Food & Travel

Seafood gumbo

(Jeff Cooperman)
October 20, 2010

E-mail this article

Invalid E-mail address
Invalid E-mail address

Sending your article

Your article has been sent.

Text size +

Serves 6


2 teaspoons salt
1 1/2 teaspoons cayenne pepper
1 1/2 teaspoons black pepper
1 1/2 teaspoons garlic granules (available at spice shops)
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1. In a bowl, combine the salt, cayenne and black pepper, garlic, cumin, and paprika.

2. Mix well.


3/4 cup vegetable oil
3/4 cup flour
1 large onion, chopped
4 stalks celery, chopped
2 red or green bell peppers, cored and cut into 1/2-inch pieces
2 cloves garlic, finely chopped
6 cups boiling water
1 1/4 pounds flaky white fish, cut into 1-inch pieces
1 tablespoon Worcestershire sauce
2 teaspoons hot sauce
1 tablespoon dried thyme
2 bay leaves
2 teaspoons curry powder
Salt, to taste
2 cups okra, thinly sliced
2 dozen fresh oysters, shucked
1 pound shrimp, peeled
12 crab claws or 12 ounces fresh crabmeat
2 cups long-grain white rice, cooked until tender
1 bunch scallions, chopped (for garnish)
1. In a heavy soup pot, heat the oil until hot. Whisk in half the flour until it is incorporated. Add remaining flour, whisking constantly, and continue cooking for 15 minutes or until the roux is a dark chocolate color and the consistency of honey.

2. Add the onion, celery, and bell peppers. Cook, stirring often, for 8 minutes. Add garlic and cook, stirring, 2 minutes more.

3. Stir the water into the roux gradually, mixing until smooth.

4. Add the fish, Worcestershire, hot sauce, 2 1/2 tablespoons of the spice blend, thyme, bay leaves, curry powder, and salt. Bring to a boil and cook, stirring often, for 30 minutes.

5. Add the okra, oysters, shrimp, and crab. Simmer, stirring occasionally, for 10 to 15 minutes or until the shellfish is cooked through and the mixture thickens.

6. Ladle the gumbo over rice and garnish with scallions.

Adapted from Coop’s Place