Name: Shellfish Gumbo Pot
Yield: Makes 6–8 servings
Ingredients: 2 fresh or dried bay leaves; 1 cup diced yellow onions; ½ cup (4 oz) salted butter; 8 cups Pan-Roasted Shellfish Stock, or 5 tablespoons Better Than Bouillon Lobster Base dissolved in 8 cups water; 3 lb Atlantic mussels, scrubbed and debearded; 1 lb head-on wild Atlantic or Gulf shrimp (12/15); 1 tablespoon Cajun seasoning, homemade or store-bought; 2 tablespoons filé powder; 2 tablespoons tomato paste; 1 cup diced celery; Hot steamed Carolina Gold rice, for serving; Crusty bread, for serving; Hot sauce, for serving; 1 tablespoon Worcestershire sauce; 2 lb okra, tops removed; 1 cup diced Anaheim or poblano chile; Kosher salt; 12–24 oysters, shucked and kept on the half shell, optional; 1 cup dry white wine; 2 tablespoons minced garlic

Preparation info

Makes
6–8
servings

Difficulty
Easy

Appears in

Salt & Shore

By Sammy Monsour and Kassady Wiggins

Published 2024

About

Sammy here. I’m about to say something controversial. There’s no roux in my gumbo. Many might think that a gumbo without roux is no gumbo at all, but tastiness simply cannot be argued with. The purpose of any roux is to create texture, depth, stability, and consistency; but when preparing this gumbo, I rely on other culinary techniques to achieve those characteristics. The thickening agents of this gumbo are purely vegetal and come from okra, filé powder, and tomato paste. My inspiration li