Seafood Gumbo Recipe

Make a dark roux

In a heavy-bottomed Dutch oven over medium-low heat, combine 0.75 cups vegetable oil and 0.75 cups all-purpose flour. Stir constantly with a heatproof spatula or whisk to avoid burning. Cook the roux for 20–30 minutes until it reaches a deep brown color (like chocolate) and gives a nutty aroma. Reduce heat if it starts to smoke.

Once roux is dark, stir in 2 tbs unsalted butter, then add 1 cup finely diced yellow onion, 0.5 cup diced green bell pepper, and 0.5 cup diced celery (the Cajun trinity). Cook, stirring, for 6–8 minutes until vegetables soften and begin to brown.

Add 2 tsp minced garlic and 2 tbs tomato paste; cook 1–2 minutes until fragrant. Pour in 6 cups seafood or chicken stock slowly while stirring to incorporate and smooth out any lumps. Add 2 bay leaves, 1 tbs thyme, 1 tbs Cajun seasoning, 1.5 tsp salt, and 0.75 tsp black pepper. Bring to a gentle simmer, reduce heat to low, partially cover, and simmer for 20 minutes to let flavors meld.

Towards the end of simmering, taste and adjust seasoning. If you like a thicker, slightly herby finish, stir in 1 tsp file powder off heat just before serving; note file thickens when heated, so add sparingly.

Prepare shrimp and catfish: pat 12 shrimp dry and toss with 1 tbs lemon juice and a pinch of salt. Pat catfish fillets dry and season lightly with salt and 0.5 tsp black pepper. Set aside.

Make the crawfish etouffee

In a medium skillet over medium heat melt 2 tbs butter. Add 0.5 cup finely diced onion and cook 3–4 minutes until translucent. Stir in crawfish tails (1 cup) and 0.25 cup sliced green onion. Add 0.25 cup white wine or water, 1 tsp crawfish etouffee seasoning (or pinch of paprika and cayenne), and simmer 4–5 minutes until sauce is slightly reduced. Stir in 1 tbs cold diced butter to finish for gloss. Keep warm.

In the last 5 minutes of gumbo simmering, add half of the cooked etouffee (or spoon etouffee beside the gumbo when plating) and gently add shrimp to the simmering gumbo for 2–3 minutes until pink and opaque. Do not overcook.

Heat 3 cups vegetable oil in a heavy skillet or pot to 350°F (175°C). Use a thermometer for accuracy. Meanwhile, set up a dredging station: whisk together 1 cup all-purpose flour, 0.5 cup cornmeal, 1 tsp salt, 0.5 tsp black pepper, and 1 tbs Cajun seasoning in a shallow bowl. In another bowl beat 1 egg with 0.5 cup milk.

Coat and fry catfish

Dip each seasoned catfish fillet piece first into the egg mixture, letting excess drip off, then dredge thoroughly in the flour/cornmeal mixture, pressing to adhere. Fry in batches for 3–4 minutes per side until golden brown and cooked through (internal temperature ~145°F). Transfer to a wire rack over a baking sheet and keep warm in a 200°F oven while finishing other items.

Fry shrimp and mushrooms

For shrimp: coat shrimp in egg wash and dredge in the same flour mixture; fry 1–2 minutes per side until golden and cooked through. For mushrooms: toss 8 mushrooms in egg wash, dredge, and fry 2–3 minutes until crisp and golden. Drain on paper towels or a rack.

Make hushpuppy batter: in a bowl combine 1 cup yellow cornmeal, 0.5 cup all-purpose flour, 1 tsp baking powder, 0.5 tsp salt, 1 tsp sugar, and 0.25 cup finely diced onion. Stir in 1 beaten egg and 0.75 cup milk until a thick batter forms. If too thick, add a tablespoon of milk.

Heat 2 cups vegetable oil in a small pot to 350°F (175°C). Drop tablespoon-size scoops of batter into the oil, frying in batches for 2–3 minutes, turning once, until golden brown. Drain on paper towels. Keep warm in the oven with the catfish if desired.

To serve, spoon 1/2 to 3/4 cup cooked white rice into each bowl. Ladle gumbo (with shrimp added) over the rice. Add spoonfuls of the crawfish etouffee to the side or on top. Arrange fried catfish fillet pieces and a few fried shrimp and mushrooms on the plate. Add 2–3 hushpuppies on the side, garnish with chopped parsley, and serve with lemon wedges and hot sauce on the side.

Estimated plating: this recipe serves 4. Taste and adjust with additional salt, pepper, or hot sauce at the table.