Seafood Gumbo

This is a rich seafood gumbo that can be made with whatever combination of seafood suits you. I'd choose shrimp and/or crab, plus some fish. Smoked fish or smoked oysters is a good choice. too. You need to make a broth for this recipe. Use this crab broth recipe, adding fish bones or shrimp shells to it if you have them.

Recipe by Hank Shaw on July 16, 2018

Prep time: PT30M

Cook time: PT120M

Total time: PT150M

Rating

4.85 stars (20 reviews)

Keywords

seafood, shrimp, stews

Ingredients

1 recipe, seafood broth ((see headnotes))
1 cup peanut oil
1/2 cup bacon fat
2 cups flour
1 large onion, chopped
1 green bell pepper, chopped
2 celery stalks, chopped
1 to 5 jalapeno peppers, chopped ((optional))
1 tablespoon garlic powder
2 teaspoons paprika
1 teaspoon black pepper
2 teaspoons dried oregano
1 teaspoon cayenne
1/2 teaspoon celery seed
Salt
2 pounds shrimp or crawfish
2 pounds firm white fish, cut into chunks
1 pound crabmeat ((optional))
1 pint shucked oysters ((optional))
1 tablespoon file gumbo powder
1/2 cup chopped green onions
Hot sauce to taste

Cuisine

Cajun

Steps

Heat the seafood broth in a pot. You want it steaming, not simmering. In another large soup pot, heat the oil and bacon fat over medium-high heat. Stir in the flour and make sure there are no lumps. Cook this roux until it is the color of dark chocolate, which will take anywhere from 40 minutes to an hour. You will want to use a wooden spatula or spoon to stir. You will also want to lower the heat as the roux browns, until its at low heat when the roux is ready. Drink beer and listen to Cajun music while doing this. It helps. 
When the roux is ready, add the chopped onion, pepper and celery to the pot and mix well. Cook this, stirring often, for about 5 minutes. 
Stir in the garlic powder, paprika, pepper, oregano, cayenne and celery seed. Ladle in some seafood broth and mix well. Turn the heat up to medium-high, and keep stirring in the seafood stock until the gumbo thins out. Typically you will need anywhere from 6 to 9 cups.
Add salt to taste and simmer gently for 30 minutes to an hour, stirring from time to time. The roux should not break, but if oil starts pooling on the surface of the gumbo, skim it off. 
Add all the seafood and the file powder. Simmer this gently for 15 minutes. Add salt and hot sauce to taste and serve, garnished with the green onions, along with some rice or potato salad.

Nutitrion

Serving Size: 1 serving
Calories: 591 kcal
Carbohydrates: 29 g
Protein: 58 g
Fat: 26 g
Saturated Fat: 8 g
Cholesterol: 399 mg
Sodium: 1488 mg
Sugar: 2 g

Reviews

Don B on 2021-09-09 (5 stars):
This gumbo is crazy good. I live making a roux when I have the time, and this recipe is always at the top of my list when I do. Like Hank, I add some okra at the end because I love it.
Jan Scherders on 2020-09-09 (5 stars):
hi Hank I made you Seafood Gumbo. My guest and I REALLY liked the dish. I made a shrimp stock and added shrimp, whitefish and crab meat to the gumbo. I had much help from your recipe and your answers to my questions although I have the Real Cajun book myself ;) I have a few questions left (If you don't mind) ... I noticed that in most gumbo recipes (including yours) they use about a 1:1 ratio for oil and flour. But to have the oil really absorbed by the flour I think you need a 1:2 ratio (oil:flour). This is what I did. But I must confess that this needs more stock to have a real seafood taste of the gumbo. What do you think? In your opinion, what is a good Cajun seasoning recipe? Thanks for all your coaching!
Quanta on 2020-04-28 (5 stars):
Thank you. Amazing recipe. I’m making it for the second time.
Siria Reyes on 2020-04-05 (5 stars):
This is my favorite recipe! Thank you