This recipe is by Kayla Stewart and takes 1 hour 35 minutes. Tell us what you think of it at The New York Times - Dining - Food.
- Serves: 4 persons
- 1tablespoon dried oregano
- 1tablespoon dried thyme
- 1teaspoon powdered bay leaf (see Tip 1)
- 1 ½tablespoons garlic powder
- 1tablespoon onion powder
- ½teaspoon red-pepper flakes, or more to taste
- ½teaspoon ground cayenne, or more to taste
- 2tablespoons granulated sugar
- 2tablespoons smoked paprika
- 1tablespoon kosher salt
- ½teaspoon black pepper
- 4tablespoons salted butter
- ¼cup vegetable oil
- ½cup all-purpose flour
- 1small onion, finely chopped
- 4garlic cloves, minced
- 1small celery stalk, finely chopped
- ½red bell pepper, finely chopped
- ½cup grape tomatoes, halved
- ½cup dried shrimp (optional; see Tip 2)
- 1tablespoon tomato paste
- 5cups store-bought or homemade chicken stock
- 4ounces fresh or thawed frozen okra, sliced into rounds (1 cup)
- 2tablespoons fresh lemon juice
- 2teaspoons Worcestershire sauce
- 2lobster tails, shelled and cut into 3/4-inch pieces (optional; see Tip 3)
- ¼pound picked crab meat
- ¼pound sea scallops
- ½pound medium shrimp
- Kosher salt and black pepper
- 4cups cooked jasmine rice, for serving
Step 1Make the spice mix: Place all ingredients in a bowl and stir until combined. Set aside 2 tablespoons to add to the gumbo and reserve the rest for another use in an airtight container.
Step 2Make the gumbo: In a heavy 4- to 5-quart pot, heat the butter and oil over medium heat. Once the butter begins to bubble slightly, add the flour and stir with a wooden spoon or heatproof spatula to form a smooth paste.
Step 3Cook the mixture, stirring continuously, for 10 to 13 minutes to make a chocolate-colored roux. Make sure to scrape the bottom and sides of the pot to avoid burning. It is important to keep a very close eye on the roux during this step. The roux can go from a nutty color and aroma to burnt beyond repair in a matter of minutes. Lower the heat as needed.
Step 4Immediately add the onion, garlic, celery, bell pepper and tomatoes and stir well. The vegetables will stop the roux from overcooking and burning. Cook, stirring occasionally, until the vegetables start to stick to the pan, 5 to 10 minutes. Add the dried shrimp, if using, tomato paste and 2 tablespoons spice mix and cook, stirring often, for 5 minutes.
Step 5While whisking, slowly add the stock and whisk until the stock is completely blended with the roux and vegetable mixture. Add the okra, lemon juice and Worcestershire sauce and let simmer for 50 minutes over very low heat, stirring occasionally with a wooden spoon. Add the lobster, crab, scallops and shrimp and simmer just until cooked through, about 10 minutes more.
Step 6Season the gumbo to taste with salt and pepper and serve over rice.