Pescatarian Gumbo
Pescatarian Gumbo
Ingredients
For the Roux and Aromatics
- 1/2 cup vegetable oil
- 1/2 cup all-purpose flour
- 1 yellow onion, chopped
- 1 green bell pepper, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 teaspoon paprika
- 1 tablespoon Cajun seasoning, such as Tony's
For the Gumbo Base
- 6 cups shrimp stock
- 1 teaspoon Cajun seasoning, additional, to taste
- 1/2 teaspoon garlic powder, additional, to taste
- 1/2 teaspoon onion powder, additional, to taste
- 1 teaspoon dried parsley, additional, to taste
- 3 bay leaves
For the Seafood
- 1 pound raw shrimp, peeled, deveined, and seasoned with Cajun seasoning
- 1/2 pound bay scallops, seasoned with Cajun seasoning
- 1 pound clean crawfish tails
- 1 pound gumbo crabs, cleaned, such as Louisiana Select Gumbo Crabs
Optional Garnish
- 1 teaspoon gumbo filé, or to taste, such as Louisiana Fish Fry Products Gumbo Filé
Instructions
- 1
In a large, heavy-bottomed pot or Dutch oven, combine the vegetable oil and all-purpose flour. Cook over medium heat, stirring constantly with a whisk or wooden spoon, until the roux reaches a dark brown color, similar to chocolate. This will take approximately 15-20 minutes. Be careful not to burn it.
⏱️ 20 min
- 2
Once the roux is dark brown, add the chopped yellow onion, green bell pepper, celery, and minced garlic to the pot. Stir well to combine the vegetables with the roux. Cook for 5-7 minutes, until the vegetables begin to soften.
⏱️ 7 min
- 3
Season the softened vegetables with 1 teaspoon of paprika and 1 tablespoon of Cajun seasoning. Mix thoroughly to ensure the spices are evenly distributed.
⏱️ 2 min
- 4
Pour in the shrimp stock, stirring constantly to prevent lumps. Bring the mixture to a gentle simmer. Add the additional Cajun seasoning, garlic powder, onion powder, and dried parsley. Stir everything together.
⏱️ 5 min
- 5
Add the bay leaves to the pot. Reduce the heat to low, cover, and let the gumbo simmer for 45 minutes, allowing the flavors to meld.
⏱️ 45 min
- 6
While the gumbo is simmering, ensure your gumbo crabs are cleaned (if not pre-cleaned). Season the raw shrimp and bay scallops separately with a pinch of Cajun seasoning.
⏱️ 5 min - 7
After the initial 45-minute simmer, add the clean crawfish tails, cleaned gumbo crabs, seasoned shrimp, and seasoned bay scallops to the gumbo. Stir gently to incorporate.
⏱️ 3 min
- 8
If desired, sprinkle 1 teaspoon of gumbo filé into the gumbo. Stir well. This is optional but adds a unique flavor and helps to thicken the gumbo.
⏱️ 1 min
- 9
Continue to simmer the gumbo for an additional 10-15 minutes, or until the shrimp and scallops are cooked through and opaque. Remove the bay leaves before serving.
⏱️ 15 min
Kitchen Tools
Nutrition Facts (per serving)
Pescatarian Gumbo
For the Roux and Aromatics
- 1/2 cup vegetable oil
- 1/2 cup all-purpose flour
- 1 yellow onion, chopped
- 1 green bell pepper, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 teaspoon paprika
- 1 tablespoon Cajun seasoning, such as Tony's
For the Gumbo Base
- 6 cups shrimp stock
- 1 teaspoon Cajun seasoning, additional, to taste
- 1/2 teaspoon garlic powder, additional, to taste
- 1/2 teaspoon onion powder, additional, to taste
- 1 teaspoon dried parsley, additional, to taste
- 3 bay leaves
For the Seafood
- 1 pound raw shrimp, peeled, deveined, and seasoned with Cajun seasoning
- 1/2 pound bay scallops, seasoned with Cajun seasoning
- 1 pound clean crawfish tails
- 1 pound gumbo crabs, cleaned, such as Louisiana Select Gumbo Crabs
Optional Garnish
- 1 teaspoon gumbo filé, or to taste, such as Louisiana Fish Fry Products Gumbo Filé
Instructions
- 1
In a large, heavy-bottomed pot or Dutch oven, combine the vegetable oil and all-purpose flour. Cook over medium heat, stirring constantly with a whisk or wooden spoon, until the roux reaches a dark brown color, similar to chocolate. This will take approximately 15-20 minutes. Be careful not to burn it.
⏱️ 20 min - 2
Once the roux is dark brown, add the chopped yellow onion, green bell pepper, celery, and minced garlic to the pot. Stir well to combine the vegetables with the roux. Cook for 5-7 minutes, until the vegetables begin to soften.
⏱️ 7 min - 3
Season the softened vegetables with 1 teaspoon of paprika and 1 tablespoon of Cajun seasoning. Mix thoroughly to ensure the spices are evenly distributed.
⏱️ 2 min - 4
Pour in the shrimp stock, stirring constantly to prevent lumps. Bring the mixture to a gentle simmer. Add the additional Cajun seasoning, garlic powder, onion powder, and dried parsley. Stir everything together.
⏱️ 5 min - 5
Add the bay leaves to the pot. Reduce the heat to low, cover, and let the gumbo simmer for 45 minutes, allowing the flavors to meld.
⏱️ 45 min - 6
While the gumbo is simmering, ensure your gumbo crabs are cleaned (if not pre-cleaned). Season the raw shrimp and bay scallops separately with a pinch of Cajun seasoning.
⏱️ 5 min - 7
After the initial 45-minute simmer, add the clean crawfish tails, cleaned gumbo crabs, seasoned shrimp, and seasoned bay scallops to the gumbo. Stir gently to incorporate.
⏱️ 3 min - 8
If desired, sprinkle 1 teaspoon of gumbo filé into the gumbo. Stir well. This is optional but adds a unique flavor and helps to thicken the gumbo.
⏱️ 1 min - 9
Continue to simmer the gumbo for an additional 10-15 minutes, or until the shrimp and scallops are cooked through and opaque. Remove the bay leaves before serving.
⏱️ 15 min