For a richer flavor, consider using homemade seafood stock instead of water. Adjust the hot sauce to your preference. Start with a smaller amount and add more to taste. The key to a good gumbo is a well-made roux. Don't rush the process – the color and aroma are crucial. Feel free to substitute other seafood, such as crab or oysters, based on availability and preference.
Roux-Based Authentic Seafood Gumbo with Okra
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PREP TIME25 mins
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COOK TIME1 hrs 50 mins
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TOTAL TIME2 hrs 15 mins
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SERVING8 People
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VIEWS60
Experience the soul of Louisiana with this deeply flavorful seafood gumbo. Crafted with a rich, dark roux and brimming with fresh seafood, this gumbo is a true taste of Cajun tradition.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate15 g
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Cholesterol159 mg
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Fiber3 g
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Protein25 g
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Saturated Fat4 g
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Sodium1130 mg
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Sugar3 g
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Fat20 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 10 mins Make the roux: Combine flour and oil in a Dutch oven or large heavy pot over medium-high heat. Cook, stirring constantly with a wooden spoon, until the roux is dark brown, thick and bubbly, and smells like peanuts, about 10 minutes. Set aside to cool and thicken.
02 Step
Recipe View 10 mins Make the gumbo: Melt butter in a skillet over medium heat. Add celery, green onions, and bell pepper; cook and stir until tender, about 10 minutes. Add to the roux.
03 Step
Recipe View 1 hrs Stir water, tomato sauce, Worcestershire sauce, garlic, 2 teaspoons salt, hot pepper sauce, and thyme into the vegetable mixture. Return to the stovetop and bring to a gentle boil, then reduce the heat to medium-low and simmer for 1 hour.
04 Step
Recipe View 15 mins Stir in okra and cook until tender, about 15 minutes. Add catfish, stir gently, and cook until the flesh flakes easily with a fork, about 5 minutes. Gently stir in shrimp and cook until bright pink, about 3 minutes. Season with the file powder and remaining 1/2 teaspoon salt. Stir to combine, then ladle into bowls.
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Terence Maggio
Jun 9, 2025I made this for a Mardi Gras party, and it was a huge hit! Everyone raved about the flavor. I added a little bit of Andouille sausage for an extra kick.
Alex Johnson
Jan 2, 2025This gumbo is absolutely incredible! The roux is perfect, and the seafood is so fresh. It's a bit of a project, but totally worth it.
Jerrold Anderson
Dec 4, 2024The recipe was easy to follow, and the gumbo turned out amazing. I used shrimp stock, and the taste was phenomenal. Highly recommend!