Seafood gumbo is a rich, flavorful dish that hails from the southern United States, particularly Louisiana. Known for its deep, smoky flavours and hearty ingredients, gumbo is a staple in Cajun and Creole cuisine. This recipe brings together a variety of seafood, vegetables, and spices to create a comforting and satisfying meal that’s perfect for any occasion. The best part? It’s surprisingly easy to make! With a few simple steps, you can bring the taste of the bayou to your kitchen.
About Seafood Gumbo Recipe
This seafood gumbo recipe is designed for both seasoned cooks and kitchen novices. By following these straightforward instructions, you’ll be able to create a delicious and authentic gumbo that will impress family and friends. The combination of shrimp, crab, and fish with a robust roux and aromatic vegetables makes for a truly unforgettable dish. Whether you’re preparing it for a special occasion or just a cosy night in, this gumbo is sure to be a hit.
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Seafood Gumbo Recipe: The Best Tasting, Easy Instructions
8
servings20
minutes1
hour30
minutes1
hour50
minutesIngredients:
- For the Roux:
1/2 cup vegetable oil
1/2 cup all-purpose flour
- For the Gumbo:
1 large onion, finely chopped
1 bell pepper, finely chopped
2 celery stalks, finely chopped
4 cloves garlic, minced
1 pound shrimp, peeled and deveined
1 pound crab meat
1 pound firm white fish (like cod or halibut), cut into chunks
1 (14.5 oz) can diced tomatoes
4 cups seafood stock
2 bay leaves
1 teaspoon dried thyme
1 teaspoon smoked paprika
1 teaspoon cayenne pepper (optional, for extra heat)
Salt and black pepper to taste
1 bunch green onions, chopped
1/4 cup fresh parsley, chopped
Cooked white rice for serving
Hot sauce for serving
Instructions:
- Make the Roux: In a large pot or Dutch oven, heat the vegetable oil over medium heat. Gradually whisk in the flour until smooth. Cook, stirring constantly, until the mixture turns a deep brown colour (about 20-30 minutes). Be patient, as this step is crucial for the flavour of the gumbo.
- Cook the Vegetables: Add the chopped onion, bell pepper, and celery to the roux. Cook, stirring frequently, until the vegetables are soft (about 10 minutes). Add the garlic and cook for another minute.
- Add Seafood and Stock: Stir in the diced tomatoes, seafood stock, bay leaves, thyme, smoked paprika, and cayenne pepper. Bring to a simmer, then reduce the heat to low. Cook, uncovered, for 45 minutes, stirring occasionally.
- Add Seafood: Add the shrimp, crab meat, and fish chunks to the pot. Cook until the seafood is opaque and cooked through (about 10 minutes). Season with salt and black pepper to taste.
- Serve: Remove the bay leaves. Stir in the chopped green onions and parsley. Serve the gumbo over cooked white rice and garnish with additional parsley and hot sauce if desired.
Ideas for Serving:
- Serve gumbo over a bed of fluffy white rice to soak up all the delicious flavours.
- Pair with a side of warm, crusty French bread or cornbread to complement the rich, savoury broth.
- Garnish with extra green onions, parsley, and a dash of hot sauce for added freshness and heat.
Nutritional Information (per serving):
- Calories: 400
- Protein: 28g
- Carbohydrates: 22g
- Fat: 21g
- Fiber: 3g
- Sodium: 800mg
History:
Gumbo is a dish with deep roots in Louisiana’s culinary traditions, blending influences from West African, French, Spanish, and Native American cuisines. The word “gumbo” itself is derived from a West African word for okra, which is often used as a thickening agent in the dish. Gumbo became a staple in Louisiana due to its versatility and the ability to feed large groups. Traditionally, it can include a variety of meats, seafood, and vegetables, making it a true reflection of the region’s rich cultural tapestry.
FAQs:
1. Can I use other types of seafood in this gumbo?
Yes, you can customize the gumbo with your favourite seafood. Scallops, mussels, and crawfish are great additions or substitutes.
2. How do I store and reheat leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat until warmed through.
3. Can I make this gumbo ahead of time?
Yes, gumbo often tastes better the next day as the flavours have more time to meld together. Prepare it up to a day in advance and reheat it before serving.
4. Is there a vegetarian version of gumbo?
Absolutely! You can make a vegetarian gumbo by omitting the seafood and using vegetable stock instead. Add hearty vegetables like okra, mushrooms, and beans for a satisfying meatless version.
