Seafood Gumbo Recipe
CRAWFISHTAILS, SHRIMP, ANDOUILLE SAUSAGE, WHITE RICE, GREEN ONION
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Ingredients
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Gumbo Base / Mirepoix & Holy Trinity
Proteins & Sausage
Roux & Thickening
Liquids & Stock
Seasonings & Herbs
Garnish & Finish
Method
Gumbo Base / Mirepoix & Holy Trinity
- 1
Prepare vegetables
Dice the yellow onion finely to yield about 1.5 cups. Core and finely dice the green bell pepper and slice the celery to make 1 cup each. Mince 3 garlic cloves and set all vegetables aside separately so they are ready when the roux is done.
Roux & Thickening
- 2
Make a dark roux
In a large heavy-bottomed Dutch oven or pot over medium-low heat, combine 1/2 cup vegetable oil and 1/2 cup all-purpose flour. Stir constantly with a heatproof rubber spatula or wooden spoon, scraping the bottom and sides, for 20–30 minutes until the roux reaches a dark peanut-butter to milk-chocolate color. Reduce heat if it starts to smoke. This is the flavor base for the gumbo.
- 3
Add aromatics to the roux
When the roux is the desired color, immediately add the diced onion, green pepper, and celery. Stir to incorporate; the vegetables will sizzle and begin to soften. Cook, stirring, about 5–7 minutes until the vegetables are translucent. Add the minced garlic and cook 30–45 seconds until fragrant, taking care not to burn the garlic.
Liquids & Stock
- 4
Deglaze and simmer
Slowly whisk or stir in 6 cups chicken stock into the roux-vegetable mixture in small additions so it smooths out without lumps. If the gumbo looks too thick at any point, add up to 1/2 cup water to reach desired consistency. Add the bay leaves and thyme. Bring the mixture to a gentle simmer, then reduce heat to low and simmer uncovered for 25–30 minutes to develop flavor, stirring occasionally.
Proteins & Sausage
- 5
Brown the andouille
While the gumbo simmers, heat a separate skillet over medium-high heat and sear the 8 oz sliced andouille sausage for 3–4 minutes until nicely browned. Transfer the browned sausage to the gumbo pot and simmer with the stock for the remaining simmer time so the sausage releases flavor.
- 6
Add crawfish and shrimp
After the gumbo has simmered and flavors have melded, add the 1 lb crawfish tails and 1 lb peeled shrimp and simmer gently until the shrimp are pink and opaque and crawfish heated through, about 4–6 minutes. Avoid overcooking seafood; it should be just done. If using oysters, stir them in with their liquor during the last 3 minutes of cooking so they plump but don’t get rubbery.
Seasonings & Herbs
- 7
Season and finish
Stir in 1 tbsp cajun or creole seasoning, 1 tsp paprika, 1 tsp file powder (or additional gumbo seasoning), 1/2 tsp black pepper, 1.5 tsp kosher salt (adjust to taste), and 1 tsp hot sauce if using. Taste and adjust salt, heat, or file powder. Remove bay leaves. If the gumbo tastes flat, simmer a few more minutes to concentrate flavors, or add a pinch more seasoning as needed.
Garnish & Serve
- 8
Finish and serve
Ladle gumbo over steamed white rice (serve about 1 cup cooked rice per serving). Sprinkle each bowl with sliced green onions (scallions) and chopped parsley. Serve with lemon wedges on the side for a squeeze of brightness. Offer extra hot sauce and file powder at the table.