragrant. Transfer the softened vegetables into the pot with the roux and stock. Stir to combine.

Add the sliced andouille sausage to the pot. Simmer the mixture uncovered over low heat for 25–30 minutes to let flavors meld and the gumbo to darken slightly. Skim any foam or excess fat from the surface if desired.

Stir in the Creole seasoning, smoked paprika, dried thyme, hot sauce, kosher salt, and black pepper. Taste and adjust seasoning as needed. If gumbo seems too thin, simmer uncovered until it reaches desired thickness (about 10–15 minutes).

Remove the pot from heat and sprinkle in the file powder, stirring gently to incorporate. Note: file thickens and also adds a distinct flavor—do not boil after adding file to avoid stringy texture.

Return pot to low heat. Add the sliced andouille (if not already added) and simmer 5 minutes to warm through. Add the shrimp and gently stir; cook until shrimp turn pink and curl, about 3–4 minutes. Stir in the lump crab meat carefully to avoid breaking large pieces; warm through for 1–2 minutes.

If using crab claws for garnish, nestle them into the gumbo just before serving to heat briefly (2–3 minutes). Do not overcook seafood, which will become tough.

Stir in the chopped parsley and most of the sliced scallions, reserving a little for garnish. Remove and discard bay leaves. Adjust final seasoning with additional salt, pepper, or hot sauce to taste.

Ladle gumbo over cooked white rice in bowls or into cups on saucers for a classic presentation. Top each serving with a crab claw (optional) and scatter remaining scallions. Serve with lemon wedges on the side.