Cajun Seafood Gumbo Recipe

SOUPS & SALADS

1. 1

   Make the roux

   In a heavy pot or Dutch oven, whisk flour and oil together over medium heat. Cook slowly, stirring constantly, until the roux becomes a deep chocolate-brown color (about 15-20 minutes). Do not let it burn.

2. 2

   Add the holy trinity

   Add the finely diced onion, green bell pepper, and celery to the pot. Cook until the vegetables are soft and translucent, about 6-8 minutes.

3. 3

   Garlic and tomato paste

   Stir in minced garlic and tomato paste. Cook for 1-2 minutes until the garlic is fragrant and the paste darkens slightly.

4. 4

   Brown the sausage

   Add the sliced Andouille sausage. Cook until the sausage is browned and releases some fat, about 4-6 minutes.

5. 5

   Season and deglaze

   Sprinkle in Cajun seasoning, paprika, dried thyme, cayenne pepper, and bay leaves. Cook for 1 minute to bloom the spices. Stir in Worcestershire sauce and, if needed, deglaze with a splash of stock to loosen any fond from the bottom.

6. 6

   Add stock and tomatoes

   Pour in 6 cups seafood stock and the can of diced tomatoes. Bring to a gentle simmer.

7. 7

   Add okra and simmer

   Stir in the sliced okra. Let the gumbo simmer gently for 25-35 minutes, until the flavors meld and the gumbo thickens slightly.

8. 8

   Rice and shrimp

   While the gumbo simmers, cook 2 cups uncooked white rice according to package instructions to yield about 4 cups cooked rice. In the gumbo, add the peeled and deveined shrimp and simmer 3-5 minutes, just until they are pink and opaque.

9. 9

   Finish and serve

   Taste and adjust salt as needed. If using, stir in file powder. Remove bay leaves. Serve hot over a bed of cooked rice. Garnish with chopped parsley or green onions if desired.