Ocean-Inspired Stew with Seafood Delights

A Culinary Journey to Seafood Gumbo Delight

Embark on a flavorful adventure with a classic Seafood Gumbo recipe that pays homage to southern culinary traditions. This dish, filled with vibrant spices and tender ingredients, is perfect for bringing family and friends together around the dinner table. Let’s dive into the details of this luscious gumbo that will surely leave everyone awestruck!

Cooking Time

Total Preparation and Cooking Time: Approximately 1 hour 30 minutes. This includes around 15 minutes for preparation and around 60 minutes for cooking.

Ingredients

• 3/4 cup canola oil
• 1 cup all-purpose flour (about 4 1/4 ounces)
• 1 large yellow onion, diced (about 2 cups)
• 2 large celery stalks, diced (about 1 cup)
• 1 green bell pepper, diced (about 1 cup)
• 4 cloves garlic, minced (about 4 teaspoons)
• 1 cup tomato puree (from 1 [15-ounce] can)
• 2 tablespoons kosher salt
• 1 tablespoon freshly ground black pepper
• 1/2 teaspoons cayenne pepper
• 1/2 teaspoons onion powder
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1 teaspoon dried thyme (fresh is also fine)
• 3 dried bay leaves
• 4 quarts chicken stock
• 1 pound okra (fresh or thawed), sliced into 1/4-inch rounds (about 4 cups)
• 2 tablespoons olive oil
• 1/2 pounds roasted boneless, skinless chicken breast and thighs, cut into 1-inch pieces (about 4 cups)
• 8 ounces andouille sausage , halved and sliced into 1/4-inch rounds
• 2 (6-ounce) raw blue crabs, cleaned and quartered
• 6 dashes of your favorite hot sauce (1/2 teaspoons), plus more for serving
• 2 tablespoons filé powder, plus more for garnish
• 1 pound large raw shrimp, peeled and deveined
• 1 cup chopped fresh flat-leaf parsley
• 3 scallions, trimmed and thinly sliced, plus more for garnish
• Cooked jasmine rice and cornbread, for serving

Cooking Instructions

Start by preheating your oven to 375°F. In a large stockpot, heat canola oil over medium heat until it shimmers—about 5 minutes. Gradually whisk in the flour, stirring constantly with a wooden spoon until evenly incorporated. Cook the roux while stirring often until it reaches a smooth, chocolate brown color—this should take around 15 minutes. Remember to scrape the pot's bottom to avoid scorching!

Next, add the diced onion, celery, bell pepper, and minced garlic into the roux. Cook this mixture, stirring occasionally, until the vegetables have softened—about 10 minutes will do. Introduce the tomato puree, salt, black pepper, cayenne pepper, onion powder, garlic powder, paprika, thyme, and bay leaves, mixing everything well together. Gradually pour in the chicken stock, continuing to stir until the mixture is smooth. Increase the heat until it boils, then reduce to medium-low and let it simmer uncovered for about 20 minutes, skimming off any oil that rises to the surface.

Meanwhile, on a large rimmed baking sheet, toss the sliced okra with olive oil until well coated, then spread it into an even layer. Roast the okra in the preheated oven for 15 to 20 minutes until slightly dry and firm to the touch.

After the okra is roasted, add it to the stockpot along with the chicken and sliced andouille sausage. Simmer over medium-low heat, stirring occasionally until everything is heated through—this should take around 25 minutes. Then, gently stir in the cleaned blue crabs and hot sauce, cooking until the crabs turn bright red, which takes about 5 minutes. Incorporate the filé powder quickly to prevent clumping, followed by the shrimp, parsley, and scallions. Turn off the heat and let the mixture sit uncovered for about 5 to 7 minutes until the shrimp are fully pink and cooked. Don’t forget to remove and discard the bay leaves!

To serve, ladle generous portions of gumbo into shallow bowls, adding a hearty spoonful of rice on top. Garnish each bowl with additional scallions and filé powder. Pair this seafood delight with more rice, cornbread, and extra hot sauce for an unforgettable meal.

Tips & Variations

The heart of gumbo lies in crafting an excellent roux—this crucial step adds both thickness and depth of flavor. Keep a vigilant eye on it as it can transform from deep brown to burnt in mere moments.

To balance the heat from the andouille sausage and cayenne, serve the dish with a rich, dark lager like Abita Brewing Company’s Turbodog.

Leftovers? Store your gumbo in an airtight container in the refrigerator for up to 3 days!

Enjoy the heartwarming tradition of gumbo with this recipe, perfect for sharing memories and flavors around your table — a dish made for gathering and savoring.