Cod Gumbo
Dive into the bold, soul-warming flavors of Louisiana with this hearty Cod Gumbo recipe! Featuring tender chunks of flaky cod fillets, smoky andouille sausage, and the holy trinity of onion, bell pepper, and celery, this seafood gumbo is elevated with Cajun-seasoned richness. A golden roux forms the flavorful base, while okra, diced tomatoes, and aromatic spices create a deeply satisfying medley of taste and texture. Simmered to perfection and served over fluffy white rice, this one-pot wonder is the ultimate comfort food that brings a taste of the South to your table. Garnished with fresh parsley and green onions, it’s a feast for both the eyes and the palate—perfect for seafood lovers seeking a hearty and easy gumbo recipe loaded with authentic Creole flair!
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Recipe Information
Ingredients
- 1 pound cod fillets
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 yellow onion, diced
- 1 green bell pepper, diced
- 3 celery stalks, diced
- 3 garlic cloves, minced
- 1 tablespoon Cajun seasoning
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 4 cups chicken stock
- 1 14-ounce can of diced tomatoes
- 1 cup okra, sliced
- 2 bay leaves
- 8 ounces cooked andouille sausage, sliced
- 3 cups cooked white rice
- 2 green onions, sliced (for garnish)
- 2 tablespoons fresh parsley, chopped (for garnish)
- 1 to taste salt
- 1 to taste black pepper
Instructions
Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium heat.
Add the butter and let it melt. Once melted, whisk in the flour to create a roux. Stir continuously until the roux turns a deep golden brown, about 8-10 minutes.
Add the diced onion, green bell pepper, celery, and garlic to the pot. Cook until the vegetables are softened, stirring occasionally, about 5 minutes.
Stir in the Cajun seasoning, smoked paprika, and dried thyme. Cook for 1-2 minutes until the spices are fragrant.
Pour in the chicken stock and scrape the bottom of the pot to deglaze and incorporate the roux. Add the diced tomatoes (with juice), okra, and bay leaves.
Bring the mixture to a gentle boil and then reduce the heat to low. Simmer uncovered for 20 minutes to allow the flavors to meld.
Pat the cod fillets dry with paper towels. Cut them into large chunks, about 2 inches each. Season the cod with salt and black pepper.
Gently add the seasoned cod chunks and sliced andouille sausage into the simmering gumbo. Simmer for an additional 10 minutes, or until the cod is cooked through and flakes easily with a fork.
Taste and adjust seasoning with additional salt and pepper if needed. Remove and discard the bay leaves before serving.
To serve, ladle the gumbo over cooked white rice in bowls. Garnish with sliced green onions and freshly chopped parsley.
Enjoy your hearty and flavorful Cod Gumbo!
Nutrition Facts
Calories |
2854 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.6 g | 165% | |
| Saturated Fat | 39.9 g | 200% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 480 mg | 160% | |
| Sodium | 9006 mg | 392% | |
| Total Carbohydrate | 226.4 g | 82% | |
| Dietary Fiber | 26.6 g | 95% | |
| Total Sugars | 34.7 g | ||
| Protein | 193.7 g | 387% | |
| Vitamin D | 4.6 mcg | 23% | |
| Calcium | 732 mg | 56% | |
| Iron | 23.9 mg | 133% | |
| Potassium | 5190 mg | 110% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
