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Cajun-Style Fish Gumbo
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- #62183
A rich gumbo made with salmon, tilapia, a mix of seafood, okra, and tomatoes.
serves/makes:
ready in:
30-60 minutes
30-60 minutes
5 reviews
ingredients
Roux
1/2 cup vegetable oil (not olive)
1/2 cup flour
Vegetables
1/4 cup diced garlic
1 large onion, fine chopped
3 large celery ribs, diced
3 carrots, peeled and diced
2 large bell peppers, seeded and diced
1/4 cup chopped fresh parsley
6 dehydrated mushrooms, rehydrated in water, drained and sliced
1/2 cup chopped tomatoes
1 bay leaf
8 cups fish or chicken or vegetable stock
1 package (10 ounce size) frozen okra
Fish
1/2 pound salmon filet, cut into chunks
1/2 pound tilapia filet, cut into chunks
1/2 pound real or imitation seafood mix (lobster, shrimp, crab), cut into chunks
salt
black pepper
smoked paprika to taste
hot sauce, to taste
sassafras leaves (optional), as garnish
cooked rice (optional)
directions
For the roux, combine the flour and oil in a heavy saucepan over low heat. Stir for 20-30 minutes or until it is dark golden or caramel brown. If the roux burns, start over.
When the roux is ready, add the garlic and onion and cook for 2-3 minutes, stirring, until they start to soften. Set the mixture aside.
Add a little oil to a large pot or Dutch oven and heat over medium heat. Add the celery, carrots, and bell peppers. Stir for 3-4 minutes.
Add the parsley, mushrooms, tomatoes, bay leaf, and roux. Stir to mix then slowly add the stock while stirring. Cook and stir until the mixture thickens.
Stir in the okra, fish, and seafood. Bring to a simmer and heat until the fish and seafood are cooked, about 8-10 minutes depending on what seafood you used and how big the pieces are.
Adjust seasoning as needed with salt, pepper, smoked paprika, and hot sauce.
Serve over cooked rice with sassafras leaves as garnish if desired.
This recipe tastes even better the next day.
recipe tips
Make sure the roux is cooked on low heat to avoid burning, as a burnt roux can ruin the flavor of the dish.
Cut the fish and seafood into uniform pieces for even cooking.
Add the seafood towards the end of cooking to prevent it from becoming overcooked and rubbery.
Stir the gumbo frequently while cooking to prevent sticking and burning.
Use a high-quality stock for better flavor.
Deglaze the pot with a bit of stock after cooking the vegetables to incorporate all the flavors.
Taste and adjust seasonings as the gumbo cooks, as flavors will develop and change.
Consider adding a few drops of file powder at the end of cooking for additional thickening.
Try different types of fish or additional seafood like oysters or scallops for a variation.
common recipe questions
What can I use instead of seafood mix?
You can use any combination of seafood like shrimp, crab, or even clams.
Is there a vegetarian alternative for this recipe?
Replace the fish and seafood with a variety of beans, tofu, or additional vegetables for a vegetarian version.
How important is the roux to this recipe?
The roux is crucial as it acts as a thickening agent and adds a unique flavor.
Can I use olive oil for the roux?
It's not recommended as olive oil has a strong flavor and lower smoke point. Use vegetable or canola oil instead.
What is the purpose of sassafras leaves in this recipe?
Sassafras leaves, if available, add a distinctive flavor but can be omitted without significantly altering the dish.
How can I make the gumbo spicier?
Increase the amount of hot sauce or add cayenne pepper for more heat.
Can I prepare this gumbo in advance?
Yes, gumbo often tastes better the next day as the flavors have more time to meld.
How should I store and reheat leftovers?
Store in an airtight container in the refrigerator for up to 2 days and reheat gently on the stove or in a microwave.
Can this gumbo be frozen?
Yes, you can freeze the gumbo. However, the texture of some seafood might change slightly upon thawing. Thaw in the refrigerator overnight and reheat gently.
What are some serving suggestions for gumbo?
Serve over rice with a side of cornbread or crusty bread for a complete meal.
nutrition data
561 calories, 29 grams fat, 38 grams carbohydrates, 29 grams protein per serving.
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reviews & comments
December 26, 2016
WOW! Just wow!! Not that hard to make either. Great flavor. Probably the best gumbo I've ever had and I've eaten at some great cajun restaurants.
October 20, 2016
Fantastic recipe
September 27, 2014
I loved everythign about this recipe except the salmon. I'd use just the tilapia next time. I ended up just picking the salmon out of my portiion but my husband thought it tasted great. I normally enjoy salmon it just didn't seem to fit in this recipe for me.
November 7, 2013
Incredible!!! This had TONS of flavor! Of course, I added the "to taste" ingredients with a heavy hand but hey it says "to taste"! I was skeptical about the dried mushrooms but I think they actually ended up having more flavor than fresh ones which was interesting so worth the effort maybe to try to find them as they weren't that common at my grocery stores. I mostly liked the combination of fish and seafood. I used salmon, tilapia, and a frozen seafood mix from my grocery store. It had shrimp, crab, cuttlefish and something else. I will definitely be making this again. It's remarkably easy too despite the long list of ingredients. Oh and use smoked paprika not regular - I actually bought it just for this recipe and I can't believe the difference!
January 1, 2010
Good proportion of ingredients, and the carrots and mushrooms (I used fresh) were a nice change. I will probably season as I go next time, to create layers of flavor, as I had to add quite a bit of salt, pepper, and other seasoning at the end.