Seafood Gumbo Okra Tomatoes (Printable)
A flavorful Creole stew blending fresh okra, ripe tomatoes, and tender seafood in a spiced broth.
# What You'll Need:
→ Seafood
01 - 14 oz large shrimp, peeled and deveined
02 - 12 oz lump crabmeat, picked over for shells
03 - 12 oz firm white fish such as snapper or cod, cut into bite-size pieces
→ Vegetables
04 - 9 oz fresh okra, sliced into ½ inch rounds
05 - 1 large onion, finely chopped
06 - 1 green bell pepper, diced
07 - 2 celery stalks, diced
08 - 3 garlic cloves, minced
09 - 14 oz canned diced tomatoes, drained
10 - 3 spring onions, sliced for garnish
11 - 2 tbsp chopped fresh parsley for garnish
→ Roux
12 - ¼ cup vegetable oil
13 - ⅓ cup all-purpose flour
→ Liquids
14 - 4 cups seafood or fish stock
15 - ¾ cup dry white wine
16 - 1 tbsp Worcestershire sauce
17 - 1 tsp hot sauce optional
→ Spices & Seasonings
18 - 2 tsp smoked paprika
19 - 1 tsp dried thyme
20 - 1 tsp dried oregano
21 - 2 bay leaves
22 - 1 tsp cayenne pepper adjust to taste
23 - 1 tsp salt
24 - ½ tsp freshly ground black pepper
→ To Serve
25 - Steamed white rice
# How-To Steps:
01 - Heat vegetable oil in a large heavy-bottomed pot or Dutch oven over medium heat. Sprinkle in flour and cook stirring constantly until roux turns deep golden brown about 8–10 minutes. Do not let it burn.
02 - Add onion bell pepper celery and garlic to the roux. Sauté until vegetables are soft about 5 minutes.
03 - Stir in sliced okra and cook for 5 minutes until it begins to soften and release its juices.
04 - Add diced tomatoes smoked paprika thyme oregano bay leaves cayenne salt and black pepper. Mix well to combine.
05 - Pour in seafood stock and white wine. Bring to a gentle simmer scraping any browned bits from bottom of pot. Stir in Worcestershire sauce and hot sauce if using. Simmer uncovered for 30 minutes stirring occasionally.
06 - Add fish pieces and cook for 5 minutes until beginning to flake.
07 - Add shrimp and crabmeat and simmer just until shrimp turn pink and seafood is cooked through about 3–4 minutes. Adjust seasoning if needed.
08 - Remove bay leaves. Serve hot over steamed white rice garnished with spring onions and parsley.
# Expert Tips:
01 -
- The roux technique creates depth that store bought bouillon could never replicate
- Seafood stays tender because each type goes in at just the right moment
02 -
- A burned roux cannot be saved, you will taste that bitterness through every single bite
- Overcooked seafood becomes rubbery, pull it off heat the moment the shrimp turn pink
03 -
- Cast iron develops the best fond, but stainless works if that is what you have
- Let guests add file powder themselves, not everyone likes that distinctive flavor