This Seafood Gumbo is a savory, rich, and flavorful dish that brings together a variety of seafood—shrimp, white fish, crab, and oysters—with a spicy kick from Cajun seasonings. The key to this delicious dish is a dark roux, which gives the gumbo its depth and richness. Packed with aromatic vegetables, smoky flavors, and hearty seafood, this gumbo is a perfect dish to serve to friends and family. A bowl of this gumbo over fluffy white rice is a comforting meal, perfect for any occasion!
Seafood Gumbo Recipe: Hearty, Flavorful, and Spicy!
8
servings20
minutes1
hour30
minutes450
kcalIngredients
- For the roux:
¾ cup vegetable oil (peanut oil is great here)
¾ cup all-purpose flour
- For the gumbo base:
1 large onion, chopped
1 large bell pepper, chopped
2 jalapeno peppers, chopped (optional)
2 celery stalks, chopped
4 cloves garlic, chopped
2 cups okra, chopped
12 ounces amber beer (optional, you can substitute with extra stock)
5 cups seafood stock (use 4-6 cups, depending on how thick or thin you want your gumbo)
1 tablespoon Cajun seasoning blend (adjust to your spice preference)
1 tablespoon cayenne powder (optional, for more heat)
2 teaspoons salt
½ teaspoon dried thyme
2 bay leaves
2 teaspoons Worcestershire sauce
1 teaspoon hot sauce (adjust to taste)
½ cup freshly chopped parsley
- For the seafood:
1 pound medium shrimp, peeled and deveined
1 pound white fish (e.g., red snapper, grouper, catfish, or your preferred choice)
1 pound lump white crab meat
½ pound smoked oysters (or freshly shucked oysters, if available)
- For serving:
Cooked white rice
Fresh chopped parsley
Spicy chili flakes
Spicy chili oil
Extra hot sauce (optional)
Directions
- Make the roux:
Heat the vegetable oil in a large pot over medium heat. Slowly add the flour, stirring constantly to form a roux. Keep stirring for 20-30 minutes, ensuring the mixture doesn’t stick to the bottom of the pot, or it may burn. The roux will darken to a light chocolate color. (See notes on how to make a perfect roux if needed.) - Cook the vegetables:
Add the onion, bell pepper, jalapenos (if using), celery, garlic, and okra to the pot. Stir frequently for about 5 minutes, until the okra is no longer slimy. - Add the liquids and seasonings:
Stir in the amber beer (optional), seafood stock, Cajun seasoning, cayenne pepper (for heat), salt, thyme, bay leaves, Worcestershire sauce, and hot sauce. Bring the mixture to a boil, then reduce the heat and let it simmer for at least 1 hour (1.5-2 hours for deeper flavor). - Cook the seafood:
When the gumbo base is ready, add the shrimp, white fish, crab, and oysters. Cook for about 10 more minutes, until all the seafood is fully cooked. - Finish and serve:
Stir in freshly chopped parsley. Ladle the gumbo into bowls, serving it with a scoop of cooked white rice. Top with additional parsley, spicy chili flakes, chili oil, and extra hot sauce if desired.
Notes
- Perfect roux:
Making the roux is essential for developing the deep flavors in gumbo. Take your time and don’t rush it—it should take about 20-30 minutes to reach the right color and consistency. - Seafood options:
You can mix and match different types of seafood based on availability. If you prefer not to use oysters, you can skip them or replace them with clams or mussels. - Heat level:
Adjust the amount of cayenne powder and hot sauce based on your spice tolerance. You can always add more heat at the end!
This Seafood Gumbo is a comforting, flavor-packed dish that’s sure to please your taste buds. With the richness of the roux, the depth of Cajun spices, and the assortment of seafood, this gumbo brings the taste of the South to your table. It’s hearty, satisfying, and perfect for any gathering. Serve it with rice and extra hot sauce for the ultimate meal!
