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.
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