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seafood gumbo in a bowl
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5 from 12 votes

Seafood Gumbo For One

A classic seafood gumbo made simple! This single serving recipe is packed with shrimp, fish, and the flavorful trinity of vegetables, perfectly spiced for a rich and satisfying dish.
Prep Time15 minutes
Cook Time1 hour 15 minutes
Total Time1 hour 30 minutes
Course: Main Dish
Cuisine: American, French
Diet: Low Lactose
Keyword: authentic gumbo, cajun, creole, gumbo, gumbo recipe, louisiana seafood gumbo, new orleans seafood gumbo, seafood, seafood gumbo, shrimp gumbo, stew
Servings: 1 serving
Author: Joanie Zisk

Equipment

Ingredients

  • 2 tablespoons canola oil or use vegetable oil or avocado oil
  • 2 tablespoons all purpose flour
  • ½ cup chopped onions
  • ¼ cup chopped green bell peppers
  • ¼ cup chopped celery (about 1 stalk)
  • 1 clove garlic -minced
  • 2 cups low sodium chicken broth or low sodium shrimp stock
  • ¼ teaspoon dried thyme
  • ¼ teaspoon kosher salt
  • ¼ teaspoon coarsely ground black pepper
  • ¼ teaspoon Worcestershire sauce
  • ½ cup peeled and deveined shrimp
  • 4 ounces white fish -cut into 1-inch pieces (catfish, grouper, snapper, sole)
  • ½ teaspoon Creole seasoning -store bought or use homemade Creole seasoning
US - Metric

Instructions

  • Prepare the Roux: Heat oil in a 2-quart pot over medium heat for about 5 minutes. Add the flour and stir constantly to form a roux. Cook, stirring constantly, for 10-15 minutes, or until it reaches the color of a penny or caramel.
  • Cook the Vegetables: Stir in the onions, bell peppers, and celery. Cook for 2 minutes, then add the garlic and cook for 30 seconds, stirring constantly.
  • Simmer the Gumbo: Pour in the chicken broth and season with thyme, Worcestershire sauce, salt, and pepper. Bring to a boil, then reduce the heat to low. Simmer for 40 minutes, stirring occasionally.
  • Add the Seafood: In a small bowl, toss the shrimp and fish with ½ teaspoon of Creole seasoning. Add them to the gumbo and cook for 5 minutes, or until the seafood is fully cooked.
  • Taste and Serve: Taste the gumbo and adjust the seasoning with additional salt if needed. Serve hot over cooked rice.

Video

Notes

    • Read Before You Cook: Review the full recipe, including ingredient notes and photos, to get familiar with the steps before starting.
    • Choose the Right Fish: White fish like catfish, snapper, or grouper work best. For a richer gumbo, add crab legs or oysters along with the shrimp.
    • Master the Roux: Stir constantly and cook until it reaches a deep caramel or copper penny color—this builds the gumbo’s signature flavor.
    • Use the Right Tools: A heavy-bottomed pot ensures even cooking, and a whisk, wooden spoon, or rubber spatula helps keep the roux smooth.
    • Take Your Time: Gumbo develops flavor as it simmers, so let it cook low and slow for the best taste.
    • Serve Over Rice: Stick with white rice or try quinoa, brown rice, or red rice for a different twist.
    • Make It Your Own: Adjust the seafood, spice levels, or vegetables to suit your taste—gumbo is all about personal preference.
 
 
This recipe can easily be doubled. Just use a larger pot, like a 4-quart saucepan, to ensure everything cooks evenly.

Nutrition

Serving: 1serving | Calories: 591kcal | Carbohydrates: 26g | Protein: 48g | Fat: 34g | Saturated Fat: 4g | Cholesterol: 218mg | Sodium: 722mg | Potassium: 982mg | Fiber: 2g | Sugar: 5g | Vitamin A: 113IU | Vitamin C: 9mg | Calcium: 152mg | Iron: 4mg

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