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Seafood Gumbo

Seafood Gumbo

Time: 90 minutes

This gumbo is built on a rich, dark roux and features premium seafood, including shrimp and sea scallops. A pescatarian option of using our Smoked Octopus instead of sausage, switches up a Creole classic to a totally-seafood experience.

INGREDIENTS

Yield: 6 servings

  • ¾ cup vegetable oil
  • ¾ cup all-purpose flour
  • 1 large onion, finely diced
  • 1 bell pepper, finely diced
  • 2 celery stalks, finely diced
  • 4 cloves garlic, minced
  • 6 cups seafood stock
  • 1 (14.5 oz) can diced tomatoes
  • 2 bay leaves
  • 1 tbsp smoked paprika
  • 1 tsp cayenne pepper
  • 1 tsp black pepper
  • 1 tsp dried thyme
  • 1 tbsp Worcestershire sauce
  • 1 tbsp hot sauce
  • 1 tbsp Creole seasoning
  • 1 tbsp filé powder
  • 12 oz andouille sausage, sliced. Substitute with Smoked Octopus for a pescatarian approach.
  • 1 lb shrimp, peeled & deveined
  • ½ lb scallops, quartered
  • ½ cup chopped green onions
  • ½ cup chopped parsley
  • Steamed white rice

PREPARATION

Step 1

In a heavy-bottomed pot over medium heat, whisk together oil and flour. Cook, stirring constantly, until it turns a deep brown color (about 15-20 minutes).

Step 2

Add onion, bell pepper, and celery. Cook until softened, about 5 minutes. Stir in garlic and cook for another minute.

Step 3

Add tomatoes, seafood stock, smoked paprika, cayenne, thyme, bay leaves, and Worcestershire sauce. Bring to a gentle simmer.

Step 4

Stir in andouille sausage and cook for 10 minutes.

Step 5

Add shrimp and scallops, cooking just until opaque (about 3-4 minutes).

Step 6

Stir in filé powder to thicken the gumbo slightly. Taste and adjust seasoning.

Step 7

Ladle over warm rice, garnish with green onions, and parsley.