Gulf Coast Seafood Gumbo

Name: Gulf Coast Seafood Gumbo
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 4 servings
Cuisine: Florida
Ingredients: 1/2 cup vegetable oil; 1/2 cup all-purpose flour; 1 onion, chopped; 1 green bell pepper, chopped; 2 celery ribs, chopped; 4 garlic cloves, minced; 6 cups seafood or chicken broth; 14.5 ounces canned diced tomatoes, with juice; 1 tablespoon Cajun seasoning; 2 dried bay leaves; 1 pound raw shrimp, peeled and deveined; 1 pound firm white fish fillets, cut into 1 1/2-inch chunks; 4 cups cooked white rice, hot; 3 green onions, sliced

Category: Florida Seafood & Fish Yield: 4 servings (scale 2/4/6/8 in the app) Prep 20 min Cook 60 min Total 80 min Method: STOVETOP Main: shrimp and fish

This gumbo starts with a slow-cooked brown roux and the trio of onion, bell pepper, and celery. Shrimp and chunks of white fish go in at the end so they stay tender, and no okra is needed. Scale the people count in the app to 2, 4, 6, or 8 — ingredients adjust from this base of 4 servings.

Open interactive cooker (change people count)

Food safety

Cook the shrimp and fish to 145°F, until the shrimp are opaque and firm and the fish flakes easily. Cut raw fish on a separate board and keep seafood refrigerated until it goes in the pot. Hot roux can burn badly, so keep children away from the stove while stirring.

Allergens: fish, shellfish, wheat

Equipment

large heavy pot or Dutch oven
wooden spoon
knife
cutting board
ladle
saucepan for rice

Ingredients (for 4 servings)

1/2 cup vegetable oil
1/2 cup all-purpose flour
1 onion, chopped
1 green bell pepper, chopped
2 celery ribs, chopped
4 garlic cloves, minced
6 cups seafood or chicken broth
14.5 ounces canned diced tomatoes, with juice
1 tablespoon Cajun seasoning
2 dried bay leaves
1 pound raw shrimp, peeled and deveined
1 pound firm white fish fillets, cut into 1 1/2-inch chunks
4 cups cooked white rice, hot
3 green onions, sliced

Directions

1. Rinse the onion, bell pepper, celery, and green onions under running water, then chop. Cut the fish on a separate board used only for raw seafood and keep it and the shrimp refrigerated.
2. Heat the oil in a large heavy pot over medium heat. Whisk in the flour.
3. Lower the heat to medium-low and stir constantly 15 to 20 minutes until the roux is the color of peanut butter. If you see black specks, start over.
4. Add the onion, bell pepper, and celery. Cook 5 minutes, stirring, until soft. Add the garlic and cook 1 minute.
5. Slowly stir in the broth, then the tomatoes, Cajun seasoning, and bay leaves. Bring to a boil, then simmer uncovered 25 minutes, stirring now and then.
6. Add the fish and simmer 3 minutes. Add the shrimp and simmer 3 to 4 minutes more until the shrimp are opaque and firm and the fish flakes easily. Seafood should reach 145°F.
7. Remove the bay leaves. Taste and add salt if needed. Serve over rice topped with green onions.
8. Chill leftovers within 2 hours (1 hour if the room is above 90°F), dividing them into shallow containers so they cool quickly.

Skill taught

Cooking a dark roux slowly without burning it.

Affordable substitution

Use frozen shrimp and frozen pollock or swai fillets thawed in the refrigerator overnight.

Optional variation

Stir in 1 cup of sliced okra with the broth for a thicker, more traditional texture.

Leftovers & storage

Cool and refrigerate leftovers within 2 hours (within 1 hour if above 90°F). Store at 40°F or below. Reheat to 165°F until steaming hot.

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