Name: Roux-Based Authentic Seafood Gumbo with Okra
Prep time: 25 min
Cook time: 1 h 50 min
Total time: 2 h 15 min
Yield: 8
Cuisine: US
Ingredients: 0.5 cup all-purpose flour; 0.5 cup vegetable oil; 1 tablespoon butter; 1 cup chopped celery; 1 cup chopped green onions; 1 green bell pepper, chopped; 6 cups water; 1 (8 ounce) can tomato sauce; 2 tablespoons Worcestershire sauce; 2 cloves garlic, minced; 2 teaspoons salt, or to taste; 1 teaspoon hot pepper sauce (such as Tabasco®), or to taste; 0.5 teaspoon dried thyme; 1 pound frozen chopped okra; 1 pound catfish, cut into 2-inch pieces; 1.5 pounds peeled and deveined shrimp; 1 tablespoon gumbo file powder, or to taste

Experience the soul of Louisiana with this deeply flavorful seafood gumbo. Crafted with a rich, dark roux and brimming with fresh seafood, this gumbo is a true taste of Cajun tradition.

DIRECTIONS

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01 Step

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

02 Step

Recipe View 10 mins Make the gumbo: 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.

03 Step

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

04 Step

Recipe View 15 mins Stir in okra and cook until tender, about 15 minutes. Add catfish, stir gently, and cook until the flesh flakes easily with a fork, about 5 minutes. Gently stir in shrimp and cook until bright pink, about 3 minutes. Season with the file powder and remaining 1/2 teaspoon salt. Stir to combine, then ladle into bowls.

For a richer flavor, consider using homemade seafood stock instead of water.
Adjust the hot sauce to your preference. Start with a smaller amount and add more to taste.
The key to a good gumbo is a well-made roux. Don't rush the process – the color and aroma are crucial.
Feel free to substitute other seafood, such as crab or oysters, based on availability and preference.

RECIPE REVIEWS

Avarage Rating: 4.3/ 5 ( 20 Ratings)

Total Reviews: (3)

Terence Maggio
Jun 9, 2025
I made this for a Mardi Gras party, and it was a huge hit! Everyone raved about the flavor. I added a little bit of Andouille sausage for an extra kick.
Alex Johnson
Jan 2, 2025
This gumbo is absolutely incredible! The roux is perfect, and the seafood is so fresh. It's a bit of a project, but totally worth it.
Jerrold Anderson
Dec 4, 2024
The recipe was easy to follow, and the gumbo turned out amazing. I used shrimp stock, and the taste was phenomenal. Highly recommend!

Roux-Based Authentic Seafood Gumbo with Okra

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DIRECTIONS

Lori Reynolds

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