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Seafood Gumbo

This is a rich seafood gumbo that can be made with whatever combination of seafood suits you. I'd choose shrimp and/or crab, plus some fish. Smoked fish or smoked oysters is a good choice. too. You need to make a broth for this recipe. Use this crab broth recipe, adding fish bones or shrimp shells to it if you have them. 

Prep Time
30 mins
Cook Time
2 hrs
Total Time
2 hrs 30 mins
Servings: 8 people
Calories: 591 kcal
Course: Main Course , Soup
Cuisine: Cajun

Ingredients

  • 1 recipe, seafood broth (see headnotes)
  • 1 cup peanut oil
  • 1/2 cup bacon fat
  • 2 cups flour
  • 1 large onion, chopped
  • 1 green bell pepper, chopped
  • 2 celery stalks, chopped
  • 1 to 5 jalapeno peppers, chopped (optional)
  • 1 tablespoon garlic powder
  • 2 teaspoons paprika
  • 1 teaspoon black pepper
  • 2 teaspoons dried oregano
  • 1 teaspoon cayenne
  • 1/2 teaspoon celery seed
  • salt
  • 2 pounds shrimp or crawfish
  • 2 pounds firm white fish, cut into chunks
  • 1 pound crabmeat (optional)
  • 1 pint shucked oysters (optional)
  • 1 tablespoon file gumbo powder
  • 1/2 cup chopped green onions
  • hot sauce to taste

Instructions

    Cup of Yum
  1. Heat the seafood broth in a pot. You want it steaming, not simmering. In another large soup pot, heat the oil and bacon fat over medium-high heat. Stir in the flour and make sure there are no lumps. Cook this roux until it is the color of dark chocolate, which will take anywhere from 40 minutes to an hour. You will want to use a wooden spatula or spoon to stir. You will also want to lower the heat as the roux browns, until its at low heat when the roux is ready. Drink beer and listen to Cajun music while doing this. It helps. 
  2. When the roux is ready, add the chopped onion, pepper and celery to the pot and mix well. Cook this, stirring often, for about 5 minutes. 
  3. Stir in the garlic powder, paprika, pepper, oregano, cayenne and celery seed. Ladle in some seafood broth and mix well. Turn the heat up to medium-high, and keep stirring in the seafood stock until the gumbo thins out. Typically you will need anywhere from 6 to 9 cups. 
  4. Add salt to taste and simmer gently for 30 minutes to an hour, stirring from time to time. The roux should not break, but if oil starts pooling on the surface of the gumbo, skim it off. 
  5. Add all the seafood and the file powder. Simmer this gently for 15 minutes. Add salt and hot sauce to taste and serve, garnished with the green onions, along with some rice or potato salad. 

Notes

  • If you don't have bacon fat lying around, just use 1 1/2 cups of peanut oil. 

Nutrition Information

Calories 591kcal (30%) Carbohydrates 29g (10%) Protein 58g (116%) Fat 26g (40%) Saturated Fat 8g (40%) Cholesterol 399mg (133%) Sodium 1488mg (62%) Potassium 695mg (20%) Fiber 2g (8%) Sugar 2g (4%) Vitamin A 895IU (18%) Vitamin C 26mg (29%) Calcium 292mg (29%) Iron 6mg (33%)

Nutrition Facts

Serving: 8people

Amount Per Serving

Calories 591

% Daily Value*

Calories 591kcal 30%
Carbohydrates 29g 10%
Protein 58g 116%
Fat 26g 40%
Saturated Fat 8g 40%
Cholesterol 399mg 133%
Sodium 1488mg 62%
Potassium 695mg 15%
Fiber 2g 8%
Sugar 2g 4%
Vitamin A 895IU 18%
Vitamin C 26mg 29%
Calcium 292mg 29%
Iron 6mg 33%

* Percent Daily Values are based on a 2,000 calorie diet.