Seafood Gumbo for One
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A small pot of gumbo built on a slow-stirred roux, with shrimp and white fish added at the end. Serve over rice if you like.
Ingredients
- 2 tablespoons neutral vegetable oil
- 2 tablespoons all-purpose flour
- ½ cup chopped onion
- ¼ cup chopped green pepper
- ¼ cup chopped celery
- 1 minced garlic clove
- 2 cups low-sodium chicken broth or shrimp stock
- ¼ teaspoon dried thyme
- ¼ teaspoon kosher salt
- ¼ teaspoon coarsely ground black pepper
- ¼ teaspoon Worcestershire sauce
- ½ cup peeled deveined shrimp
- 4 ounces cubed white fish
- ½ teaspoon Creole seasoning
Equipment
- saucepan
- cutting board
- chef’s knife
Directions
- Warm the oil in a 2-quart heavy saucepan over medium heat for about 5 minutes.
- Stir in the flour and keep stirring without stopping for 10 to 15 minutes, until the roux is deep copper or caramel brown.
- Add the onion, green pepper, and celery and cook for about 2 minutes. Add the garlic and cook for 30 seconds.
- Stir in the broth, thyme, Worcestershire, salt, and pepper. Bring to a boil, then simmer gently, uncovered, for about 40 minutes, stirring now and then.
- Toss the shrimp and fish with the Creole seasoning and add them at the very end. Simmer for about 5 minutes, until the fish reaches 145°F and the shrimp are pink.
Notes
Serve over cooked rice if you like.
Nutrition
Serving: 848g | Calories: 641kcal | Carbohydrates: 45g | Protein: 50g | Fat: 33g | Saturated Fat: 5.7g | Trans Fat: 0.2g | Cholesterol: 166mg | Sodium: 929mg | Potassium: 1670mg | Fiber: 9.4g | Sugar: 4.8g | Vitamin A: 324IU | Vitamin C: 9.1mg | Calcium: 251mg | Iron: 5.9mg
Nutrition is an estimate per serving from USDA FoodData Central, for the whole recipe (1 serving); low-sodium chicken broth or shrimp stock (the first choice counted), ½ cup peeled deveined shrimp counted as raw shrimp, cubed white fish counted as raw cod (white fish). Brands and portions vary, so use it only as an approximation.