Seafood Gumbo

Seafood Gumbo

Shrimp, oysters, and tomatoes come together in this seafood gumbo to give it a bright, fresh flavor.

Seafood Gumbo
Serves 4
Shrimp, oysters, and tomatoes come together in this gumbo to give it a bright, fresh flavor.
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  1. 1/2 cup plus 2 tablespoons unsalted butter, divided
  2. 1/3 cup all-purpose flour
  3. ¼ cup chopped sweet onion
  4. ¼ cup chopped celery
  5. 1 teaspoon crushed red pepper
  6. 2 cups canned crushed tomatoes
  7. 2 teaspoons kosher salt, divided
  8. 1 cup seafood stock
  9. 2 teaspoons liquid crab boil
  10. 2 teaspoons filé powder
  11. 2 cloves garlic, minced
  12. 1 pound large fresh shrimp, peeled and deveined
  13. 1 (8-ounce) container shucked oysters, drained
  14. 1 cup dry white wine
  15. Garnish: chopped fresh parsley
  1. In a large Dutch oven over medium-high heat, melt ¼ cup butter. Add flour, and whisk vigorously until combined. Cook, stirring frequently, until a light brown roux forms, about 10 minutes. Remove from heat, and set aside.
  2. In a large skillet, melt ¼ cup butter over medium high heat. Add onion, celery, and pepper, and cook until tender, about 3 minutes. Stir mixture into the roux.
  3. Stir tomatoes, 1 teaspoon salt, and seafood stock into roux, and simmer until thickened, about 15 minutes. Stir in crab boil and filé powder.
  4. In a large skillet over medium high heat, melt remaining 2 tablespoons butter. Add garlic, remaining 1 teaspoon salt, and cook until fragrant, about 30 seconds. Add shrimp, and cook until pink, about 2 minutes per side; add oysters, and cook about 2 minutes. Add white wine, and simmer 2 minutes. Stir seafood mixture into vegetable mixture, and serve immediately. Garnish with chopped fresh parsley, if desired.
Louisiana Cookin


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