Seafood Gumbo with Okra (Printable version)
Hearty Creole stew featuring shrimp, crab, white fish, fresh okra, and ripe tomatoes.
# What You’ll Need:
→ Seafood
01 - 12 oz medium shrimp, peeled and deveined
02 - 12 oz lump crab meat, picked over for shells
03 - 12 oz firm white fish (snapper or cod), cut into bite-size pieces
→ Vegetables
04 - 2 tbsp vegetable oil
05 - 1 large onion, finely chopped
06 - 1 green bell pepper, diced
07 - 2 celery stalks, diced
08 - 4 garlic cloves, minced
09 - 10 oz fresh okra, sliced
10 - 2 large tomatoes, diced
11 - 2 spring onions, thinly sliced
12 - 2 tbsp fresh parsley, chopped
→ Roux
13 - 1/2 cup all-purpose flour
14 - 1/4 cup unsalted butter
→ Liquids
15 - 5 cups seafood or fish stock
16 - 1 bay leaf
17 - 1 tsp Worcestershire sauce
18 - 1 tsp hot sauce
→ Spices
19 - 1 1/2 tsp salt
20 - 1/2 tsp black pepper
21 - 1/2 tsp cayenne pepper
22 - 1 tsp dried thyme
23 - 1 tsp smoked paprika
→ For Serving
24 - Steamed white rice
# How to Make It:
01 - Melt butter in a large heavy-bottomed pot over medium heat. Add flour and stir constantly for 8–10 minutes until mixture reaches a dark brown color resembling milk chocolate.
02 - Add vegetable oil to the roux, then stir in onion, bell pepper, celery, and garlic. Cook for 5 minutes until vegetables are softened.
03 - Add sliced okra and continue cooking for 5 minutes, stirring frequently, until okra begins to soften and lose its slimy texture.
04 - Stir in diced tomatoes, bay leaf, thyme, paprika, cayenne, salt, and black pepper. Sauté for 2 minutes to meld flavors.
05 - Gradually pour in seafood stock while stirring continuously to ensure roux is fully incorporated. Bring mixture to a gentle simmer.
06 - Add Worcestershire sauce and hot sauce. Simmer uncovered for 30 minutes, stirring occasionally to prevent sticking.
07 - Gently add white fish pieces to the simmering gumbo. Cook for 5 minutes until fish begins to firm.
08 - Carefully stir in shrimp and crab meat. Simmer just until shrimp turn pink and opaque, approximately 3–4 minutes. Avoid overcooking to prevent tough seafood.
09 - Taste gumbo and adjust seasoning as needed. Remove and discard bay leaf. Ladle hot over steamed white rice and garnish with sliced spring onions and fresh parsley.
# Expert tips:
01 -
- This gumbo balances the richness of a dark roux with fresh seafood sweetness
- The okra thickens naturally while adding a beautiful grassy flavor
02 -
- Burning the roux happens in seconds so stay focused and keep it moving
- Okra naturally thickens the gumbo so do not panic if it seems thick
03 -
- Cast iron or enameled Dutch oven holds heat best for roux making
- Room temperature seafood cooks more evenly than cold straight from the fridge