Seafood Gumbo

A quick and flavorful Seafood Gumbo recipe that's perfect for weeknight dinners or impressing guests, packed with Southern spices and customizable seafood.

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Prep Time 10

Cook Time 1

Total Time 1 10

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American, Southern

Calories: 410

Ingredients Method Notes

Ingredients

For the Roux

1/4 cup vegetable oil
1/4 cup all-purpose flour

For the Gumbo

1 large onion, diced
1 medium bell pepper, diced
2 stalks celery, diced
4 cloves garlic, minced
1 can diced tomatoes (14.5 oz)
6 cups seafood stock (or chicken broth) If in a pinch, use chicken broth.
1 tablespoon Cajun seasoning
1 teaspoon dried thyme
1 leaf bay leaf
1 pound shrimp, peeled and deveined
1 pound crawfish tails (or your choice of seafood)
2 cups okra, sliced Use if you can find it!
to taste Salt and pepper
for serving Cooked rice
for garnish Fresh parsley, chopped
for serving Hot sauce A little heat never hurt anyone!

Method

Make the Roux

In a large pot over medium heat, add the vegetable oil. Sprinkle the flour in and whisk constantly until it turns a deep brown, about 15-20 minutes.

Sauté the Veggies

Once your roux is looking fabulous, toss in the diced onion, bell pepper, and celery. Cook for about 5 minutes, or until softened and fragrant. Add the garlic and sauté for another minute.

Add the Tomatoes and Broth

Stir in the diced tomatoes with their juices, seafood stock, Cajun seasoning, thyme, and bay leaf. Bring to a simmer and let it bubble for about 30 minutes.

Throw in the Seafood

Add your shrimp, crawfish, and okra. Cook until the shrimp are pink and opaque, about 5-7 minutes. Season with salt and pepper to taste.

Serve It Up

Discard the bay leaf and serve gumbo over a scoop of rice. Garnish with fresh parsley and a splash of hot sauce.

Notes

The darker your roux, the richer the flavor. Cook it slowly and gently for the best results. Gumbo gets better the next day, so make a big batch for leftovers!