Creole Seafood Gumbo

Seafood gumbo with a serving of white rice.

Creole Seafood Gumbo is a delicious concoction of spicy andouille sausage, crabmeat, shrimp, oysters, calamari rings and vegetables swimming in a uniquely flavored, savory broth.

This makes a pretty large batch. You will need a 6 to 8 quart pot for this recipe. It completely fills my 6-quart Dutch oven.

5 from 20 votes

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Prep Time: 30

Cook Time: 2

Total Time: 2 30

Servings: to 14 Servings

Calories: 518kcal

Author: Pat Nyswonger

Ingredients

16 ounces sliced okra fresh or frozen (defrosted)

For the Roux

½ cup vegetable oil
½ cup bacon drippings or butter
1 cup all-purpose flour

For the Base Gumbo Recipe

1 large onion chopped
1 bunch scallions chopped
1 green bell pepper chopped
1 red bell pepper chopped
4 celery stalks chopped
6 garlic cloves grated or minced
1 16-ounce canned diced tomatoes
4 cups chicken broth
2 cups fish broth seafood stock or clam juice
1 cup dry white wine
3 bay leaves
1 teaspoon dried thyme
1 to 2 sprigs fresh thyme
1 teaspoon Creole seasoning or to taste
1 pound smoked andouille sausage sliced

For the Seafood

2 pounds large shrimp de-headed, peeled and veins removed
1 pound crab meat picked over
1 dozen shucked oysters (optional)
1 pound frozen calamari rings thawed (or firm fish, See Notes)
⅓ cup chopped Italian parsley
Filé powder (Optional, See Notes)

Instructions

Cook the okra:

Heat the oil in a skillet set over medium-high heat, add the defrosted cut okra and cook, stirring often until the ropy liquid begins to subside, and the okra begins to brown, about 5-8 minutes. Transfer the okra to a plate and reserve.

Make the roux:

Add the olive oil and the bacon drippings or butter to a 6-qt. Dutch oven or large soup pot set over medium-high heat.
Add the flour and stir continually until the mixture turns golden. Reduce the heat to low and continue to cook and stir frequently until the roux browns to the color desired. I like to shoot for a dark brown (the color of a chocolate bar). This process can take 35 to 60 minutes depending on how dark you make the roux. A darker roux will give you a more robust flavored gumbo but don't let it turn black or it will become bitter. If you want a really thick gumbo, cook the roux for only 2 to 5 minutes (it won't have as much flavor but it will have more thickening power).

Prepare the Gumbo Base:

Add the onions, scallions, green and red bell pepper, and the celery to the pot. Cook, stirring frequently until soft, about 3-5 minutes. Add the garlic and cook until fragrant, about 30-seconds.
Add the tomatoes, fish broth, chicken broth, wine, bay leaves, thyme, and Creole seasoning. Bring to a simmer and cook for 15 to 20 minutes.
Add the andouille sausage and the reserved cooked okra and continue simmering for another 15 minutes. Taste the broth and adjust the seasoning if necessary. If desired, you can make this portion of the gumbo 3 days in advance and keep stored in the fridge before adding the seafood.
Add the Seafood
When ready to serve, bring the pot to a boil then reduce the heat to a gentle simmer.
Add the shrimp, cover the pot and simmer for 2 more minutes. Add the crab meat, oysters (if using) and calamari rings. Simmer for 2 more minutes then remove from the heat.
Stir in the chopped green scallions and all but 2 tablespoons of the parsley for garnish. Serve immediately in bowls with rice and garnish each serving with parsley.
Offer a shaker of filé to be sprinkled on each serving as desired.

Notes

When making the roux, keep the heat low and stir frequently keeping it from sticking. Watch it closely as it starts to brown and don't let it burn or it will become bitter.
Roux: Bacon drippings will add a rich, smoky flavor to the roux. The longer the roux is cooked the darker it will become but it will also loose some of its thickening power.
Oysters are optional as a lot of folks (me!) do not like their texture.
Creole seasoning is spicy. Begin adding with a small amount and increase according to taste.
If you choose to include firm fish to the gumbo we suggest cutting the portions in 1-inch cubes and adding them to the hot gumbo in step #3 of the instructions, just prior to the addition of the shrimp.
Filé is made from the sassafras tree and has a unique, earthy flavor. It can be used as a thickening agent but it should only be added after the gumbo has finished cooking. It is best to be served at the table so each guest may sprinkle it on their serving if desired.
Seafood gumbo can be frozen. However, the seafood will not reheat well as it will become overcooked and rubbery.
Our recommendation for freezing is to first remove the seafood and freeze the gumbo base and the seafood separately. When ready to reheat the gumbo, thaw both the seafood and the base portion in the refrigerator, then reheat the gumbo base on low heat, adding additional broth or water if needed. Remove the pot from the heat and add the thawed seafood and let heat in the hot gumbo base.
The Gumbo base can be made in advance and kept in the refrigerator. It will keep frozen for 3 months. If your gumbo is fairly thick you can add water when reheating.
If you can't find any seafood stock, you can use additional chicken broth.

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Tony Chachere's Original Creole Seasoning, 8 Ounce Shakers

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