Rocking Redfish Gumbo Recipe

Bring a taste of the South to your dinner table with this spicy rocking redfish gumbo recipe. A great recipe to warm things up during the fall or winter months.

Serving size: 4

Gumbo Base Ingredients:

2 cups hot water
3 cups cold water
2 tablespoons shrimp base
12 oz gumbo base (such as Zatarain’s, Oak Grove or Tony Chacheres)

Gumbo Base Instructions:

1. Combine cold water and gumbo mix, and stir till it dissolves then bring to a boil stirring constantly so it does not burn
2. Once a boil has been reached, add remaining ingredients while stirring often and slow boiling the mixture for approximately 20 more minutes. The base will then begin to thicken a bit.

Soup Ingredients:

2 tablespoons margarine
1 green pepper diced 1/4 inch
1/2 red pepper diced 1/4 inch
1 onion yellow diced 3/8 inch
2 celery stalks diced 3/8 inch
3 cloves garlic minced
1/4 cup okra sliced 3/8 inch
1 can stewed tomatoes
Chopped parsley about 1 bunch
2 bay leaves
1 tsp black pepper
1 tsp cayenne pepper
1 tsp crushed red pepper flakes
1 tsp thyme
1 tsp cumin
1 tsp oregano
1 tsp onion powder
1 tsp garlic powder
1 tsp paprika

Seafood Ingredients:

2 redfish fillets diced 1″ by 1″
1 grilled chicken breast diced 1/2 ”
1/2 pound crawfish tail meat
1/2 pound shrimp meat
1/2 pound jumbo lump crab meat
8 jumbo shrimp peeled
8 whole crawfish

Soup Instructions:

Step 1
1. On high heat bring margarine to a sizzle then add onions, celery, green and red peppers and sauté until veggies are soft.
2. Turn heat to medium add garlic and all the dry ingredients and sauté for 5 more minutes.
3. Add okra and continue to sautee for 5-8 min until okra begins to soften.
4. Add tomatoes and parsley and simmer for 10 minutes covered.

Step 2
1. In a large pot bring Gumbo base to a boil and add vegetable mix, stir and bring to a boil.
2. Turn heat down to a simmer add chicken, redfish, crawfish tails and all the shrimp. Slow simmer till seafood is cooked.
3. Add crab meat just before serving and top off each bowl with some rice.