Christmas Eve Seafood Gumbo

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

Cajun · 140 min · Shellfish · high-protein

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Ingredients

• 1/2 lb shell-on large shrimp
• 1/4 lb lump crabmeat
• 1 pint shucked oysters with their liquor
• 1/4 cup all-purpose flour
• 1/4 cup vegetable oil
• 1 yellow onions
• 1 green bell peppers
• 1 celery stalks
• 2 garlic cloves
• 1/4 lb frozen cut okra
• 1 1/2 cups seafood stock
• 1 bay leaves
• 1/2 tbsp smoked paprika
• 1/4 tsp cayenne pepper
• 1/4 tbsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp dried thyme
• 1/4 tsp dried oregano
• 1/4 tbsp Worcestershire sauce
• 1/4 tbsp hot sauce
• 1 bunch scallions
• 1/2 cup long-grain white rice

Method (tap to check — screen stays awake)

1. Stir together the house cajun blend: smoked paprika, cayenne, garlic powder, onion powder, thyme, oregano, 1 tablespoon salt, and 2 teaspoons black pepper. It seasons every layer of this pot.
2. Peel the shrimp and simmer the shells in the seafood stock 20 minutes while you chop; strain and keep the stock hot. Toss the shrimp with 2 teaspoons of the cajun blend and refrigerate.
3. Now the roux, and this is the honest part: whisk the oil and flour in a heavy Dutch oven over medium-low and stir almost constantly for 40 to 45 minutes, until it goes from blond to peanut butter to the color of an old penny. If it smells burnt or shows black flecks, start over — there is no saving a burnt roux.
4. Add the diced onions, bell peppers, and celery to the dark roux and stir 8 minutes until softened; add the minced garlic and the rest of the cajun blend and stir 1 minute more.
5. Whisk in the hot shrimp stock a ladle at a time so the roux stays smooth, then add the bay leaves, Worcestershire, and hot sauce. Simmer, partly covered, 30 minutes, skimming any oil that rises.
6. Stir in the okra and simmer 15 minutes more until the gumbo is glossy and lightly thickened.
7. Meanwhile, cook the rice: rinse it, then simmer covered with 4 1/2 cups water and a pinch of salt 18 minutes; rest off heat.
8. Drop the heat to low and add the shrimp; after 3 minutes, gently fold in the crab and the oysters with their liquor and cook 3 to 4 minutes, just until the oyster edges curl and the shrimp are opaque. Fish out the bay leaves.
9. Serve over rice with sliced scallions, extra hot sauce on the table, and no apologies for going back for seconds.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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