Seafood Gumbo Okra Tomatoes (Printer-friendly)
A rich Creole stew featuring tender seafood, fresh okra, and ripe tomatoes for a taste of southern comfort.
# What You’ll Need:
→ Seafood
01 - 12 ounces medium shrimp, peeled and deveined
02 - 12 ounces lump crab meat, picked over for shells
03 - 12 ounces firm white fish (snapper or cod), cut into bite-size pieces
→ Vegetables
04 - 2 tablespoons 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 ounces fresh okra, sliced
10 - 2 large tomatoes, diced
11 - 2 spring onions, thinly sliced
12 - 2 tablespoons fresh parsley, chopped
→ Roux
13 - 1/2 cup all-purpose flour
14 - 1/4 cup unsalted butter
→ Liquids and Seasonings
15 - 5 cups seafood or fish stock
16 - 1 bay leaf
17 - 1 teaspoon Worcestershire sauce
18 - 1 teaspoon hot sauce
19 - 1 1/2 teaspoons salt
20 - 1/2 teaspoon black pepper
21 - 1/2 teaspoon cayenne pepper
22 - 1 teaspoon dried thyme
23 - 1 teaspoon 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 roux reaches dark brown color resembling milk chocolate.
02 - Add vegetable oil to the roux, then stir in onion, bell pepper, celery, and garlic. Sauté for 5 minutes until vegetables are softened.
03 - Add sliced okra and cook for 5 additional 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 blend flavors.
05 - Gradually pour in seafood stock while stirring continuously to fully incorporate the roux. Bring mixture to a gentle simmer.
06 - Add Worcestershire sauce and hot sauce. Simmer uncovered for 30 minutes, stirring occasionally to develop flavors.
07 - Gently place white fish pieces into the simmering gumbo and 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 gumbo over steamed white rice and garnish with spring onions and fresh parsley.
# Expert Tips:
01 -
- The seafood stays impossibly tender because each type goes in at exactly the right moment
- That dark roux creates a depth of flavor that cannot be faked or rushed
02 -
- A burnt roux cannot be saved, so keep the heat moderate and stir without stopping
- Seafood overcooks quickly, so add it in stages and watch carefully
03 -
- Make the roux in a cast iron Dutch oven if you have one, the heavy bottom prevents hot spots
- Gumbo tastes better the next day, so consider making it ahead and reheating gently