Seafood Gumbo

Gumbos are pure comfort food with a lot of heart—this Seafood Gumbo has lots of Cajun soul but is easy to make!
A bowl of homemade seafood gumbo on a wooden surface.
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Course Main Course
Cuisine Cajun
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 4
Calories 551
Author Liren Baker

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

Recipe adapted from Turkey and Andouille Sausage Gumbo, All-Clad Prep&Cook Recipe Book (2017) and Seafood Gumbo, Eula Mae’s Cajun Kitchen: Cooking Through the Seasons on Avery Island by Eula Mae Dore and Marcelle R. Bienvenu (The Harvard Common Press, 2002).

Nutrition

Calories: 551kcal | Carbohydrates: 48g | Protein: 44g | Fat: 20g | Saturated Fat: 2g | Cholesterol: 312mg | Sodium: 1881mg | Potassium: 1136mg | Fiber: 7g | Sugar: 7g | Vitamin A: 1560IU | Vitamin C: 75.2mg | Calcium: 347mg | Iron: 7.1mg
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