Roux-Based Authentic Seafood Gumbo with Okra

Name: Roux-Based Authentic Seafood Gumbo with Okra
Prep time: 25 min
Cook time: 90 min
Total time: 115 min
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; 0.5 teaspoon salt, or to taste

4.2

(18)

15 Reviews

10 Photos

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!

Recipe by KRANEY

Published on April 3, 2019

10

Prep Time:

25 mins

Cook Time:

1 hr 30 mins

Total Time:

1 hr 55 mins

Servings:

8

Yield:

8 servings

Jump to Nutrition Facts

Ingredients

Roux:

½ cup all-purpose flour
½ cup vegetable oil

Vegetables:

1 tablespoon butter
1 cup chopped celery
1 cup chopped green onions
1 green bell pepper, chopped

Tomato Sauce and Spices:

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
½ teaspoon dried thyme

Seafood and Okra:

1 pound frozen chopped okra
1 pound catfish, cut into 2-inch pieces
1 ½ pounds peeled and deveined shrimp

Last Addition:

1 tablespoon gumbo file powder, or to taste
½ teaspoon salt, or to taste

Directions

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.
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.
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.
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.

Nutrition Facts (per serving)

344	Calories
20g	Fat
15g	Carbs
25g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 344
% Daily Value *
Total Fat 20g	26%
Saturated Fat 4g	22%
Cholesterol 159mg	53%
Sodium 1130mg	49%
Total Carbohydrate 15g	6%
Dietary Fiber 3g	12%
Total Sugars 3g
Protein 25g
Vitamin C 31mg	157%
Calcium 112mg	9%
Iron 4mg	24%
Potassium 676mg	14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.