Creole Seafood Gumbo Okra (Printable)
A flavorful Creole stew combining seafood, smoky sausage, and fresh okra in a spicy broth.
# What You Need:
→ Seafood
01 - 1 lb large shrimp, peeled and deveined
02 - 1 lb lump crabmeat, picked over for shells
03 - 1 lb firm white fish (snapper or catfish), cut into chunks
→ Vegetables
04 - 2 cups okra, sliced
05 - 1 large onion, diced
06 - 1 green bell pepper, diced
07 - 2 celery stalks, diced
08 - 4 garlic cloves, minced
09 - 1 (14 oz) can diced tomatoes with juices
10 - 2 green onions, sliced for garnish
11 - 1/4 cup fresh parsley, chopped for garnish
→ Meats
12 - 8 oz andouille sausage, sliced
→ Roux
13 - 1/2 cup vegetable oil
14 - 1/2 cup all-purpose flour
→ Liquids and Seasonings
15 - 6 cups seafood stock or chicken stock
16 - 2 bay leaves
17 - 1 tsp Worcestershire sauce
18 - 1 tsp hot sauce
19 - 2 tsp Creole seasoning
20 - 1/2 tsp dried thyme
21 - 1/2 tsp cayenne pepper
22 - Salt and black pepper to taste
→ To Serve
23 - Cooked white rice
# How To Make:
01 - In a large heavy-bottomed pot or Dutch oven, heat the oil over medium heat. Gradually whisk in the flour to create a roux. Cook, stirring constantly, until the roux reaches a deep chocolate brown color, about 15–20 minutes.
02 - Add the onion, bell pepper, celery, and garlic to the roux. Sauté for 5 minutes until softened and fragrant.
03 - Stir in the andouille sausage and cook for 3 minutes to render some fat and infuse flavor.
04 - Add the diced tomatoes with juices, okra, seafood stock, bay leaves, Worcestershire sauce, hot sauce, Creole seasoning, thyme, cayenne, salt, and pepper. Bring to a boil, then reduce heat and simmer uncovered for 30 minutes.
05 - Add the white fish chunks and simmer for 5 minutes until just beginning to cook through.
06 - Gently stir in the shrimp and crabmeat. Cook until the shrimp turn pink and opaque, about 3–4 minutes. Be careful not to overcook the seafood.
07 - Taste and adjust seasonings as needed. Remove and discard bay leaves. Serve hot over cooked white rice, garnished with green onions and fresh parsley.
# Expert Tips:
01 -
- The okra naturally thickens the broth while adding a lovely grassy sweetness that balances the heat
- This gumbo feeds a crowd and somehow tastes even better the next day, making it perfect for lazy Sunday meal prep
02 -
- The roux will continue cooking and darkening slightly even after you add vegetables, so pull it off the heat just before you think it's perfect
- Okra can be polarizing, but when sliced thin and cooked properly it becomes velvety rather than slimy
03 -
- Warm your stock before adding it to the roux, cold liquid can shock and separate your hard-won base
- Use a heavy stainless steel or enameled cast iron pot, cheap lightweight pots will scorch your roux