Seafood Gumbo - Bowl Recipe

Make the roux

In a heavy-bottomed Dutch oven or large pot over medium heat, combine 1/2 cup vegetable oil and 1/2 cup all-purpose flour. Stir continuously with a wooden spoon or whisk to prevent burning. The mixture will bubble and darken; continue stirring for 12–18 minutes until it reaches a peanut-butter to milk-chocolate color (medium-brown). Reduce heat if it threatens to burn. Stir in 1 tablespoon unsalted butter to gloss the roux and remove from direct heat briefly.

Cook vegetables

While making the roux (or immediately after it's ready), finely dice yellow onion to yield 1 cup, chop bell peppers and celery to yield 1/2 cup each. In the same pot, add the diced onion, green and red bell peppers, and celery. Sauté in the roux over medium heat, stirring to coat the vegetables, for 5–7 minutes until softened. Add 3 tsp minced garlic and cook 1 minute until fragrant.

Add stock and tomatoes

Slowly whisk in 4 cups low-sodium chicken stock a half-cup at a time to incorporate the roux evenly and avoid lumps. Add the 14.5 oz diced tomatoes with their juices and 1 tablespoon tomato paste. Stir to combine and bring the mixture to a gentle simmer.

Add 1 bay leaf, 1/2 tsp dried thyme, 2 tsp Creole seasoning, 1 tsp Worcestershire sauce, 1 tsp hot sauce, 1/2 tsp salt, and 1/4 tsp black pepper. Stir, reduce heat to low, and simmer uncovered for 25–30 minutes to allow flavors to develop and the gumbo to thicken slightly. Taste and adjust seasoning as needed.

Prepare sausage

While the gumbo simmers, slice 8 oz smoked andouille or kielbasa into 1/4-inch rounds. In a skillet over medium-high heat, brown the sausage slices 2–3 minutes per side until they release some oil and develop color. Transfer the browned sausage into the gumbo and simmer 5 minutes.

Add crawfish and shrimp

Add 1 cup crawfish tails and simmer 3–4 minutes. Then add 12 medium gulf shrimp and cook until shrimp turn pink and opaque, about 2–4 minutes depending on size. Avoid overcooking. Remove bay leaf before serving.

Cook rice

While gumbo finishes, cook the rice. Bring 1/2 cup water and 0.25 tsp salt to a boil in a small saucepan, add 3 oz (about 3/4 cup cooked yield) long-grain white rice, reduce heat to low, cover, and simmer 12–15 minutes until water is absorbed and rice is tender. Fluff with a fork and keep covered until serving.

After seafood is added and just cooked through, stir in 2 tbsp chopped fresh parsley, the sliced green onions (from 3 stalks), and 1 tsp lemon juice. Check seasoning and add more Creole seasoning or salt/hot sauce to taste. Let the gumbo rest off heat for 2 minutes so flavors marry.

To serve, spoon 3/4 cup cooked rice into a bowl and ladle 1 to 1 1/2 cups gumbo over rice. Garnish with additional green onion or parsley if desired.