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Seafood Gumbo Recipe

Name: Sandbar Grill & Cafes Seafood Gumbo Recipe
Cook time: 55 min
Total time: 55 min
Yield: 1 servings
Cuisine: Creole
Ingredients: 0.5 cups vegetable oil; 0.5 cups all-purpose flour; 1 tbs unsalted butter; 0.75 cups yellow onion, finely diced; 0.5 cups green bell pepper, finely diced; 0.5 cups celery, finely diced; 1 tsp minced garlic; 4 cups low-sodium chicken broth; 0.5 cups diced tomatoes with juice; 0.5 tsp file powder (optional); 8 oz medium shrimp, peeled and deveined; 2 oz lump crab meat, picked over for shells; 2 oz bay scallops; 2 oz andouille sausage, sliced 1/4-inch; 1 tbs Creole or Cajun seasoning; 0.5 tsp dried thyme; 1 leaf bay leaf; 0.5 tsp salt; 0.25 tsp freshly ground black pepper; 1 tsp hot sauce (optional); 1 tbs fresh parsley, chopped; 1 tbs green onions, thinly sliced; 0.25 cups long-grain white rice, cooked; 1 to taste lemon wedges

Inspired by Sandbar Grill & Cafe

Time55m

Serves1

8 oz. cup

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Ingredients

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Roux & Base

1/2 cups Tuscany sunflower oil

1/2 cups 00 bread flour

1 tbs Unsalted butter

3/4 cups yellow onion, finely diced

1/2 cups green bell pepper, finely diced

1/2 cups celery, finely diced

1 tsp minced garlic

4 cups low-sodium chicken broth

1/2 cups diced tomatoes with juice

1/2 tsp file powder (optional)

Seafood & Proteins

8 oz medium shrimp, peeled and deveined

2 oz lump crab meat, picked over for shells

2 oz bay scallops

2 oz andouille sausage, sliced 1/4-inch

Seasonings & Garnish

1 tbs Creole or Cajun seasoning

1/2 tsp dried thyme

1 leaf bay leaf

1/2 tsp Celtic sea salt

1/4 tsp freshly ground black pepper

1 tsp hot sauce (optional)

1 tbs Fresh parsley, chopped

1 tbs green onions, thinly sliced

To Serve

1/4 cups long-grain white rice, cooked

1 to taste lemon wedges

Method

Roux & Base

Make the roux

In a heavy-bottomed saucepan or Dutch oven over medium heat, add the vegetable oil and butter. Once the butter melts and the oil shimmers, slowly whisk in the flour. Stir constantly with a wooden spoon or heatproof spatula, keeping the roux moving to prevent burning. Cook until the roux reaches a deep caramel color (about 12–18 minutes). Reduce heat if it starts to smoke. The roux should be fragrant and slightly nutty but not bitter.

Add the mirepoix (onion, bell pepper, celery) to the roux: stir and cook 4–5 minutes until the vegetables soften and become translucent. Add the minced garlic and cook 30 seconds until fragrant.

Slowly whisk in 1 cup of the chicken broth to deglaze, scraping any browned bits from the bottom. Once incorporated, whisk in the remaining 3 cups of chicken broth until smooth. Bring the mixture to a gentle simmer.

Add the diced tomatoes with their juice, Creole/Cajun seasoning, dried thyme, bay leaf, salt, and black pepper. Reduce heat to low and simmer, uncovered, 15 minutes to allow flavors to meld and thicken slightly. Taste and adjust seasoning as needed.

Seafood & Proteins

While the base simmers, prepare proteins: pat shrimp, scallops, and crab meat dry with paper towels. Slice the andouille sausage.

Add the sliced andouille to the simmering gumbo and cook 5 minutes so the sausage releases flavor into the broth.

Add bay scallops and simmer 3 minutes. Add shrimp and cook until pink and opaque, about 2–3 minutes more (do not overcook). Gently fold in lump crab meat and warm through 1–2 minutes; avoid stirring vigorously so the crab lumps remain intact.

Seasonings & Finish

Stir in the optional file powder if using (start with 1/2 tsp) and the hot sauce if desired. Simmer 1 minute more, then remove the pot from heat. Discard the bay leaf.

Taste and adjust salt, pepper, or cayenne/Creole seasoning. Stir in chopped parsley and sliced green onions just before serving.

To Serve

Ladle gumbo over 1/4 cup cooked white rice into an 8 oz. cup (or bowl). Garnish with additional parsley and green onions if desired and serve with lemon wedges on the side to squeeze over.