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Roux-Based Authentic Seafood Gumbo with Okra

Roux-Based Authentic Seafood Gumbo with Okra

Cost $30, save $20

Source: Recommended by CookPal

  • 110 Min
  • 8 Servings
  • $30

INGREDIENTS

  • Base (Roux)

    • 🌾 ½ cup all-purpose flour
    • ½ cup vegetable oil

  • Vegetables

    • 🥬 1 cup chopped celery
    • 🧅 1 cup chopped green onions
    • 1 green bell pepper, chopped
    • 1 pound frozen chopped okra

  • Liquids and seasonings

    • 💧 6 cups water
    • 🍅 1 (8 ounce) can tomato sauce
    • 2 tablespoons Worcestershire sauce
    • 🧄 2 cloves garlic, minced
    • 🧂 2 1/2 teaspoons salt, divided
    • 1 teaspoon hot pepper sauce (such as Tabasco)
    • ½ teaspoon dried thyme
    • 1 tablespoon gumbo file powder

  • Seafood

    • 🐟 1 pound catfish, cut into 2-inch pieces
    • 🍤 1 ½ pounds peeled and deveined shrimp

  • Fat

    • 🧈 1 tablespoon butter

STEPS

1

Combine flour and oil in a Dutch oven or large heavy pot over medium-high heat. Cook, stirring constantly until the roux is dark brown, thick, bubbly, and smells like peanuts, about 10 minutes. Set aside to cool and thicken.

2

Melt butter in a skillet over medium heat. Add celery, green onions, and bell pepper; cook and stir until tender, about 10 minutes. Add to the roux.

3

Stir water, tomato sauce, Worcestershire sauce, garlic, 2 teaspoons salt, hot pepper sauce, and thyme into the vegetable mixture. Bring to a gentle boil, then reduce the heat to medium-low and simmer for 1 hour.

4

Stir in okra and cook until tender, about 15 minutes.

5

Add catfish, stir gently, and cook until the flesh flakes easily with a fork, about 5 minutes.

6

Gently stir in shrimp and cook until bright pink, about 3 minutes.

7

Season with the file powder and remaining salt. Stir to combine, then ladle into bowls.

NUTRIENTS

Per 1 serving

🔥

344

Calories

  • 25
    Protein
  • 15
    Carbs
  • 20
    Fats

💡 Don't skip making the roux—it builds the rich base of the gumbo.For a spicier version, increase the amount of hot pepper sauce or add cayenne pepper.Serve with cooked white rice and crusty French bread on the side.