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seafood gumbo in white bowl

Seafood Gumbo with Okra

Rich Louisiana seafood gumbo made with a dark roux, okra, and lots of shellfish. Slow-simmered, deeply savory, and full of Gulf Coast flavor.
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Prep Time: 10 minutes
Cook Time: 2 hours
Course: Main Course
Cuisine: Cajun, Seafood, southern
Servings: 6 people
Calories: 172kcal
Author: Marwin Brown

Ingredients

For the Stock

  • 1 large carrot
  • 3 celery ribs
  • Shrimp Shells
  • 1 medium onion
  • 1 teaspoon salt
  • 1 teaspoon black pepper

For The Gumbo

  • 12 large Shrimp
  • 1 cup Oyster meat
  • 1 cup Mussels meat
  • 1 lb Crawfish Tails
  • 1 cup frozen sliced Okra
  • ¼ cup Worcestershire Sauce
  • 1 tablespoon fish sauce
  • 12 oz Lager Beer
  • 1 medium onion diced
  • 1 medium bell pepper diced
  • 2 celery ribs diced
  • 3 cloves garlic diced
  • 1 bay leaf
  • 2 tablespoon cajun seasoning

For the Roux

  • 1 cup All-purpose Flour
  • 1 stick butter

Instructions

Make the Stock

  • Blend shrimp shells and 1 cup of water in a food processor or blender. Strain liquid into dutch oven pot. Add all the other ingredients to the pot. Bring to a boil, then reduce to simmer for 45 mins to an hour.
  • Strain the liquid into a large bowl. Set aside

Make the Roux

  • Heat oil in a pan on medium low heat. Add flour and mix in well until consistency is a smooth paste. Stir constantly until roux reaches desired color. Go for a chocolate dark color which will require about 45 minutes.

Make the Gumbo

  • During last minute or so of cooking the roux add the onions, celery, and peppers and mix in well. Saute 3-4 minutes then add the garlic, cooking for about 30 secs.
  • Add frozen okra, plus a ¼ of the spice mix. Cook for 1-2 minutes.
  • Add beer deglazing the pan. Allow the alcohol to cook off and the beer to reduce slightly.
  • Add stock, bay leaf, half the remaining spices, fish sauce and Worcestershire sauce. Mix and allow everything to simmer covered for about 45 minutes.
  • Add the seafood plus last of the cajun seasoning and simmer 10-15 minutes.
  • Serve over rice.

Notes

  • Season with the cajun seasoning as you go for well seasoned gumbo
  • Use your preferred mix of seafood. Crab is typically used, but I'm allergic so skipped
  • Time permitting make your own stock, otherwise use a low sodium store bought version
  • Seafood is delicate so don't overcook. Add late and watch carefully.
  • Dark roux requires lots of time, so stretch those forearms as they will get work. 

Nutrition

Calories: 172kcal | Carbohydrates: 30g | Protein: 7g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.2g | Trans Fat: 0.03g | Cholesterol: 18mg | Sodium: 840mg | Potassium: 457mg | Fiber: 3g | Sugar: 5g | Vitamin A: 3643IU | Vitamin C: 36mg | Calcium: 67mg | Iron: 3mg
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