Creole Seafood Gumbo Stew (Printable Version)
Hearty Louisiana stew with seafood, vegetables, and bold Creole spices, ideal for sharing at any table.
# What You Need:
→ Seafood
01 - 10.5 oz raw shrimp, peeled and deveined
02 - 10.5 oz lump crab meat, picked over for shells
03 - 9 oz firm white fish (catfish or cod), cut into bite-size pieces
04 - 9 oz shucked oysters, drained (optional)
→ Vegetables
05 - 1 large onion, finely chopped
06 - 1 green bell pepper, diced
07 - 2 celery stalks, diced
08 - 4 garlic cloves, minced
09 - 2 medium tomatoes, diced
10 - 2 spring onions, sliced (for garnish)
11 - 2 tbsp fresh parsley, chopped (for garnish)
→ Roux
12 - 1/3 cup unsalted butter
13 - 2/3 cup all-purpose flour
→ Liquids & Broth
14 - 5 cups seafood or chicken stock
15 - 1 bay leaf
16 - 1 tsp Worcestershire sauce
17 - 1 tsp hot sauce (Tabasco; adjust to taste)
→ Spices & Seasonings
18 - 1 tsp smoked paprika
19 - 1 tsp dried thyme
20 - 1/2 tsp cayenne pepper (adjust to taste)
21 - 1 tsp salt, or to taste
22 - 1/2 tsp freshly ground black pepper
→ To Serve
23 - 2 cups cooked long-grain white rice
24 - Filé powder (optional, for authentic flavor)
# How-To:
01 - In a large heavy-bottomed pot over medium heat, melt the butter. Add flour and stir constantly, cooking until the roux turns a deep rich brown, about 15-20 minutes. Do not let it burn.
02 - Add onion, bell pepper, celery, and garlic to the roux. Cook stirring constantly until vegetables are softened, about 5 minutes.
03 - Stir in diced tomatoes, smoked paprika, thyme, cayenne, salt, and black pepper. Cook for 2-3 minutes to develop flavors.
04 - Gradually whisk in the stock, scraping up any browned bits from the bottom. Add bay leaf, Worcestershire sauce, and hot sauce. Bring to a gentle simmer.
05 - Cover and simmer for 30 minutes, stirring occasionally to prevent sticking and ensure even cooking.
06 - Add fish pieces and crab meat. Simmer gently for 10 minutes until fish is just cooked through.
07 - Add shrimp and oysters if using. Cook just until shrimp turn pink and opaque, about 4-5 minutes. Remove from heat immediately to prevent overcooking.
08 - Taste and adjust seasoning with salt and pepper. If using, stir in a pinch of filé powder for authentic Creole flavor and thickening.
09 - Serve hot over steamed white rice. Garnish with fresh parsley and sliced spring onions.
# Expert Tips:
01 -
- The depth of flavor comes from that slow cooked roux which transforms simple ingredients into something extraordinary
- Its a one pot celebration that brings everyone to the table, asking for seconds before theyve even finished their first bowl
02 -
- Burning the roux ruins everything and happens in seconds, so stay focused and have your vegetables ready to add immediately once it reaches color
- Add seafood in stages based on cooking time, starting with fish that needs longer and ending with quick cooking shrimp
03 -
- Making gumbo a day ahead improves the flavor significantly as the ingredients meld together overnight
- Never rush the roux process, because that deep color and nutty flavor cannot be rushed or faked