Lobster Gumbo

Dished up over hot cooked rice, this shrimp and lobster gumbo is made with okra, tomatoes, and a dark roux.

• Preparation Time: 20 mins
• Cooking Time: 1 hr 20 mins
• Total Time: 1 hr 40 mins
• Calories: 277 Calories

Ingredients

• 1 ½ tablespoons all-purpose flour
• 4 cups water
• 1 cup chopped celery
• salt and ground black pepper to taste
• 1 (6 ounce) can tomato paste
• 1 pound shrimp, peeled and deveined
• 2 medium onions, chopped
• 2 tablespoons vegetable oil, divided
• 1 (14.5 ounce) can diced tomatoes, undrained
• 2 large bay leaves
• 1 medium bell pepper, chopped
• 1 ½ pounds sliced fresh okra
• ½ pound lobster meat
• 1 teaspoon gumbo file powder, or to taste

Recipe Instructions

Step 1

Heat 1 1/2 tablespoons oil in a saucepan over medium heat until a pinch of flour sprinkled into the oil will just begin to bubble. Whisk in flour to form a thick paste the consistency of cake frosting. Continue cooking, whisking constantly, until the flour turns the color of melted chocolate, about 45 minutes.

Step 2

Add shrimp and cook for 3 minutes. Remove from the heat and set aside.

Step 3

Meanwhile, heat remaining oil in a large saucepan over medium heat. Add onions, celery, and bell pepper; cook until soft, about 5 minutes. Add okra; cook until it ceases to rope, about 30 minutes. Add water, undrained tomatoes, bay leaves, salt, and pepper.

Step 4

Stir in shrimp mixture, cover, and bring to a simmer. Simmer for 15 minutes. Add tomato paste and simmer for 15 minutes more. Stir in lobster meat and gumbo file. Remove bay leaves before serving.