Classic Seafood Gumbo
Seafood gumbo made rich and soulful—shrimp, crab, and Creole spices simmered in a deep roux and served warm over rice.
Prep Time
90 mins
Difficulty
Normal
Servings
3 - 4 People
Recipe Gallery
Ingredients
1 cup plus 2 tablespoons vegetable oil
1 cup all-purpose flour
1 cup chopped celery
1 cup chopped bell pepper
1 cup chopped Spanish or brown onion
2 cloves garlic, chopped
3 cups lobster stock, whitefish fumet, or vegetable broth
6 cups water
1 bay leaf
1 tablespoon fresh thyme
1 tablespoon freshly ground black pepper
1 tablespoon white pepper
1 tablespoon cayenne pepper
1 tablespoon paprika
1 tablespoon red pepper flakes (optional)
2 tablespoons dried ground shrimp (optional)
Sea salt, to taste
1 pound mussels, scrubbed
1 pound hard-shell clams, scrubbed
2 Dungeness crabs, cleaned and broken into pieces
2 pounds Gulf shrimp, peeled and deveined
Cooked white rice, for serving
Hot sauce, gumbo file, optional
Instructions
Make the Roux - In a large, heavy-bottomed pot over medium heat, combine the oil and flour. Cook for 10–12 minutes, stirring continuously to prevent burning, until the roux reaches a thick, peanut-butter-like consistency and a deep golden color.
Build the base - add the celery, bell pepper, and onion to the roux. Stir and cook until the vegetables soften, about 10 minutes. Add the stock, water, and bay leaf. Stir well, bring to a boil, and cook for 15 minutes.
Season the gumbo- add the thyme, garlic, lavender, black pepper, white pepper, cayenne, paprika, red pepper flakes (if using), and ground shrimp. Stir to combine, reduce to a simmer, cover, and cook for 10 minutes.
Add the mussels and clams, cover tightly, and bring the pot back to a boil. Cook until the shells open, about 4 minutes. Add the crab and shrimp, cover, and cook over medium heat for 5 minutes. Turn off the heat and allow the gumbo to rest for 10 minutes.
Stir in the gumbo filé powder, if using. Taste and adjust seasoning with sea salt as needed. Serve over steamed rice and finish with hot sauce, if desired.
Chef's Tips
Seafood should always be treated with restraint. Add it at the very end, cook briefly, and let the residual heat of the gumbo do the rest—this is the secret to tender, flavorful results. Shrimp turn rubbery in a hurry, crab can break down if stirred too aggressively, and delicate fish will flake apart if it’s simmered too long. Once the seafood goes in, think gentle: a soft stir, a quick warm-through, then off the heat so the broth stays silky and the seafood stays sweet.