Seafood Gumbo

How to Make Seafood Gumbo

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1. Whisk the oil and flour together in a large, heavy casserole over medium heat. Cook for 35 to 45 minutes, stirring constantly with a flat-edged wooden spoon, until the roux is the colour of milk chocolate to dark chocolate and smells nutty. If it shows black flecks or smells burnt, throw it away and start again.

   Mark done Start 35 min timer

2. Add the onion, celery and green pepper at once and stir for 6 to 8 minutes, until softened. Stir in the garlic and cook for 1 minute.

   Mark done Start 6 min timer

3. Pour in the stock a ladleful at a time, whisking after each addition so the roux dissolves without lumps. Add the tomatoes, bay leaves, thyme, paprika, cayenne, black pepper, salt, Worcestershire sauce and okra.

   Mark done

4. Bring to the boil, then reduce to a gentle simmer and cook uncovered for 45 minutes, skimming off any oil that rises to the surface, until the gumbo is dark, glossy and slightly thickened.

   Mark done Start 45 min timer

5. Add the prawns and crab meat and cook for 4 minutes, until the prawns are pink. Add the oysters, if using, and cook for 2 minutes more, until their edges curl.

   Mark done Start 4 min timer

6. Remove the bay leaves. Stir in the spring onions and parsley and adjust the salt and cayenne. Serve in bowls over steamed rice with hot sauce.

   Mark done

Tips for Making Seafood Gumbo

• Stir the roux the whole time, scraping the corners. It goes from perfect to burnt in seconds once it darkens, so keep the heat at medium and stay with it.
• Make a quick stock from the prawn shells by simmering them in 1.5 litres of water with a halved onion and a bay leaf for 20 minutes, then strain. It is worth the effort.
• Add the seafood at the last minute. Prawns need only a few minutes, and gumbo that is cooked too long leaves them tough and dry.

Common Substitutions & Variations

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.
• Fresh herbs work in place of the dried thyme at roughly three times the quantity — a teaspoon of dried is about a tablespoon of fresh, chopped.

What to Serve with Seafood Gumbo

• Steamed long-grain rice
• Crusty French bread
• Potato salad

Storing & Reheating Seafood Gumbo

Keeps in the fridge for up to 3 days. The flavour improves overnight. Reheat gently and do not boil, or the seafood will toughen. The gumbo base, without the seafood, freezes well for up to 3 months.

Seafood Gumbo FAQ: Common Questions

Seafood Gumbo Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.