Seafood Gumbo Recipe

At the crossroads of culinary traditions lies the beloved seafood gumbo — an iconic southern dish that beckons with every spoonful. Imagine a steaming pot of savory roux brimming with succulent seafood, tender vegetables, and just the right amount of spices. It's a dish that ignites memories of Louisiana charm, evoking visions of celebrations that linger well into the night.

A Few Key Ingredients for Seafood Gumbo

Crab meat – Fresh crab meat helps to add a meaty bite to the dish.
Okra – Okra adds an earthy, grassy and delicious kick to any gumbo.
Flour – All-purpose flour acts as the base of the roux.

Nothing says “home” more than a hot bowl of gumbo. This dish can be served at a housewarming gathering, a weeknight get-together with friends on a breezy summer night, or a football game watch party. We recommend serving it straight out of the Dutch oven in a Signature White Ruffle Flare Small Bowls so it’s fresh and hot. Serve with an appetizer spoon to finish the look.

To serve, add a healthy layer of rice to the bowl, then ladle in the gumbo, and top it off with a warm, thick and crusty piece of bread.

Whether you're hosting a family gathering or simply craving a bowl of comfort on a rainy day, this dish is over-the-top delicious.

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Seafood Gumbo

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Servings

8

At the crossroads of culinary traditions lies the beloved seafood gumbo — an iconic southern dish that beckons with every spoonful.

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Ingredients

FOR THE ROUX

1 cup vegetable oil
1 cup all-purpose flour
1 large onion, chopped
2 stalks celery, chopped
1 green bell pepper, chopped

FOR THE GUMBO

6 cups hot water
1 pound okra (fresh or frozen), sliced
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon cayenne pepper
1 bay leaf
1 pound shrimp, peeled & deveined
1 pound fresh crab meat, picked clean
1 pound fresh crab claws (optional)
Salt & black pepper, to taste
Cooked long grain white rice for serving

Instructions

FOR THE ROUX:

Prep onion, celery, and bell pepper, and have it readily available.
Heat oil in a heavy pot over medium-low heat.
Slowly add flour a little bit at a time, stirring constantly. Constant stirring is a must. Don’t answer the door if there is a knock and don’t answer the phone if there is a ring!
About half-way through the cooking process, the roux will become more liquid, but will thicken to paste consistency again as it nears completion. It may take about 45 minutes to 1 hour to reach this stage. It is very easy to burn a roux... if burning occurs, throw it out and begin again.
When the roux reaches the desired color, a rich brown {like a milk chocolate Hershey bar}, quickly add onion, celery, and bell pepper.
Remove the pot from direct heat while continuing to stir. The heat of the roux will cook the vegetables.
Keep stirring until vegetables are softened.

FOR THE GUMBO:

Add hot water, okra, seasonings and bay leaf to roux.
Stir well.
Cover pot and lower heat, simmer for at least 30 minutes. {You can let this sit for however long you’d like}.
Just before serving, add shrimp, crab and crab claws and heat for about 5 minutes. Do not over stir or overcook. You want to have nice lumps of crab. Shrimp will add liquid to pot; if gumbo is too thick, add hot water a little at a time.
Season to taste with salt and black pepper, and add more cayenne pepper, if desired.
Serve over long grain white rice with thickly sliced, crunchy French bread.

Recipe Note

The suggested ratio is 1/2 cup of cooked long grain white rice served with 1 cup Seafood Gumbo.