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Roux-Based Authentic Seafood Gumbo with Okra

Roux-Based Authentic Seafood Gumbo with Okra

  • Prep

    25 m
  • Cook

    1 h 30 m
  • Ready In

    1 h 55 m
KRANEY

KRANEY

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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Nutrition

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  • Calories:
  • 344 kcal
  • 17%
  • Fat:
  • 20.4 g
  • 31%
  • Carbs:
  • 15.2g
  • 5%
  • Protein:
  • 25.4 g
  • 51%
  • Cholesterol:
  • 159 mg
  • 53%
  • Sodium:
  • 1129 mg
  • 45%

Based on a 2,000 calorie diet

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

atasteofcreole
5

atasteofcreole

8/23/2013

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.

Becca H.
1

Becca H.

6/29/2014

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.

SMcHurst Tx
1

SMcHurst Tx

3/18/2014

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

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