Justin Wilson's Seafood Gumbo

A rich Louisiana gumbo built on a dark roux and loaded with shrimp, crab, and oysters.

Ingredients

• 3/4 cup all-purpose flour
• 3/4 cup vegetable oil
• 2 large onions, chopped
• 1 bell pepper, chopped
• 3 ribs celery, chopped
• 4 cloves garlic, minced
• 3 quarts shrimp or seafood stock
• 2 lb medium shrimp, peeled and deveined
• 1 lb lump crabmeat or 4 cleaned blue crabs
• 1 pint shucked oysters with their liquor
• 1/2 cup dry white wine
• 2 tablespoons Worcestershire sauce
• 1 teaspoon Louisiana hot sauce
• 2 teaspoons salt, or to taste
• 1/2 teaspoon cayenne pepper
• 4 green onions, chopped
• 1/4 cup chopped parsley
• File powder, for serving (optional)
• Cooked white rice, for serving

Directions

1. Whisk flour into oil in a heavy pot over medium heat and stir until the roux is dark milk-chocolate brown, 25 to 35 minutes.
2. Stir in onions, bell pepper, celery, and garlic; cook until soft, about 8 minutes.
3. Gradually add the stock and wine, stirring to dissolve the roux, and bring to a simmer.
4. Add crab and the oyster liquor; simmer 45 minutes, skimming the top.
5. Add shrimp and oysters and simmer just until shrimp are pink and oysters curl, about 8 minutes.
6. Season with Worcestershire, hot sauce, salt, and cayenne.
7. Stir in green onions and parsley. Serve over rice and pass file powder at the table for those who want it.

Notes

Inspired by Justin Wilson’s coastal Louisiana seafood gumbo.