Authentic Southern Seafood Gumbo Recipe

Ingredients

• 1/2 cup All-Purpose Flour
• 1/2 cup Neutral Oil (canola, vegetable)
• 1 large Yellow Onion (about 1.5 cups), finely diced
• 1 large Green Bell Pepper (about 1 cup), finely diced
• 2 Celery Stalks (about 1 cup), finely diced
• 4 cloves Garlic, minced
• 1 cup sliced Okra, fresh or frozen
• 4 cups (32 oz) Seafood Stock
• 1 (14.5 oz) can Diced Tomatoes, undrained
• 1 tbsp Worcestershire Sauce
• 1 tsp Cajun Seasoning
• 1/2 tsp Dried Thyme
• 1 Bay Leaf
• Hot Sauce, to taste
• Kosher Salt and Freshly Ground Black Pepper, to taste
• 1 lb Large Shrimp (21-25 count), peeled and deveined
• 8 oz Lump Crabmeat, picked over for shells
• Cooked Long-Grain White Rice, for serving
• 1/4 cup chopped Green Onions, for garnish
• 1/4 cup chopped Fresh Parsley, for garnish

Instructions

1. 1

   Prepare your station (mise en place): Have all vegetables chopped and ingredients measured before starting. A fast roux waits for no one.

2. 2

   Make the Quick Roux: In a large, heavy-bottomed pot, heat oil over medium-high heat. Whisk in flour until smooth. Stir constantly with a flat-edged wooden spoon for 5-7 minutes until the roux is the color of a copper penny and smells nutty. Do not let it burn.

3. 3

   Sauté the Trinity: Immediately add the onion, bell pepper, and celery. Stir constantly for 4-5 minutes until softened. Add garlic and okra and cook for another 2 minutes until fragrant.

4. 4

   Build the Gumbo Base: Slowly whisk in 1 cup of seafood stock until smooth. Then, add the remaining stock, diced tomatoes, Worcestershire sauce, Cajun seasoning, thyme, and bay leaf. Stir to combine.

5. 5

   Simmer and Meld Flavors: Bring to a boil, then reduce heat to low, cover, and simmer for 10 minutes. Taste and adjust seasoning with salt, pepper, and hot sauce.

6. 6

   Add the Seafood: Increase heat to a gentle simmer. Add the shrimp and cook for 2-3 minutes, just until pink. Turn off the heat completely. Gently fold in the lump crabmeat.

7. 7

   Serve Immediately: Remove the bay leaf. Ladle the gumbo into bowls over hot rice and garnish with green onions and parsley.