Shrimp, Crab & Crawfish Gumbo Recipe

Make a dark roux

In a heavy-bottomed Dutch oven or large pot over medium heat, combine the neutral oil and butter. When butter is melted and mixture is shimmering, gradually whisk in the flour. Stir constantly with a flat-bottomed wooden spoon or silicone spatula to prevent scorching. Continue to cook, stirring every 30–60 seconds. The roux will go from sandy to peanut-butter color to brown; aim for a dark chocolate-brown roux (30–40 minutes). If it looks like it may burn, reduce heat slightly. The roux should smell nutty and not acrid.

Once the roux reaches a dark brown, carefully and gradually whisk in 1 cup of the chicken stock to loosen and deglaze the pot. Add the remaining 5 cups of stock and 1 cup water in small additions, whisking between additions until smooth. Add bay leaves. Bring to a gentle simmer and reduce heat to low so it remains barely bubbling while you prepare the vegetables.

While the roux is cooking (or after it is combined with stock), in a separate skillet over medium heat, add 1 tbs neutral oil and sauté the diced onion, bell pepper and celery (the holy trinity) until softened and translucent, about 6–8 minutes. Add minced garlic and cook 30–60 seconds until fragrant. Add these softened vegetables to the simmering roux-base pot, stirring to incorporate.

Stir in the sliced green onions (reserve some green parts for garnish) and chopped parsley. Simmer the combined mixture on low for 15–20 minutes to let flavors meld and thicken slightly, stirring occasionally to prevent sticking.

Add the sliced andouille or smoked sausage to the gumbo base and simmer 8–10 minutes to warm and release its flavor.

Stir in the shrimp, crab meat and crawfish tails. Simmer gently (do not boil vigorously) until shrimp are opaque and cooked through, about 3–5 minutes. If using pre-cooked crab/crawfish, just warm through to avoid toughness. Taste and adjust seasoning.

Season the gumbo with Creole/Cajun seasoning, paprika, thyme, oregano, cayenne, Worcestershire sauce, hot sauce (if using), kosher salt and black pepper. Stir and simmer 3–5 minutes to marry flavors. Remove and discard bay leaves.

If the gumbo is too thin, simmer uncovered on low, stirring, until it reaches desired thickness. If too thick, add up to 1/2 cup extra stock or water. If using file powder, sprinkle it in now (start with 1/4–1/2 tsp), stir and let sit off-heat for a few minutes—do not boil after adding file to avoid stringiness.

Ladle hot gumbo over bowls of cooked white rice. Garnish with reserved sliced green onions and chopped parsley. Serve with lemon wedges and extra hot sauce on the side.

Leftovers: cool completely, refrigerate up to 3 days or freeze. Reheat gently on stovetop; add a splash of stock if thickened.