Sea Bass and Shrimp Gumbo

For Bobby, gumbo brings back fond memories of annual visits to his grandparents in Louisiana, where every trip revolved around the kitchen and the table. His grandfather's gumbo was always a highlight. Over the years, his husband Matt has become a huge gumbo fan—even this seafood version, despite not usually being a seafood lover.

Inspiration

This month we're sharing one of our favorite comfort foods - Sea Bass & Shrimp Gumbo. While gumbo has a reputation for being a labor of love, this version skips the traditional roux, making it surprisingly approachable. The ingredient list may seem long, but once everything is prepped, it comes together quickly, rewarding you with a rich, flavorful bowl that's perfect any time of year.

Many of the pantry staples you'll need for this recipe can be found right here at DUGAZON.

For Bobby, gumbo brings back fond memories of annual visits to his grandparents in Louisiana, where every trip revolved around the kitchen and the table. His grandfather's gumbo was alwaysa highlight. Over the years, his husband Matt has become a huge gumbo fan—even this seafood version, despite not usually being a seafood lover.

We hope this recipe brings a little Louisiana warmth to your table and becomes a favorite in your home, too.

Adapted from Big Easy Seafood Okra Gumbo, Emeril’s New New Orleans Cooking

Ingredients

• 2 tablespoons olive oil

• 2 tablespoons olive oil

• 1/2 cup chopped onion

• 1/4 cup chopped celery

• 1/4 cup chopped green bell pepper

• 1/4 cup chopped red bell pepper

• 1/2 chopped jalapeño

• 1/2 tablespoon salt

• 1/4 teaspoon fresh ground black pepper

• 1/2 cup seeded and chopped Italian plumb tomatoes

• 2 tablespoons minced garlic

• 1 tablespoon minced shallots

• 2 quarts fish stock (we use store-bought or frozen)

• 1/2 pound sea bass, 1-inch cubes, remove skin

• 1 teaspoon Worcestershire sauce

• 1/2 teaspoon Crystal hot sauce (available at DUGAZON)

• 6 bay leaves (fresh or dried)

• 1 tablespoon minced fresh basil

• 1 teaspoon minced fresh oregano

• 1 teaspoon fresh thyme leaves

• 12 fresh okra sliced

• 1 teaspoon cornstarch

• 2 teaspoons Tony Chachere’s Cajun Seasoning (available at DUGAZON)

• 1/2 pound peeled medium fresh shrimp (Guido’s has fresh Gulf Shrimp)

• 2–4 cups cooked white rice

• 1 cup chopped green onions

Equipment

• Large Pot for Stews/Soups

• Wooden Spoon (many available at DUGAZON)

• Rice cooker or pot for rice

• Soup or Gumbo Spoons (available at DUGAZON)

Preparation

*Note: The times for cooking are very important to follow.

1. Heat the oil in a large pot over high heat. When the oil is hot, add the onions, celery, green and red peppers, and jalapeño and sauté for 1 minute. Add the salt and pepper and sauté for 1 minute. Add the tomatoes, garlic, shallots, and sauce, stirring occasionally, for about 4-5 minutes.

2. Stir in the stock, add the sea bass, Worcestershire sauce, Crystal hot sauce, bay leaves, basil, oregano and thyme, and bring to a boil. Cook over high heat, stirring occasionally, for about 8 minutes. Reduce the heat to medium.

3. Add the okra and Tony Chachere’s seasoning over the heat, and simmer for 15 minutes. Skim any film off the top from the simmer, turn the heat to high, and cook for 5 minutes. Add the shrimp, reduce the heat, and simmer for 5 minutes. Add the cornstarch and mix, simmer while stirring for 2 minutes. Remove from heat. Test for seasoning but note you cannot remove salt or spice once added.

4. To serve, ladle into soup bowls 1.5 cups of gumbo and 1/2 cup of rice per serving. Sprinkle with 1-2 tablespoons of green onion. Enjoy with crusty French bread and butter.

Make-Ahead Tip

The gumbo can be made a day in advance, refrigerated and warmed to serve. Rice should be made the day.