Seafood Gumbo

(with gluten free suggestions)

Print Friendly and PDF

Seafood Gumbo 

(with gluten free suggestions) 

Yield: 8 servings 

Prep Time: 20 minutes 

Cook Time: 1 hour and 30 minutes 

 

Ingredients: 

½ cup vegetable oil plus 3 TBSP (grapeseed oil is a good alternative) 

1 pound of fresh okra sliced (you can thaw from frozen also) 

1 cup all-purpose flour (gluten free if needed) 

2 cups diced yellow onion 

1-½ cups diced green bell pepper 

½ cup diced celery 

2 garlic cloves minced (if using prepackaged, check for gluten free designation if needed) 

1 (14-ounce) can diced tomatoes undrained (gluten free if needed) 

4 cups seafood or chicken stock (gluten free if needed) 

2 bay leaves 

1 tsp salt 

1 tsp Cajun or Creole Seasoning (gluten free if needed) 

1 tsp hot sauce (gluten free if needed) 

½ tsp dried thyme 

½ tsp black pepper 

2 TBSP chopped fresh parsley 

1-pound fresh medium shrimp, peeled, deveined, and tails removed 

1 pint freshly shucked oysters with liquor 

½ lb scallops (side muscle removed) 

 

Directions: 

  1. In a large nonstick skillet, heat the 3 TBSP vegetable/grapeseed oil over medium heat. Add okra and cook, stirring frequently for 25-30 minutes or until the okra is lightly browned.  

  1. While the okra is cooking, make the roux. Heat the ½ cup oil in a large Dutch oven until shimmering.  

  1. Add flour slowly, stirring constantly (I use a large whisk) until it becomes a dark brown color. Keep the heat on medium to medium low. If the heat is too hot, the roux will burn and you will have to start over.  

  1. Add onion, bell pepper, and celery. Cook for 8 minutes. Stir often. 

  1. Add garlic and cook for one minute.  

  1. Add tomatoes, stock, bay leaves, salt, Cajun/Creole seasoning, hot sauce, thyme, pepper, and okra. Bring to a boil, then reduce heat to medium or medium-low to maintain a simmer. Simmer for 45 minutes uncovered. 

  1. Add parsley and scallops and cook until scallops are no longer opaque. 

  1. Add shrimp and cook for 2 minutes until the shrimp are pink. 

  1. Add oysters and cook until their edges start to curl (2 – 3 minutes). 

  1. Remove the bay leaves. 

  1. Serve with rice. 

  1. Garnish with more parsley if desired.  

Other good toppings: chopped green onions, hot sauce