Dinner · 100 min · cajun

Seafood Gumbo

This is the kind of Cajun dinner you’ll make on repeat — shrimp and crabmeat, 100 minutes, big payoff.

✓ USDA-verified nutrition data

Ingredients

• 1.5 lb Shrimp
• 8 oz Crabmeat
• 1 pint Oysters
• 1 lb White fish fillets
• 3/4 cup Flour
• 3/4 cup Vegetable oil
• 2 Yellow onion
• 1 Bell pepper
• 3 ribs Celery
• 5 cloves Garlic
• 8 cups Seafood stock
• 2 cups Okra

Steps

1. Make a medium-dark roux: whisk flour into hot oil over medium heat and stir constantly 20 to 25 minutes until it looks like milk chocolate. Keep the heat steady so it browns without scorching.
2. Add the onion, bell pepper, celery, and garlic to the roux; cook 6 minutes until softened. Whisk in the seafood stock gradually until the pot is smooth.
3. Simmer 40 minutes, skimming, until the body of the gumbo is rich and it coats the back of a spoon. Season boldly; seafood gumbo should taste like the Gulf.
4. Stir in the okra and simmer 10 minutes, then add the fish in chunks and simmer 5 minutes. Add the shrimp, crab, and oysters last and cook just until the shrimp turn pink, about 4 minutes.
5. Rest 10 minutes off the heat so the flavors settle. Ladle over rice and serve with hot sauce on the side.

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