Seafood Gumbo Recipe

1. Make the roux

In a heavy-bottomed Dutch oven or deep pot set over medium-low heat, combine 3/4 cup vegetable oil and 3/4 cup all-purpose flour. Stir constantly with a wooden spoon or heatproof spatula. After about 5–12 minutes the mixture will darken from sandy to peanut-butter color, then to a milk-chocolate or dark chocolate color; aim for a deep brown but not burned. Maintain even heat and stir to prevent hotspots. This should take 12–20 minutes depending on heat. Remove from direct heat briefly if it darkens too quickly.

2. When the roux is a deep brown, stir in 2 tablespoons unsalted butter to enrich, then immediately add the diced onion, green bell pepper and celery. Return the pot to medium heat.

3. Cook the vegetables in the roux for 6–8 minutes until soft and translucent. Add the minced garlic and cook 30–60 seconds until fragrant.

4. Stir in 2 tablespoons tomato paste and cook 1–2 minutes to deepen flavor. Deglaze with 1/2 cup dry white wine (optional) scraping up any browned bits, then slowly whisk in 6 cups low-sodium chicken stock until smooth and combined.

5. Bring to a gentle simmer, add 2 bay leaves, 1 teaspoon dried thyme, 1/2 teaspoon dried oregano, 1 tablespoon Worcestershire sauce, 1 teaspoon hot sauce, 2 teaspoons Creole seasoning, 1 teaspoon salt and 1/2 teaspoon black pepper. Taste and adjust seasoning. Reduce heat to low and simmer uncovered for 20 minutes to meld flavors.

6. While the base simmers, prepare the proteins: pat shrimp and scallops dry with paper towels; slice andouille into 1/4-inch rounds; pick through crab meat to remove shells.

7. Add the sliced andouille to the simmering gumbo and cook 5–7 minutes to release its flavor into the broth.

8. Stir in the bay scallops and simmer 3–4 minutes. Add the shrimp and cook until pink and opaque, about 2–3 minutes depending on size. Finally, gently fold in the lump crab meat and warm through for 1–2 minutes — do not over-stir to keep lumps intact.

9. Taste the gumbo and adjust seasoning with additional Creole seasoning, salt or hot sauce as desired. Remove and discard bay leaves.

10. Stir in 2 tablespoons chopped fresh parsley, sliced green onions, and 1 tablespoon fresh lemon juice. If using file powder, sprinkle 1 teaspoon in now and stir; file will thicken slightly and add its distinctive flavor (alternatively offer file at the table).

11. Simmer for an additional 2 minutes to marry flavors, then turn off heat. Let rest 5 minutes; seafood will finish cooking in the residual heat.

12. Ladle gumbo over cooked white rice (about 1/2 cup cooked rice per serving) in shallow bowls. Garnish with additional sliced green onions and parsley, and offer hot sauce and extra file powder at the table.