| Level: | Easy |
| Total: | 1 hr 35 min |
| Prep: | 20 min |
| Inactive: | 30 min |
| Cook: | 45 min |
| Yield: | 6 to 8 servings |
Ingredients
- 5 tablespoons butter
- 2 tablespoons olive oil
- 1 large Vidalia onion, diced
- 3 stalks celery, diced
- 1 green bell pepper, diced
- 2 cloves garlic, minced
- 1 tablespoon file gumbo powder, plus extra for garnish
- 1 bay leaf
- 1 1/2 teaspoons cayenne
- 1 1/2 teaspoons paprika
- 1 teaspoon kosher salt, plus more for seasoning
- 1/2 teaspoon dried thyme
- 1 teaspoon dried Mexican oregano
- 1/2 teaspoon black pepper, plus more for seasoning
- 1 (4.5-ounce) can tomato paste
- 5 cups seafood stock (or 2 (8-ounce) bottles clam juice)
- 1 pound haddock, cut into 1 1/2-inch pieces
- 1 pound shrimp, shells removed, deveined
- 12 oysters
- 1 1/2 cups lump crabmeat, picked over
- 2 tablespoons hot sauce
- 4 cups cooked rice
Instructions
- Heat butter and oil in a 6 to 7-quart stock pot over medium-high heat. Add onions, celery, pepper, and garlic and saute for 5 minutes, until softened and slightly caramelized. Add gumbo powder, bay leaf, cayenne, paprika, salt, thyme, oregano and pepper and continue cooking, another minute. Add tomato paste and cook until it browns, another 4 minutes. Add seafood stock, bring to a boil then reduce heat and simmer 30 minutes. Right before serving, add haddock and continue to simmer for 5 minutes, then add remaining seafood. Cook another 5 minutes. Add hot sauce, and season with salt and pepper, to taste. Serve over rice and sprinkle with file powder.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 446 |
| Total Fat | 14 g |
| Saturated Fat | 6 g |
| Carbohydrates | 35 g |
| Dietary Fiber | 2 g |
| Sugar | 5 g |
| Protein | 45 g |
| Cholesterol | 203 mg |
| Sodium | 1591 mg |
Reviews
Sounds delicious and easy to make
Outstanding! I omitted the fish but added lump crab and used fresh chorizo sausage along with shrimp. I served it over a mild jambalaya style rice. Very easy to make. The leftovers were even more delicious. This will be a meal we will have for many years!
This was so delicious, easy to prepare, used brown rice instead of white rice and still had lots of flavor.Will add a can of diced tomatoes next time. Also if you cannot find fresh lump crabmeat, the canned “chicken of the sea” version worked well. Husband asked to add it to dinner rotation. This is a winner for kids and husband, will make again.
THIS WAS REALLY GOOD. I USED ONLY 1/2 TSP OF CAYENNE PEPPER AND IT WAS STILL VERY HOT BUT VERY GOOD. NEXT TIME I’LL BE EASY ON THE PEPPER. :O)
I did not add the haddock or oysters or seafood stock. I used chicken stock instead b/c I had it on hand already and I used shrimp, crab, and some chicken. Delicous! Next time I think I will add some andouille sausage for some extra cajun flavor. I am from New Orleans and this “Slumbo” is pretty close to the real “Gumbo”. I will definitely be keeping this recipe to make agian!
I made this gumbo for Father’s Day and it was a big hit. It was so much easier than real gumbo, and it still had lots of great flavor. I had a little trouble finding the file gumbo powder, so I just left it out. I modified it a little by adding andouille sausage to the mix instead of the haddock, and I used some chicken stock. I would suggest this to anyone who loves creole food but is intimidated by the time and skill it takes to make real gumbo.
Just avoid the cayenne and hot souce if you are cooking for kids, but my husband and I loved it. Thanks Sunny.
SUNNY YOU ROCK! I LOVE THIS RECIPE AND YOUR SHOW KEEP UP THE GREAT WORK AND KEEP COMING WITH THE EXCELLENT RECIPES.