Ingredients

The following ingredients have 4 Servings
  • ⅔ cup all-purpose flour
  • ¾ cup vegetable oil
  • 2 medium yellow onions (peeled and diced)
  • 2 green bell peppers (diced)
  • 2 stalks celery (diced)
  • 2 tsp minced garlic
  • 2 14.5-oz. cans stewed tomatoes
  • 2 Tbsp tomato paste
  • 1 tsp dried thyme
  • 1½ dozen little-neck clams
  • lemon (zested and quartered)
  • 4 cups low-sodium chicken stock
  • 4 cups water
  • ½ pound lump crabmeat
  • 1 pound medium shrimp (peeled and deveined but tails left on)
  • 3 cups sliced okra
  • 1 tsp cayenne pepper
  • 1½ tsp black pepper
  • 1½ tsp kosher salt
  • cooked white rice (for serving)
  • gumbo file (for serving)
  • chopped green onions (for serving)

Instruction

  • Using a large stockpot or Dutch oven, add the flour and oil; stir until well combined. Place pot over medium-low heat and cook, stirring very often, until mixture turns dark brown. (Note: This mixture is called a roux, a staple for many Cajun recipes. It is important to cook a roux over medium-low heat as anything hotter will cause the mixture to scorch and taste burnt. If the roux burns, you will need to start over. It will take 20-25 minutes to create a dark brown roux, but it’s well worth the time!)
  • Add the diced onions, bell peppers, celery, garlic, stewed tomatoes, tomato paste, dried thyme, clams, lemon zest and quartered lemons; stir until well combined.
  • Add chicken stock and water. Increase heat to medium-high and bring mixture to a gentle boil. Let cook for 20-30 minutes, stirring occasionally.
  • Add crabmeat, shrimp, okra, cayenne, black pepper and salt; stir until well combined. Let cook for 15-20 minutes, stirring occasionally.
  • To serve, place ~1 cup of cooked rice in a bowl. Top with several ladles of seafood gumbo. Stir in 1-2 teaspoons of file powder. Garnish with chopped green onions prior to serving.