Seafood Gumbo for One

Course Soup

Cuisine American

Keyword gumbo roux, shrimp and fish gumbo, single serving gumbo, small batch gumbo

Prep Time 15

Cook Time 1 15

Total Time 1 30

Servings 1 serving

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

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

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.