Seafood and Okra Gumbo
Ingredients:
For the roux:
– 1/2 cup vegetable oil
– 1/2 cup all-purpose flour
For the base:
– 1 onion (finely chopped)
– 1 green bell pepper (chopped)
– 2 celery stalks (chopped)
– 4 cloves of garlic (minced)
Main ingredients:
2 cups of sliced okra
2 diced tomatoes or 1 can of diced tomatoes
1 litre of seafood or chicken stock
1 tsp of smoked paprika
1 tsp of thyme
1 tsp of oregano
1/2 tsp of cayenne pepper (optional for heat)
Salt and black pepper to taste
1 bay leaf
Seafood:
300 g of peeled and deveined shrimp
200 g of crab meat or pieces
200 g of firm fish, such as cod or tilapia, cut into chunks
Optional:
1 tbsp of Worcestershire sauce
1 tsp of hot sauce
To serve:
Cooked white rice
Fresh parsley or spring onions
👨🍳 Instructions
1. Make the roux (important step): heat the oil in a large pot over a medium heat.
Add the flour and stir constantly.
Cook until it turns dark brown (chocolate colour) – about 15–20 minutes.
👉 Don’t stop stirring or it will burn!
2. Build the flavour base
Add the onion, bell pepper and celery to the roux.
Cook for 5 minutes until soft.
Add the garlic and cook for one more minute.
3. Add liquids and spices
Slowly pour in the stock while stirring.
Add the tomatoes, okra, bay leaf and spices.
Mix well.
4. Simmer
Leave to simmer on a low heat for 30–40 minutes.
The gumbo will thicken and the flavours will develop.
5. Add the seafood.
Add the fish first and cook for 5 minutes, then add the shrimp and crab and cook for a further 5–7 minutes. Don’t overcook the seafood or it will become rubbery.
6. Final touch
Taste and adjust the salt and spices.
Add Worcestershire sauce and hot sauce if you like.
Serve hot over white rice and garnish with parsley or green onions.
Pro tips:
The darker the roux, the deeper the flavour.
Okra helps to naturally thicken the gumbo.
Let it rest for 10 minutes before serving for an even better flavour.