Fresh Fish and Dried Shrimp Gumbo
Dive into the comforting flavors of the South with this Fresh Fish and Dried Shrimp Gumbo, a hearty Creole classic brimming with fresh seafood, bold spices, and a soul-warming roux. Tender fish fillets like catfish or cod, paired with the umami-rich depth of dried shrimp, make this gumbo an irresistible showcase of coastal flavors. Aromatic vegetables, including onion, celery, and green bell pepper, form the "holy trinity," while smoked paprika, cayenne, and optional okra give the dish its signature depth. Simmered to perfection in chicken or seafood stock and served over fluffy white rice, this gumbo is ideal for cozy family dinners or entertaining guests. For authenticity, finish with a sprinkle of filé powder and fresh parsley, and savor a true taste of Louisiana cuisine! Perfect for seafood lovers, this recipe is sure to become a new favorite in your kitchen.
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Recipe Information
Ingredients
- 1 pound fresh fish fillets (catfish, cod, or tilapia)
- 0.5 cup dried shrimp
- 0.5 cup all-purpose flour
- 0.5 cup vegetable oil
- 1 large yellow onion, finely chopped
- 1 medium green bell pepper, finely chopped
- 2 stalks celery stalks, finely chopped
- 3 cloves garlic cloves, minced
- 1 14-ounce can canned diced tomatoes (with juices)
- 4 cups chicken or seafood stock
- 2 leaves bay leaves
- 1 teaspoon dried thyme
- 0.5 teaspoon smoked paprika
- 0.25 teaspoon cayenne pepper
- 1 cup okra, sliced (optional)
- 2 tablespoons fresh parsley, chopped (for garnish)
- 4 cups cooked white rice (for serving)
- to taste salt
- to taste black pepper
- 1 teaspoon filé powder (optional)
Instructions
Begin by prepping all your ingredients: chop the onion, green bell pepper, celery, and garlic, and slice the okra if using.
In a heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium heat. Once hot, gradually whisk in the flour to create a roux. Cook, whisking continuously, for about 10-15 minutes or until the roux turns a deep brown color (be careful not to burn it).
Add the chopped onion, green bell pepper, and celery to the roux. Stir occasionally and cook for 5-7 minutes, until the vegetables are softened.
Add the minced garlic and cook for 1-2 minutes, until fragrant.
Stir in the canned diced tomatoes (with juices) and mix well.
Slowly pour in the chicken or seafood stock, stirring constantly to prevent lumps. Bring the mixture to a gentle boil.
Add the bay leaves, dried thyme, smoked paprika, cayenne pepper, and okra (if using). Reduce the heat to low and simmer the gumbo for 30 minutes, stirring occasionally.
Cut the fresh fish fillets into bite-sized pieces and rinse the dried shrimp under cold water.
Add the dried shrimp to the gumbo first and cook for 10 minutes, then gently stir in the fish pieces. Simmer for an additional 10-15 minutes or until the fish is fully cooked and flakes easily.
Season the gumbo with salt, black pepper, and filé powder (if using) to taste.
Remove the bay leaves before serving.
Serve the gumbo hot over a bed of cooked white rice, garnished with fresh parsley. Enjoy!
Nutrition Facts
Calories |
2584 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.8 g | 142% | |
| Saturated Fat | 15.9 g | 80% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5896 mg | 256% | |
| Total Carbohydrate | 360.4 g | 131% | |
| Dietary Fiber | 18.1 g | 65% | |
| Total Sugars | 13.8 g | ||
| Protein | 43.5 g | 87% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 394 mg | 30% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 1812 mg | 39% | |
*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.
