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Roux-Based Authentic Seafood Gumbo with Okra
Roux-Based Authentic Seafood Gumbo with Okra
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Prep Time:
25 minutes
Cook Time:
110 minutes
Total Time:
135 minutes
Make a flavorful Cajun gumbo with roux, holy trinity, okra, catfish, and shrimp in a savory tomato broth.
Ingredients:
  • 0.5 cup all-purpose flour
  • 0.5 cup vegetable oil
  • 1 tablespoon butter
  • 1 cup chopped celery
  • 1 green bell pepper, chopped
  • 6 cups water
  • 1 (8 ounce) can tomato 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
Instructions:
  • In a Dutch oven or large heavy pot over medium-high heat, stir together flour and oil until the roux is dark brown, thick, and smells nutty like peanuts, about 10 minutes. Let it cool and thicken.
  • In a skillet over medium heat, melt butter. Sauté celery, green onions, and bell pepper until tender, about 10 minutes. Add to the roux.
  • Combine water, tomato sauce, Worcestershire sauce, garlic, 2 teaspoons of salt, hot pepper sauce, and thyme with the vegetables. Bring to a gentle boil on the stovetop, then simmer on medium-low heat for 1 hour.
  • Cook okra until tender for approximately 15 minutes. Add catfish and cook until easily flaked with a fork, around 5 minutes. Gently mix in shrimp and cook until bright pink, for about 3 minutes. Season with file powder and remaining 1/2 teaspoon salt. Combine well and serve in bowls.

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