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Prep time
1 hour
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Cook time
3 hours
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Serves
6 to 8
Test Kitchen Notes
This seafood gumbo takes a little planning to make, but the end result is well worth it. The homemade stock really puts this recipe over the top. It's also a great way to use up any leftover shrimp shells. To make the stock, you need said shrimp shells, small crabs, onions, carrots, and celery. Broiling the crabs, shells, and onions until they're charred really helps bring out their flavor, and it's an extra step that you shouldn't skip. After that, all that's left to do is cover everything with water and let it simmer for about 1 hour.
A simple Creole seasoning and gradually adding the stock a cup at a time makes the seafood in this gumbo shine. This recipe calls for okra, whole crabs (or just lump crab meat if that's easier), shell-on shrimp, oysters, and mild white fish. Feel free to add scallops, lobster, crawfish, whatever you enjoy and happen to need to use up. You could even throw in some sausage—basically whatever makes you happy. Some rice, scallions, and hot sauce round out this delicious gumbo. The Creole seasoning, made with granulated garlic, granulated onion, cayenne pepper, paprika, and white pepper, packs a punch for whatever kind of protein or seafood you're serving. Make an extra batch and store at room temperature for a month so you always have some on hand. And if you don't use up all the stock, or want to make more, you can freeze it in an airtight container for up to 2 months. —The Editors
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Ingredients
- Seafood Stock & Creole Seasoning:
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1 pound
small crabs
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1 pound
leftover shrimp shells
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2
onions, halved
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2
carrots
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3
celery stalks
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1 tablespoon
granulated garlic
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1 tablespoon
granulated onion
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1/2 teaspoon
cayenne pepper
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1 teaspoon
sweet paprika
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1/2 teaspoon
white pepper
- Gumbo:
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1/2 cup
all-purpose flour
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1/2 cup
vegetable oil or unsalted butter
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1 1/2 cups
finely chopped onions
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3/4 cup
finely chopped celery
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3/4 cup
finely chopped green bell pepper
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4
garlic, cloves finely chopped
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Kosher salt
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4
dried bay leaves
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1/2 teaspoon
sugar
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2 dashes
fish sauce
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1 1/2 pounds
shell-on shrimp
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1 pound
mild white fish
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1 pound
whole crabs or ½ pound lump crab meat
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1/2 pound
shucked oysters (optional)
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2 cups
okra
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3 cups
cooked rice
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2
scallions, sliced
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1 tablespoon
filé powder
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Hot sauce, for serving
Directions
- Seafood Stock & Creole Seasoning:
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Heat the broiler. On a large rimmed baking sheet, arrange the crabs, shrimp shells, and onions. Broil for about 10 minutes, until the edges are charred. If you don't have a broiler, roast in a 450°F oven for 20 to 30 minutes, until charred.
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Transfer the crab mixture to a large pot. Add the carrots and celery and cover with water. Bring to a simmer and cook for about 1 hour.
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Meanwhile, in a small bowl, combine the granulated garlic, granulated onion, cayenne, paprika, and pepper; set aside until ready to use.
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Strain out the solids; reserve the stock for the gumbo (you should have about 5 quarts).
- Gumbo:
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In a large heavy pot over medium heat, cook the flour and oil, stirring constantly, until toasted and a chocolate color. Be patient.
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Add the onion, celery, bell pepper, and garlic and stir to combine. Add a pinch of the reserved Creole seasoning and cook, stirring occasionally, for 7 to 10 minutes, until the onions are translucent.
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Add the seafood stock 1 cup at a time to loosen the mixture. Continue to add gradually until all of the stock is added. Add the bay leaves, a pinch of salt, and another pinch of the reserved Creole seasoning.
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Simmer, skimming the fat off the top occasionally, until thickened and the liquid is reduced by about one-quarter. Add the sugar and fish sauce and stir to combine; season with salt, if needed.
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Add the shrimp, fish, crabs, oysters (if using), and okra. Cook, stirring occasionally, for 5 to 10 minutes, until the seafood is cooked through.
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Divide the rice among bowls. Spoon the gumbo over and garnish with the scallions, filé powder, and hot sauce.
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