Alabama Gulf Coast Gumbo
A dark roux-based seafood and sausage gumbo reflecting Mobile's French and Spanish colonial food heritage, distinct from Louisiana's Cajun and Creole styles.
- Prep
- 30 min
- Cook
- 90 min
- Total
- 120 min
- Servings
- 6
- Difficulty
- Hard
- Calories
- 460 kcal
Equipment
- •Dutch oven
- •Whisk
Nutrition
Per serving, approximate
- Calories
- 460 kcal
- fat
- 26
- carbs
- 26
- protein
- 30
- calories
- 460
Instructions
- 1
Heat oil in a Dutch oven. Whisk in flour to make a roux (a paste of flour cooked in fat).
- 2
Cook the roux over medium-low heat, stirring constantly, until dark chocolate brown, 30–40 minutes.
- 3
Add onion, bell pepper, and celery. Cook until softened, 8 minutes.
- 4
Stir in sausage and cook 5 minutes.
- 5
Slowly whisk in stock until smooth.
- 6
Add okra and simmer 45 minutes, stirring occasionally.
- 7
Add shrimp and crab. Simmer 10 more minutes until seafood is cooked through.
- 8
Serve hot over white rice.
Chef's tips
Cook the roux slowly while stirring constantly until it reaches a deep chocolate color. Add seafood at the end so it does not overcook.
Storage
Refrigerate up to 4 days; freezes well up to 3 months.
Reheating
Reheat gently on the stovetop over low heat, adding a splash of stock if too thick.
Common mistakes to avoid
- •Rushing the roux over high heat, which can burn and taste bitter
- •Adding seafood too early, which makes it tough and rubbery
Serving suggestions
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