Seafood Okra Gumbo

Gumbo takes its name from words for okra that traveled from West Africa to Louisiana’s bayous. This seafood version builds a deep brown roux, then folds in shrimp, crab, and fish with fresh okra for a hearty Southern dinner.

Serves 6 · 30 min prep · 70 min cook

Estimate for one serving

• 445 cal
• 36g protein
• 42g carbs
• 16g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 1 lb medium shrimp, peeled and deveined
• 8 oz lump crabmeat
• 8 oz firm white fish fillets (cod or catfish)
• 1 lb fresh okra
• 1/2 cup vegetable oil
• 1/2 cup all-purpose flour
• 1 large yellow onion
• 1 green bell pepper
• 2 celery stalks
• 4 garlic cloves
• 6 cups seafood or chicken stock
• 1 (14.5 oz) can diced tomatoes
• 2 bay leaves
• 1.5 tbsp Creole seasoning
• 1/4 tsp cayenne pepper
• 1 tsp kosher salt
• 4 green onions
• 1/4 cup fresh parsley
• 4 cups cooked white rice
• 1 lemon lemon wedges

Instructions

1. 1Slice the okra into half-inch rounds. Dice the onion, bell pepper, and celery; mince the garlic and chop the green onions and parsley. Cut the fish into large bite-size chunks and keep the shrimp and crab cold until needed.
2. 2In a large Dutch oven, heat the oil over medium heat and whisk in the flour. Stir the roux constantly until it reaches a rich copper-brown color, 18 to 25 minutes.
3. 3Add the holy trinity and okra to the roux. Cook, stirring often, for 6 to 8 minutes until the vegetables soften and the okra begins to lose its raw edge.
4. 4Stir in the garlic for 30 seconds, then slowly whisk in the stock until smooth. Add the diced tomatoes with their juices, bay leaves, Creole seasoning, cayenne, and salt.
5. 5Bring to a simmer, reduce heat to low, and cook uncovered for 30 minutes, stirring occasionally, until the okra is tender and the gumbo body has thickened.
6. 6Gently nestle the fish chunks into the simmering liquid and cook for 4 minutes. Add the shrimp and cook just until they turn pink and opaque, 3 to 4 minutes more.
7. 7Fold in the lump crabmeat carefully so it stays in large pieces and heat through for 1 to 2 minutes. Remove from heat and discard the bay leaves.
8. 8Taste and adjust salt or heat. Stir in most of the green onions and parsley. Serve over steamed rice with lemon wedges and the remaining herbs on top.