Seafood Gumbo Recipe

Make the roux

In a heavy-bottomed Dutch oven or large pot over medium heat, combine 0.75 cups vegetable oil and 0.75 cups all-purpose flour. Stir constantly with a heatproof spatula or wooden spoon. Cook the roux, stirring and scraping the bottom, until it reaches a deep chocolate-brown color — about 20 to 30 minutes. Reduce heat as needed to prevent burning; patience is key. When roux reaches desired color, stir in 2 tablespoons unsalted butter to stop the cooking and add sheen.

Deglaze and add stock

Once the roux is smooth and dark, add 1 tablespoon tomato paste and stir for 30 seconds. Slowly whisk in 6 cups chicken or seafood stock, a ladle at a time, until fully incorporated and smooth. Bring mixture to a gentle simmer.

While finishing the roux (or in a separate skillet if needed), add the chopped vegetables to the pot with the roux and stock: 1 large chopped yellow onion, 1 chopped green bell pepper, 3 chopped celery stalks. Stir to combine and simmer gently for 15 minutes until vegetables soften.

Add 4 cloves minced garlic, 3 sliced scallions, and 2 bay leaves. Continue simmering for another 5–8 minutes to build flavor. Taste the base before adding proteins and adjust salt/seasoning lightly.

Brown the sausage: In a skillet over medium-high heat, add sliced andouille sausage (8 oz) and cook until edges are browned, about 4–5 minutes. Drain excess fat if there's a lot and add the sausage to the gumbo pot.

Simmer with stock: Return the pot to a simmer with the sausage added. Let the gumbo simmer gently, partially covered, for 20 minutes to allow flavors to meld.

Add seafood at the end: Reduce heat to medium-low. Add 1 pound peeled and deveined shrimp and 8 oz bay scallops to the pot and simmer 3–4 minutes, until shrimp turn pink and scallops are opaque. Gently fold in 8 oz lump crabmeat just to warm through (about 1–2 minutes) to avoid breaking up the lumps.

Season the gumbo: Stir in 2 teaspoons Creole seasoning, 1 teaspoon smoked paprika, 1 teaspoon dried thyme, 1/4 teaspoon cayenne pepper, 1 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper. Add 1 tablespoon Worcestershire sauce and 1 teaspoon hot sauce. Taste and adjust seasoning as needed. If you prefer more heat, add more cayenne or hot sauce a little at a time.

Finish and thicken: Add 1/4 cup chopped fresh parsley and 1 tablespoon fresh lemon juice. If you like a thicker, slightly mucilaginous gumbo, sprinkle up to 1/2 teaspoon filé powder at this point, stir and let stand off the heat for 5 minutes (do not boil after adding filé).

Serve over rice: Spoon 3/4 cup steamed white rice into each of 4 bowls. Ladle hot gumbo over the rice, distributing seafood and sausage evenly.

Garnish and enjoy: Top with extra sliced scallions (about 1/4 cup) and additional parsley or filé powder to taste. Serve with hot sauce on the side.