Seafood Gumbo

By Jacques Pépin

Published December 31, 1991

  • Craig Lee for The New York Times
Media 1 of 1
Total Time
1 hour
Rating
4(631)
Comments
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Here is a real heartwarmer for sweater season. It calls for a lot of ingredients, but don’t be dismayed. You can easily eliminate some or make substitutions. Don’t like shrimp? Go with 100 percent fish. Or vice versa. You can also add ham or sausage (like tasso ham or andouille sausage) for a bit more heartiness. Historically, the word gumbo denotes the presence of okra (also called gumbo), and it’s used here. Another conventional gumbo component and important ingredient in African-based Creole cooking is filé powder, the crushed leaves of the sassafras tree. Then, there is usually a dark roux made of vegetable oil and flour in authentic New Orleans gumbo. All three of these ingredients – okra, filé powder and the dark oil-and-flour roux – are the thickening agents for this fairly spicy dish.

Featured in: THE PURPOSEFUL COOK; For a Robust Seafood Gumbo, Mix and Match Ingredients

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Ingredients

Yield:6 servings

  • 2 quarts water

  • ¾ pound fish fillets (cod, pollock or another variety of fresh white fish), cut into 1-inch pieces

  • ½ pound (about 26) small peeled fresh or frozen shrimp

  • ¼ cup canola oil

  • ⅓ cup flour

  • 2 onions, peeled and sliced (about 2 ½ cups)

  • ½ cup long-grain rice

  • About 7 scallions, damaged leaves removed and discarded; cut into ½-inch pieces (about 1 ½ cups), both white and green parts

  • 5 cloves garlic, peeled, crushed and chopped (about 1 tablespoon)

  • 2 tomatoes, cut into 1-inch pieces

  • 1 cup sliced celery

  • 1 green pepper, seeded and cut into ½-inch pieces (about 1 ½ cups)

  • ½ pound okra, ends trimmed, cut into 1 ½-inch-long rounds

  • 2 teaspoons salt

  • 1 teaspoon dried thyme

  • 1 jalapeno pepper, seeded and chopped fine (about 1 tablespoon)

  • ¼ teaspoon cayenne pepper

  • 1 tablespoon filé powder

Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

33 grams carbs; 89 milligrams cholesterol; 314 calories; 6 grams monosaturated fat; 3 grams polyunsaturated fat; 1 gram saturated fat; 11 grams fat; 5 grams fiber; 889 milligrams sodium; 23 grams protein; 6 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a large saucepan or stockpot, bring the water to a boil. Add the fish and shrimp, stir, and cook over high heat for about 4 minutes. (The water will not have returned to a boil.) With a slotted spoon remove the seafood; place in a bowl, cover, and set aside. Reserve the poaching liquid.

  2. Step 2

    Meanwhile, in a small skillet mix the oil and flour together, and cook over high heat for about 1 minute, until it sizzles. Reduce the heat to low, and cook for about 15 minutes, stirring every minute or so, until the roux is a deep mahogany color. Add the sliced onions to the mixture, stir, and then add the roux and onions to the reserved poaching liquid, stirring constantly. Bring to a boil, still stirring, and add the rice, stirring well to incorporate it.

  3. Step 3

    Add the remaining ingredients except for the reserved fish and shrimp and the filé powder. Stir, bring the mixture to a boil, then reduce the heat to low. Cover, and boil gently for 20 minutes. Stirring, sprinkle the filé powder on top, mix and cook for another 5 minutes.

  4. Step 4

    If serving immediately, add the cooked fish and shrimp, return to a boil, and serve. If serving later, reheat at serving time, adding the cooked fish and shrimp at the last minute to warm them through.

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Ratings

4 out of 5
631 user ratings
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Comments

Margaret

I'm from New Orleans but have been living away for many years. Good fresh okra is almost impossible to find in markets even in the height of summer. Tends to be tough and woody. Why gamble? Good frozen okra is a sure bet and you can find it year round.
If you object to the sliminess of okra, pan roast it for a few minutes to kill the mucus-y stuff before adding to the gumbo. Easy to do and you might even find that okra is a pretty tasty vegetable on its own.

Jodyrah

I'm from New Orleans and never heard of cooking rice in the gumbo. It is cooked separately. A scoop is placed into the serving bowl and the gumbo ladled overtop.

Jodyrah

Traditionally roux is equal parts fat and flour. For 2 qts. of liquid one would normally use 2/3 c of each plus 1-3T. file powder depending upon how thick you want the gumbo. Extra fat should be skimmed before adding file. Usually either file or okra is used to thicken, not both. Vegetables are finely chopped. Celery is not used but bay leaves are a must. This recipe may be a very good soup, but is not even close to gumbo we make here in New Orleans.

R. Bednarz

Here from Louisiana. When making your roux you should stir constantly so as not to burn. Burned roux should be discarded. Start over

Brenda

Can use more salt, made without Gumbo File - didn't have any, had a nice smoky flavor. Increased shrimp and Okra by 1/2. Used Arborio rice - would be better with Jasmine and double rice. Making the roux took 40 minutes, not 15.

Oliver

From NOLA. Followed the recipe with several exceptions, so, not traditional. VERY Popular with LA guests. . Made the roux in the oven, covered, 375 for 50 minutes. . Made stock with white fish only. Didn't want to overcook shellfish. Added clam juice to the stock for more flavor. . Used canned fire-roasted tomatoes since fresh are out of season . Immediately before serving, added white fish, shrimp, lump crabmeat, and raw oysters . Served rice on top of gumbo

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