Mains
Slow-Simmered Seafood Gumbo
A deep, dark roux anchors this hearty gumbo loaded with shrimp, crab, and okra, simmered low and slow until every spoonful tastes like Sunday.
Gumbo rewards patience, and the roux is where that patience pays off, turning from blonde to the color of a copper penny over a good half hour of stirring. Once the vegetables and stock go in, the pot practically cooks itself into something worth gathering around.
Ingredients
- 1/2 cup vegetable oil
- 1/2 cup all-purpose flour
- 1 onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 6 cups seafood or chicken stock
- 2 cups sliced okra
- 1 can (14.5 oz) diced tomatoes
- 1 pound shrimp, peeled and deveined
- 1/2 pound lump crabmeat
- 2 tablespoons Cajun seasoning
- 2 bay leaves
- Cooked white rice, for serving
Instructions
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1
Make the rouxWhisk the oil and flour together in a heavy pot over medium heat and cook, stirring constantly, for 25 to 30 minutes until it turns a deep reddish-brown.
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2
Add the vegetablesStir in the onion, bell pepper, and celery and cook for 5 minutes until softened, then add the garlic and cook 1 minute more.
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3
Build the brothSlowly whisk in the stock a ladle at a time to keep the roux smooth, then add the tomatoes, bay leaves, and Cajun seasoning.
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4
Simmer the baseBring to a gentle simmer and cook uncovered for 45 minutes, stirring occasionally, until the flavors deepen and the broth thickens slightly.
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5
Add the okraStir in the sliced okra and simmer another 15 minutes until tender.
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6
Add the seafoodAdd the shrimp and simmer 4 to 5 minutes until pink, then gently fold in the crabmeat and warm through for 2 minutes.
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7
Rest and serveRemove the bay leaves, let the gumbo rest 10 minutes off heat, and ladle over scoops of white rice.
Okra & Oak Tip
Don't walk away from the roux; keep the whisk moving the entire time so it darkens evenly without scorching.
Storage
Gumbo keeps beautifully in the fridge for up to 4 days and actually tastes better the next day; reheat gently on the stovetop.
Frequently Asked Questions
Yes, a finished roux can be cooled and refrigerated for up to a week, then reheated gently before building the gumbo.
No, it's optional; a spoonful stirred in at the table adds an earthy thickness but the okra alone thickens this gumbo nicely.
Nutrition
Per serving. Values are estimates.
380
Calories
26g
Protein
20g
Carbs
22g
Fat
