Seafood Gumbo


Shrimp, oysters, and tomatoes come together in this seafood gumbo to give it a bright, fresh flavor.

Seafood Gumbo
  • ½ cup plus 2 tablespoons unsalted butter, divided
  • ⅓ cup all-purpose flour
  • ¼ cup chopped sweet onion
  • ¼ cup chopped celery
  • 1 teaspoon crushed red pepper
  • 2 cups canned crushed tomatoes
  • 2 teaspoons kosher salt, divided
  • 1 cup seafood stock
  • 2 teaspoons liquid crab boil
  • 2 teaspoons filé powder
  • 2 cloves garlic, minced
  • 1 pound large fresh shrimp, peeled and deveined
  • 1 (8-ounce) container shucked oysters, drained
  • 1 cup dry white wine
  • Garnish: chopped fresh parsley
  1. In a large Dutch oven over medium-high heat, melt ¼ cup butter. Add flour, and whisk vigorously until combined. Cook, stirring frequently, until a light brown roux forms, about 10 minutes. Remove from heat, and set aside.
  2. In a large skillet, melt ¼ cup butter over medium high heat. Add onion, celery, and pepper, and cook until tender, about 3 minutes. Stir mixture into the roux.
  3. Stir tomatoes, 1 teaspoon salt, and seafood stock into roux, and simmer until thickened, about 15 minutes. Stir in crab boil and filé powder.
  4. In a large skillet over medium high heat, melt remaining 2 tablespoons butter. Add garlic, remaining 1 teaspoon salt, and cook until fragrant, about 30 seconds. Add shrimp, and cook until pink, about 2 minutes per side; add oysters, and cook about 2 minutes. Add white wine, and simmer 2 minutes. Stir seafood mixture into vegetable mixture, and serve immediately. Garnish with chopped fresh parsley, if desired.



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