Seafood Gumbo - Cup Recipe

Make a dark roux

In a medium heavy-bottomed saucepan or small Dutch oven set over medium-low heat, melt the butter with the vegetable oil. Add the flour and stir constantly with a wooden spoon or whisk. Cook the roux, stirring continuously, until it turns a deep peanut-butter to chocolate color, about 12–18 minutes. Reduce heat as needed to prevent burning. The roux should smell nutty and slightly toasted.

Once roux reaches desired color, whisk in the tomato paste for 30 seconds, then gradually whisk in 12 oz (about half) of the chicken stock to thin the roux until smooth. Continue adding remaining stock in a steady stream, whisking to combine into a smooth gravy. Increase heat to medium and bring to a gentle simmer.

While making the roux, in a separate skillet set over medium-high heat, add 1 tablespoon oil (or use not if roux pan is large enough). Add diced onion, bell pepper, and celery (the 'holy trinity') and cook, stirring occasionally, until softened and translucent, about 5–7 minutes.

Add the diced tomato to the softened vegetables and cook 2–3 minutes until it breaks down slightly. Transfer the vegetable mixture to the pot with the roux and stock, stirring to combine.

Return the combined gumbo base to a low simmer. Add the sliced sausage, Creole seasoning, dried thyme, bay leaf, Worcestershire sauce, salt, pepper, and cayenne. Stir, cover partially, and simmer gently for 12–15 minutes to allow flavors to meld and sausage to release flavor.

Add the crawfish tails to the pot and simmer 4–5 minutes. Add the shrimp and cook until they turn pink and opaque, about 2–3 minutes more (do not overcook). Taste and adjust salt, pepper, or Creole seasoning as needed.

Remove and discard the bay leaf. Stir in sliced green onions (reserve a pinch for garnish). If using file powder, sprinkle it in now and stir gently to avoid thickening too quickly. If gumbo is thicker than desired, stir in up to 2 tbs warm water or additional stock to reach desired cup consistency.

Spoon about 1/2 cup of hot cooked white rice into a small cup or serving bowl. Ladle the gumbo over the rice until the cup is nearly full. Garnish with reserved green onions and a sprinkle of chopped parsley. Serve immediately with a lemon wedge if desired.