Seafood Gumbo Recipe

Make a dark roux

In a large heavy-bottomed Dutch oven or pot set over medium heat, melt the butter with the vegetable oil. Sprinkle the flour into the melted butter and whisk continuously. Maintain medium to medium-low heat and stir constantly until the roux reaches a dark peanut-butter to chocolate color, about 20–30 minutes. Be patient and adjust heat to prevent burning; if hotspots occur, lift the pan briefly from the burner and continue stirring.

When the roux is a deep brown and aromatic, immediately add the diced onion, bell pepper, and celery (the 'holy trinity') to the pot. Stir to coat with the roux and cook for 6–8 minutes until vegetables are softened and beginning to caramelize.

Add the minced garlic and sliced andouille sausage. Cook, stirring, for 2–3 minutes until the garlic is fragrant and the sausage begins to release fat and color.

Add the chicken pieces and stir to combine, allowing the chicken to brown lightly on all sides for 3–4 minutes. This seals flavor; it does not need to be fully cooked through.

Slowly pour in the chicken stock while stirring to deglaze the pot and loosen any browned bits. If using diced tomatoes, add them now. Add bay leaves, Creole seasoning, kosher salt, and black pepper. Increase heat to bring the mixture to a gentle simmer.

Reduce heat to low and simmer, uncovered, for 30 minutes to allow flavors to meld and the broth to thicken slightly. Stir occasionally and skim any excessive fat or foam from the surface.

About 8–10 minutes before serving, stir in the shrimp and simmer gently until the shrimp are opaque and just cooked through, about 4–6 minutes depending on size.

Fold in the crab meat carefully to warm without breaking up the lumps; simmer 2 minutes more just to heat through. Taste the gumbo and adjust seasoning with additional Creole seasoning, salt, pepper, or hot sauce as desired.

If using file powder, sprinkle it in now (up to 1/2 tsp), stir once, and remove from heat. File will thicken and add a distinctive flavor — do not boil after adding file or the texture will become stringy.

Stir in chopped parsley and sliced green onions. Cover and let the gumbo rest for 3–5 minutes to allow flavors to harmonize.

Spoon 1/2 cup (about 0.5 cup) hot cooked white rice into individual bowls. Ladle the seafood gumbo over the rice, making sure each bowl gets a mix of broth, chicken, sausage, shrimp, and crab.

Garnish with additional green onions and parsley if desired. Serve with lemon wedges and hot sauce on the side. Offer extra file powder at the table.