Roux-Based Authentic Seafood Gumbo with Okra Recipe - Allrecipes.com
Roux-Based Authentic Seafood Gumbo with Okra Recipe
  • READY IN ABOUT 2 hrs

Roux-Based Authentic Seafood Gumbo with Okra

Recipe by  

"This from-scratch gumbo takes a little bit of time, but is well worth the effort! No bouillon, chopped tomatoes, chicken, sausage, or bacon here! Impress your Cajun friends with this wonderful gumbo. Serve over white rice with a side of French bread. Enjoy!"

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    25 mins
  • COOK

    1 hr 30 mins
  • READY IN

    1 hr 55 mins

Directions

  1. Put flour into a Dutch oven or large heavy pot and add flour. Turn heat to medium-high, put the pot on the burner, and cook, stirring constantly with a wooden spoon, until thick and bubbly, has a 'peanutty' smell, and is dark brown, about 10 minutes. Set aside to cool and thicken.
  2. Melt butter in a skillet over medium heat. Cook and stir celery, green onions, and bell pepper in hot butter until tender, about 10 minutes; add to pot with the roux.
  3. Stir water, tomato sauce, Worcestershire sauce, garlic, 2 teaspoons salt, hot pepper sauce, and thyme into the vegetable mixture. Bring the mixture to a gentle boil, reduce heat to medium-low, and simmer for 1 hour.
  4. Stir okra into the vegetable mixture and cook until tender, about 15 minutes. Add catfish, stir gently, and cook until the flesh is easily flaked with a fork, about 5 minutes. Gently stir shrimp into the mixture; cook until the shrimp are bright pink, about 3 minutes. Season with the file powder and salt; stir.
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Reviews More Reviews

Most Helpful Positive Review
Jun 29, 2014

I made this almost exactly as written and it was just as good as any gumbo I've had down south (and that's a lot). Only slight variation is I used the Seafood Gumbo Stock also featured on this site in place of the water. And no file on hand (or in the grocery store out here in Cali) so I substituted with crab boil. And I added some crab claw meat to the mix at the very end. So so delicious.

 
Most Helpful Critical Review
Aug 23, 2013

Disappointing. Any Cajun knows NEVER add file. It becomes stringy when heated. It is ONLY to be added on the rice before you add gumbo. This was very runny and thin. For 6c of water it is one cup of roux. In addition, the veggies are added TO the roux. This stops the cooking and adds flavor to the oil since you aren't using sausage. Look further, this is not authentic or worth the expense. I was severely disappointed. Be warned. Waste of money.

 

7 Ratings

Mar 18, 2014

very good recipe. I did add more seafood. Oysters, shrimp and Tilipia instead of catfish.

 
Jan 28, 2014

I thought I'd try someone else's recipe for gumbo, but I'm gonna go back to mine. I knew I was making a mistake when I grabbed the worchestershire sauce. Yuk! I like it in some things, but not gumbo. Also, I use a pound of Andouie sausage, which I like to render some of the fat out of and use it in the roux. I add the meat of a couple chicken thighs, diced Cod instead of catfish. I like the way it holds together and absorbs the flavors. It's my "clean out the fridge" gumbo so I throw in some diced ham if I have it. The okra goes in early enough to break up and the shrimp dead last. For heaven's sake, if you burn the roux, start over. Any Cajun knows file gumbo is going to be thicker. It's supposed to be so, it sticks better to rice.

 
Nov 12, 2013

I made this recipe the other week, and loved it. However, I didn't do EVERYTHING specified; using whatever meat I had on hand: shrimp, sausage, or chicken. And I have no idea what 'file' is and so didn't worry about that. It was great, family loved it and I'm making it again tonight!

 
May 01, 2014

Awesome gumbo! I changed it a little by eliminating fish and adding some slices of sausage and canned crabmeat along with the shrimp. I also used some beef bullion cubes to flavor and "kicked it up a notch" with more Cajun spices and Tabasco to taste. I didn't have file powder, so left it out. Still awesome!

 

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Nutrition

  • Calories
  • 344 kcal
  • 17%
  • Carbohydrates
  • 15.2 g
  • 5%
  • Cholesterol
  • 159 mg
  • 53%
  • Fat
  • 20.4 g
  • 31%
  • Fiber
  • 3.4 g
  • 14%
  • Protein
  • 25.4 g
  • 51%
  • Sodium
  • 1129 mg
  • 45%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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