Seafood Gumbo
Gumbos are pure comfort food with a lot of heart—this delicious Seafood Gumbo is full of Cajun soul but is still easy to make!
Seafood Gumbo is Cajun comfort in a bowl. This recipe is made special with homemade shrimp stock, shrimp, and scallops. It’s full of Cajun soul! This post is sponsored by All-Clad.
It was bound to happen…eventually. I knew the end was near with my food processor — the cover was chipped, and other parts were already broken, and I was kind of holding on, still using it, committed until the end. After all, we’ve been through a lot together — from tiny city apartments to our first house, and now, a handful of homes later, it was still holding on.
But the end finally came and it was time to say farewell to my trusty food processor. And when I was ready, I needed to find a replacement.
I consider it fate when my friends at All-Clad reached out and I learned about the All-Clad Prep&Cook. Here was a food processor that could do so much more than just chop and dice ingredients! This same small appliance can also simmer, steam, mix, blend, and so much more! I knew that I had to try it for myself, especially since I already cook with my All-Clad pots and pans every day, and love my All-Clad slow-cooker. The idea of a trusty, high quality appliance that could possibly replace so many of my other appliances was very intriguing. Just think of all the space I could save in my kitchen!
What I quickly learned as I cooked with the All-Clad Prep&Cook is that not only could I save precious counter and cabinet space, I could also save time! I loved the idea of prepping and cooking a meal all with one appliance, and decided to really test its capabilities on a busy weeknight by making a Seafood Gumbo.
Here’s the thing about gumbos. It’s a very homey, comforting meal, but it does require a bit of prep work and lots of stirring. And while I adore my slow-cooker, I loved that the Prep&Cook could slow cook while stirring!
So to start, I put the Prep&Cook to test by chopping up the Creole holy trinity of onions, bell pepper and celery. Mere seconds later, I was ready to add my roux and shrimp stock, as well as the rest of my ingredients to simmer. The Prep&Cook stirred in the roux to get that perfect gumbo consistency, and since seafood cooks in such a jiffy, I had a hearty, spicy Seafood Gumbo in no time!
I’ll admit, I’m rather smitten with this nifty new appliance. Between you and me, I kind of wish this was around earlier, especially when I was in my teeny apartment and didn’t have the space for a food processor, blender, stand mixer and slow cooker — imagine all the things I could have cooked!
But really, more than the space I saved, what I really do appreciate is the time. Not having to worry about stirring and simmering, I was able to have dinner bubbling while helping my son with his math homework, folding laundry, responding to emails, and you know, all the 500 other things you need to do on a busy Monday night!
Learn more about the All-Clad Prep&Cook and find it at Amazon, SurLaTable and All-Clad.com.
Disclosure: This post is brought to you in partnership with All-Clad. Thank you for supporting brands that matter to me; sponsored posts such as this help behind the scenes at Kitchen Confidante. All opinions in this post are, as always, my own.
Find more hearty and delicious seafood recipes right here:
Ginger Lemon Shrimp
Skillet Shrimp with Lime and Green Curry Compound Butter
Pan Seared Scallops with Warm Asparagus, Kale and Tangerine Salad
Oven-Fried Crispy Shrimp Tacos with Quick Pickled Cabbage
Linguine with Clams
Seafood Gumbo
Ingredients
For the gumbo:
- 1 pound shrimp
- 2 cups water
- kosher salt
- freshly ground black pepper
- 5 tablespoons olive oil divided
- 1 cup all-purpose flour
- 1 pound okra fresh or frozen, sliced in 1/2 inch rounds
- 1 teaspoon distilled white vinegar
- 1 large yellow onion coarsely chopped
- 1 cup green onion chopped
- 2 cloves garlic peeled
- 1 large green bell pepper diced
- 1 stalk celery chopped
- 2 14.5 oz cans diced tomatoes with liquid
- 1 tablespoon worcestershire sauce
- 1 teaspoon tabasco to taste
- 1/2 teaspoon kosher salt
- 3/4 teaspoon smoked paprika
- 2 bay leaves
- 2 sprigs thyme
- 1 pound scallops
For serving:
- rice
- green onions chopped
- cilantro chopped
Instructions
Instructions for the All-Clad Prep&Cook:
- Peel shrimp and refrigerate the shrimp meat until ready to use. Place the shells and 2 cups of water in a saucepan with a pinch of salt and pepper. Bring to a boil, cover and let it simmer for 10-15 minutes. Strain and set the shrimp stock aside.
- While the shrimp stock simmers, make the roux. Heat the 3 tablespoons olive oil in small, heavy saucepan over medium heat for about 2 minutes. Mix in the flour and stir constantly to make the roux. Continue cooking until the roux is a beautiful golden color, for about 15 minutes.
- Heat remaining 2 tablespoons olive oil in a pan over medium-high heat. Brown the okra on all sides, then stir in white vinegar. Set aside.
- Place the onion, green onion, garlic, bell pepper, and celery in the All-Clad Prep&Cook bowl with the ultra blade knife. Mix at speed 10 for 10 seconds. Scrape down sides of bowl.
- Add roux to the vegetables. Simmer at P1 for 10 minutes.
- Add the shrimp stock, diced tomatoes, Worcestershire sauce, Tabasco, salt, paprika, bay leaves and thyme to the bowl and simmer at P2 for 45 minutes.
- Add shrimp, scallops and reserved okra, and simmer for 10 minutes, or until the shrimp are pink and cooked through. Adjust the seasoning with salt, pepper and additional hot sauce, if desired.
- Serve over rice and garnish with green onions and cilantro.
Instructions for Stovetop:
- Peel shrimp and refrigerate the shrimp meat until ready to use. Place the shells and 2 cups of water in a saucepan with a pinch of salt and pepper. Bring to a boil, cover and let it simmer for 10-15 minutes. Strain and set the shrimp stock aside.
- While the shrimp stock simmers, make the roux. Heat the 3 tablespoons olive oil in small, heavy saucepan over medium heat for about 2 minutes. Mix in the flour and stir constantly to make the roux. Continue cooking until the roux is a beautiful golden color, for about 15 minutes.
- Heat remaining 2 tablespoons olive oil in a pan over medium-high heat. Brown the okra on all sides, then stir in white vinegar. Set aside.
- Finely chop the onion, green onion, garlic, bell pepper, and celery.
- Add the vegetables to the roux. Cook over low heat, stirring periodically for 10 minutes.
- Add the shrimp stock, diced tomatoes, Worcestershire sauce, Tabasco, salt, paprika, bay leaves and thyme to the pot, and bring to a boil over medium-high heat. You may need to use a whisk to really incorporate the roux. Lower heat to medium-low and simmer, stirring periodically for 45 minutes.
- Add shrimp, scallops and reserved okra, and simmer for 10 minutes, or until the shrimp are pink and cooked through. Adjust the seasoning with salt, pepper and additional hot sauce, if desired.
- Serve over rice and garnish with green onions and cilantro.
Notes
Nutrition
Comments
COOKBOOK
Looks so good and comforting!
Thanks, Liz! It’s total comfort!
This is sooo awesome! Annnd that gumbo looks super flavorful!
What a nifty appliance! That bowl looks like straight up delicious comfort food!
Wow! What a cool, multi-purpose kitchen appliance! This might actually stay on my counter as I’d be using it all the time—and the All-Clad name means it’s quality! P.S. Your gumbo looks incredible, too.
That looks like an awesome kitchen appliance, especially knowing how much I like everything I already have from All-Clad. And this gumbo…WONDERFUL!!!
What is the purpose of the vinager
Some say that adding a little vinegar to okra helps to reduce the slime. But if you don’t mind (I personally am not averse to it), then you can leave it out. Hope that helps!