Quick Seafood Gumbo

• 1 tablespoon vegetable oil
• 1 medium onion, chopped
• 1 bell pepper, chopped
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• 1/4 cup all-purpose flour
• 4 cups seafood stock
• 1 pound mixed seafood (shrimp, crab, scallops)
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper
• Salt and pepper to taste
• 2 cups cooked white rice, for serving

Steps

1. 1 Heat oil in a large pot over medium heat. Add onion, bell pepper, and celery; cook until softened.
2. 2 Stir in garlic and cook for 1 minute. Sprinkle flour over vegetables and cook, stirring constantly, for 2 minutes.
3. 3 Whisk in seafood stock and bring to a simmer. Stir in thyme, paprika, and cayenne.
4. 4 Add seafood to the pot. Simmer until seafood is cooked through and opaque, about 5-7 minutes.
5. 5 Season with salt and pepper to taste. Serve over cooked white rice.

Nutrition

Tips

• For extra flavor, use shrimp shells to make a quick seafood stock.
• Adjust the cayenne pepper to your spice preference.
• If using raw shrimp, ensure they reach an internal temperature of 145°F for food safety.
• Add okra or file powder for authenticity if desired.
• Serve with a side of crusty bread to soak up every last drop.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Freeze for up to 2 months. Reheat gently on the stove over low heat.

Serving Suggestions

• Pair with a crisp green salad.
• Serve with warm cornbread.
• Add a slice of lemon for a zesty twist.
• Enjoy with a glass of Chardonnay.

FAQ