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Southern Seafood Gumbo

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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 1 lb shrimp peeled and deveined
  • 2 lobster tails or 1 cup lobster meat chopped
  • 8 oz smoked beef sausage sliced (optional)
  • 2 tbsp butter
  • ¼ cup vegetable oil
  • ¼ cup all-purpose flour
  • 1 medium onion diced
  • 1 green bell pepper diced
  • 2 celery stalks diced
  • 4 cloves garlic minced
  • 1 can 14.5 oz diced tomatoes
  • 6 cups seafood or chicken broth
  • 1 tsp smoked paprika
  • 1 tsp Cajun seasoning
  • ½ tsp dried thyme
  • ½ tsp oregano
  • 2 bay leaves
  • 1 tsp Worcestershire sauce
  • Salt and black pepper to taste
  • 2 green onions sliced
  • Fresh parsley chopped
  • Cooked white rice for serving
  • Hot sauce optional

Method
 

  1. Heat the vegetable oil in a large pot over medium heat. Whisk in the flour and cook, stirring constantly, for 15 to 20 minutes until a deep brown roux forms.
  2. Add the butter, onion, green bell pepper, celery, and garlic. Cook for 5 to 7 minutes, until softened and fragrant.
  3. Stir in the smoked beef sausage, if using, and cook for 3 minutes.
  4. Add the diced tomatoes, broth, smoked paprika, Cajun seasoning, thyme, oregano, bay leaves, and Worcestershire sauce.
  5. Bring to a boil, then reduce heat and simmer for 30 to 40 minutes.
  6. Stir in the lobster and cook for 5 minutes, just until tender.
  7. Add the shrimp and cook for 3 to 4 minutes, until pink and fully cooked. Season with salt and black pepper. Remove the bay leaves.
  8. Ladle into bowls and serve with rice. Garnish with green onions and parsley, and add hot sauce if desired.

Notes

Don't rush the roux — a deep brown color is key to a rich flavor base.
Add seafood at the end to prevent overcooking.
Store leftovers in the fridge for up to 3 days or freeze for up to 3 months.