Authentic Seafood Gumbo

Ingredients

• 1 1/2 Pounds Shrimp, large, peeled, cut into bite size pieces

• 1 1/2 Pounds Grouper, amberjack or other mild white fish

• 1 Pound Andouille (or Smoked sausage) cut in bite size pieces

• 1 Pint Shucked Oysters (optional)

• 1 Cup Canola oil

• 1 1/4 Cups Flour

• 5 Ribs of celery, diced

• 2 Onions, diced

• 2 Green bell pepper

• 1 Pound Okra, chopped 

• 2 Jalapeño, seeded and diced

• 1 Bulb of garlic, peeled and minced

• 2 Tsp Gumbo file'

• 8 Cups Cooked rice for side dish (optional)

• 2 Tablespoons Sea Salt

• 2 Tsp fresh ground black Pepper

• 2 Tsp Louisiana hot sauce

• 10 Cups Fish stock (or chicken stock)

• 1 small bottle of clam juice

• 1 Tablespoon Cajun seasoning

• 1 15oz Can diced tomatoes

Preparations

1. Dice up the onions, bell pepper, jalapeno and celery. Smash the garlic with a wide knife, peel and mince.

2. Cut up the okra into 1/2" lengths. If youre using frozen okra which is completly acceptable 

3. Slice up the smoked sausage. This will impart a smoky flavor into the gumbo.

4. Sauté the sausage until slightly browned, reserve the pan drippings and set sausage aside.

5. If you prefer you can use Oven Roux rather than skillet roux.  It takes a little longer but saves your wrist. If using oven roux skip to next step. Begin the roux in a clean large heavy skillet. Add the flour to the oil and sausage grease over med heat and whisk in stirring constantly. Get a stool near the stove, you'll be here a while. Continue stirring and after a while the roux will begin to turn darker. After an eternity of stirring (about an hour) the roux will turn the color of milk chocolate. It won't be really thick but it will not be as thin as when you started.

6. Add the onions, peppers and celery to the dutch oven with the roux. Simmer for 3-4 minutes. Then stir in the garlic and add salt, pepper, cajun seasoning and two heaping tsp of file' powder.

7. Add a little warm stock as the veggies soak up the roux. Put a lid on the pot and sweat the vegetables until tender about 8 -10 minutes. Add the tomatoes and okra.

8. Add the clam juice and warm fish stock and/or chicken stock and sausage back to the dutch oven. Add hot sauce and salt and pepper to taste. Bring to a boil, reduce, Cover and let simmer on low low for one to two hours stirring a few times.

9. Cut up the shrimp and fish into pieces slightly larger than bite size. If using oysters strain the liquid for shells before adding. Add all seafood to the pot, stir and simmer until the seafood is barely done, no more than 10 minutes. Stir lightly as to not break up the fish. 

10. Serve with rice, french bread and hot sauce, enjoy!

Urban Cowgill 2014 (updated 2024)